Baklava Boukage
Baklava Boukage Recipe
Baklava Boukage is a delightful pastry; a variation of classic baklava—simpler to prepare yet equally delicious. You can customize the filling with your choice of nuts and dried fruits. Walnuts and dates make a great combination, as do apricots and walnuts.
Makes approximately 45 pastries
Ingredients:
Pastry:
- 1 pack filo pastry (keep covered to prevent drying)
- 1 cup melted butter
Filling:
- 400g walnuts (or preferred nuts)
- 100g soft dates, pitted
- 1 tsp ground cinnamon
Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Zest of ½ a lemon
- ½ cup honey
Instructions:
1. Prepare the Baking Dish:
- Preheat oven to 180°C (350°F).
- Brush a 20cm x 30cm baking tray with melted butter.
2. Make the Filling:
- Pulse the walnuts in a food processor until finely chopped. Set aside ¼ of the nuts.
- Blend the dates into a paste.
- Combine the date paste, ¾ of the chopped nuts, and cinnamon in a bowl.
3. Assemble the Pastries:
- Unroll the filo pastry and keep it covered with cling film or a damp towel.
- Lay one sheet on a clean surface, brush with melted butter, and repeat until you have 8 layers.
- Cut into 8cm squares (3 strips lengthwise and 5 widthwise).
- Place a dessert spoon of the filling in the center of each square and sprinkle with reserved nuts.
- Lift and fold the corners towards the center, enclosing the filling.
- Arrange pastries on the prepared tray and brush the tops lightly with butter.
- Repeat until all filo and filling are used.
4. Bake:
- Bake for approximately 30 minutes, or until crisp and golden.
5. Make the Syrup:
- While baking, combine water and sugar in a saucepan and bring to a boil, stirring to dissolve the sugar.
- Add vanilla, lemon zest, and honey, then simmer for 20 minutes until it thickens to a runny honey consistency.
6. Finish and Serve:
- Once the Baklava Boukage pastries are baked, drizzle hot syrup over them while still hot.
- Allow to cool before serving.
Storage Tips:
- Do not refrigerate; this hardens the butter layers.
- Best enjoyed the same day or the next day for optimal crispness.