Apple and raisin baklava


Preheat the oven 180°C/Gas 4

Add the apples to a pan with the water, cover and simmer gently for 15 minutes stirring regularly until just soft. Now add the raisins and 1 tbsp of the Hermesetas Granulated, mix well and set aside. Add the orange juice to a small saucepan and heat until it bubbles gently and reduces in volume by half. Remove from heat, add 10 drops of Hermesetas Liquid and the grated orange zest and set aside. Add a spray of oil to a square brownie tin or cake tin approx. 22×20 cm. Place a sheet of filo pastry into the tin, spray with oil then sprinkle with a little Hermesetas Granulated. Lay another piece of filo on top then add a thin layer of the apple mixture. Repeat twice more with the layers of filo, sweetener and apple, ending with a layer of filo pastry, again spraying with oil and sprinkling with Hermesetas Granulated. Finally add the last layer of filo, spray with oil and sprinkle with the last of the Hermesetas Granulated.

Bake for 20-25 minutes until the pastry is golden brown. Remove from the oven, allow to cool then drizzle with the orange mixture and sprinkle with pistachio nuts.

You could add spice to the apple mixture, try a tsp of cinnamon, ground ginger or ground cardamom. You could use chopped dried apricots instead of raisins. Try replacing half the water with rose or orange blossom water. Keeps 3-4 days in the fridge.

General information
Ready in:
45 minutes
Calories p.P.:
Apples, unpeeled, cored and chopped
50 g
Hermesetas Granulated
2 tbsp
Orange grated zest and juice
Hermesetas Liquid
10 drops
2 tbsp
Sheets filo pastry, cut in half
Sunflower or rapeseed is fine
12 sprays of oil
Pistachio nuts, chopped
1 tbsp