Ingredients:
For the baklava
375g Filo Pastry
150g unsalted butter, melted and clarified
250g The Almond Farmer Almonds, chopped
200g Riverland dried apricots, chopped into small pieces
2 tablespoons sesame seeds
2 tablespoons sugar
½ tablespoon cinnamon
For the syrup
1 and ½ cups sugar
1 and ½ cups water
1 cinnamon quill
½ cup Half Barrel Honey
To decorate
2 cups desiccated coconut
Method:
Before you begin, take your Filo Pastry out of the fridge to bring it to room temperature.
Preheat your oven to 180 degrees Celsius.
Grease a 38cm by 26cm tray with butter.
To make the syrup
Place the sugar, water and cinnamon quill in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 5 minutes. Stir in the honey and allow to cook for a further 2 minutes. Remove from the heat and allow to cool.
To make the Baklava
Grease a 38cm by 26cm baking tray with butter.
Combine the almonds, apricots, sesame seeds, sugar and cinnamon in a bowl and mix well.
Lay one sheet of Filo Pastry onto your workspace, with the long side of the Pastry facing you. Brush with butter. Repeat with another two sheets of Pastry, brushing each sheet with butter. Place 4-5 tablespoons of the nut filling along the bottom edge of the Pastry, approximately 3cm from the edge. Take the bottom edge of the pastry, place it over the filling, fold the sides in, and roll into a log. Transfer to the baking tray. Repeat with remaining Pastry and filling. Brush the rolls with butter. Cut the logs into smaller rolls, 4 pieces per long roll. Bake for 35-40 minutes until the Pastry is golden.
Pour the syrup over the hot baklava. While it is still hot, remove one roll at a time from the tray and dip it into a bowl of coconut, coating it well on each side. Transfer to a serving platter. Repeat with remaining rolls. Sprinkle with extra coconut.