Pistachio and chocolate baklava
Picture: Danella Bevis

Serves 4

100g dark chocolate with orange

1 tbsp honey

100g pistachio kernels

1 tsp butter

4 sheets of filo pastry, cut into 4 squares

100g butter, melted

Cardamom syrup

2 cups water

1 cup caster sugar

3 tsp orange blossom water

1 orange, zest and juice

2 tsp cardamom pods

1 tbsp edible rose petals (optional)

icing sugar to sprinkle

Blend the chocolate, honey, pistachios and butter in a food processor. Take one square of filo with four sheets and brush each with melted butter. Take a quarter of the chocolate mixture and place at the bottom half of filo square. Roll into a cigar shape. Brush with melted butter. Repeat with remaining three squares. Place cigars on a greased and lined oven tray. Bake at 200C for about 20 minutes until crisp and golden. Meanwhile, make the syrup. Combine the water, sugar, blossom water, zest and juice of orange and cardamom pods. Bring to the boil, then simmer for about 30 minutes or until syrupy. When cooked, cut cigars in half. Sprinkle with rose petals and icing sugar. Drizzle over a little syrup. Leave to stand for at least 30 minutes before serving.

The West Australian

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