This Easter I decided to make a couple of shapes with the basic baklava recipe.
The first version was to make Baklava fingers. Below is the result of rolling the fillo pastry with the nut mixture. I’ve cut the pastry into quarters along the length and then rolled the pastry, tucking in the sides after the second roll turn.
The nut mixture consists of almonds, walnuts, sugar and ground cinnamon. I’ve used unsalted butter to seal the pastry although you don’t need to seal the pastry when you pack it tightly into the tin. You will however need unsalted butter to coat the top of the pastry.