Ingredients for the flute pastries
12 baklava filo pastry sheets
12 small clusters of kateifi filo
150g almond filling
5-6 ripe apricots, sliced in layers
100g melted unsalted butter
Ingredients for almond filling
½ cup finely ground almonds
1 egg
2 tbsp sugar
2 tbsp flour
1 tbsp corn flour
½ cup vegetable margarine
½ tsp vanilla
Preparation of filling
- Beat the butter, sugar and vanilla together until a smooth cream forms. Beat in the egg while continuously mixing all ingredients together.
- Add the flour, corn flour, and finely ground almond and mix thoroughly. Place the filling in the refrigerator until needed.
Ingredients for the syrup
6 cups sugar
4 cups water
1 piece cinnamon stick
2 whole cloves
4-6 lemon juice drops
1 slice of fresh orange
Preparation of syrup
- Place all the above ingredients in a small pan and slowly simmer until all ingredients have gelled together and a shiny consistency is seen.
Preparation
- Brush every baklava filo layer with the melted butter and fold in half
- Brush the top with melted butter and add a small ball of kateifi also with a brush of melted butter
- Place one tablespoon of almond filling within the kateifi, place a few slices of apricots on top and roll filo layers into flute shapes. Place each flute on a buttered baking tray with the edge of the pastry turned down
- Once your baking tray is full reapply some of the melted butter to all the flutes and splash a few drops of water all over as well. Cook in a preheated oven at 170 °C and cook until flutes brown. Place flutes in syrup and serve with individual grape tarts or other fruit tarts made with baklava filo pastry
- Bake every individual tart in 4 small square baklava filo pastry pieces that have been buttered and placed in special moulds at 150°C for 15 minutes or until brown
- Sauté 1 tablespoon butter, 1 tablespoon sugar, and 2 tablespoons brandy. Add 4-6 grape halves (per tart) and then stuff the tarts with this mixture
For the sauce: The above sauce (butter, sugar, brandy) can also be used to accompany sweets just by adding sliced apricots (about 5-6 extra apricots)
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