Baklava jaffle

Baklava jaffle an original by @thehellenicodyssey

Ingredients
50g walnuts
50g raw natural or roasted whole almonds
5g vanillin sugar
1/2 teaspoon cinnamon, ground
1/4 teaspoon clove, ground
30g butter, melted
2 sheets Antoniou chilled fillo pastry
 
Syrup
125g sugar
100mls water
1/4 lemon, juice only
1 cinnamon quill
3 cloves, whole
 
Method
 
1. For the syrup, combine sugar, cinnamon, clove and water in a saucepan over medium heat, stirring to dissolve. Once the syrup reaches boiling point, add the lemon juice boil for 5 minutes. Remove from heat, disregard the cinnamon quill and cloves and set aside to cool completely.
 
2. Combine nuts, vanilla sugar, cinnamon and clove in a bowl and set aside.
 
3.Heat the jaffle maker and grease with butter.
Place 3 pieces of fillo pastry down, followed by half the filling and another 3 pieces of fillo. Repeat on other side of jaffle maker, press down to shut and cook for 10 mins.
6. Remove from jaffle maker and immediately drizzle baklava jaffle with the cooled sugar syrup, set aside at room temperature and serve with vanilla ice cream (optional).

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Have you ever seen baklava made into a jaffle? Neither have I, and that’s why I came up with this genius idea. It’s the perfect hack for an individual portion. I won’t be surprised if I see this popping up on the dessert menus of restaurants. It’s Top with vanilla ice cream and you’ve got yourself a very delicate, delicious dessert.