October 7, 2015 — Dessert
‘…Dad’s baklava-come-strudel sounds good – can’t wait to try a piece. It looks like a fancy apple pie, I especially like the idea of all that maple syrup poured over the top!’
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For the pastry
270g pack of ready-made filo pastry
For the filling
2 large or 3 small Bramley cooking apples
1 large unwaxed orange – juice and zest
100g walnuts pieces
50g pecans pieces
75g soft white breadcrumbs
1 tsp cinnamon
50g caster sugar
For the syrup
125ml maple syrup
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Who likes baklava?
It turns out baklava is not everybody’s cup of tea…
Is it the dry coarse texture of chopped nuts? The intense sweetness? Or maybe it’s the simplicity of syrup or honey? Perhaps we are just too familiar with our richly-flavoured gateaux or fruit and cream-based pastries.
In a local setting, baklava makes perfect sense. I remember a very hot and arduous journey to Corfu. I arrived, overheated and exhausted and headed for the nearest shop seeking relief. It was a Greek patisserie selling baklava and not much else. I bought one.
I was not unfamiliar with baklava, but eating one in 30C heat made me realise how well suited these pastries are to hot climates: they provide a non-cloying, restorative package of sugar and nuts. It might be that they are best eaten under a Mediterranean sun with a Turkish coffee.
However, my version is very British – best eaten in the shelter of a dining room with a big pot of tea.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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