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Baklava Parcels

Baklava is a rich, sweet dessert pastry made with layers of filo pastry and a stuffing made of chopped nuts, raisins, sugar and held together with a syrup of honey or sugar. This dessert has its origins from turkey, middle east, Egypt and central Asia.
I came across this dessert on my recent visit to a Turkish store nearby and completely fell in love with it. I immediately wanted to try it out but with my own version of stuffing. So with ground pistachios I also added some dried cranberries for the slight tangy flavour along with brown sugar and orange blossom water. With Diwali around the corner I really wanted to serve this as a centre piece dessert and I'm happy to report that it was an absolute hit among my friends.
SERVES: 12
PREP TIME: 1 hr
 COOK TIME: 25 mins
  • 12 sheets of filo pastry 
  • ⅔ cups of ghee
  • roughly ground pistachios for garnish
  • ¼ cup cranberries (roughly chopped)
for Sugar Syrup:
  • 1 cup sugar
  • ½ cup water
  • 1 tsp lemon juice
  • 2 tsp orange blossom water
for Filling:
  • 1 cup pistachios (ground)
  • ¼ cup cranberries (roughly chopped)
  • 4 tbsp brown sugar
  • 2 tsp orange blossom water
1. Thaw Pastry Sheets: Remove the filo pastry from the freezer and let it thaw at room temperature for an hour.

2. Make Sugar Syrup: Take a saucepan and add the sugar, water, lemon juice and orange blossom water and bring it to boil over medium heat. Once the syrup starts to boil lower the heat and and let it continue to boil for about 10 mins until the syrup slightly thickens. Remove from heat and let it cool off completely.

3. Make Filling: In a bowl mix the ground pistachios, cranberries, sugar and orange blossom water. Give this a good mix and set it aside.

4. Bake: Pre heat the oven to 200°C. Grease the cupcake trays with 1-2 tbsp of melted ghee. Prepare the filo pastry by stacking 4-6 sheets on top of each other and cutting them into 9 cm squares. Repeat the same with the remaining sheets of filo. Divide the filling equally between the filo stacks. Gather the pastry and scrunch it in the centre to form a parcel. Heat the remaining ghee and pour it directly on top of the baklava parcels making sure it's saturated well. Bake them for 10-15 mins till they are golden grown and crisp. If not then put it back in the oven for another 5 mins. Remove from the oven and immediately pour the sugar syrup over each of the hot baklawa parcels. Garnish with some ground pistachios and enjoy it hot.
 
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