Today's recipe for Macadamia Baklava comes from UnitingCare’s Reconciliation Team.
Our Reconciliation Team helps us to continue and grow on cultural responsibility and our commitment to social justice for Aboriginal and Torres Strait Islander People.
This recipe highlights the humble Aussie macadamia nut. It was a coveted addition to the indigenous diet due to its high oil content.
Ingredients:
750g macadamia nuts
250g icing sugar
375g packet filo pastry
200g hot clarified butter
2 tbsp lemon myrtle
Syrup
600 g honey
200 g caster sugar
80 ml (1/3 cup) lemon aspen juice, plus extra, for misting
1 tsp unsalted butter
Instructions:
- Preheat the oven to 180°C
- Oil a large, deep rectangular baking tray about 20cm x 30cm
- For the syrup, place all the ingredients in a saucepan and bring to the boil. Simmer over low-medium, stirring regularly for 15-20 minutes or until the mixture thickens slightly. Remove from the heat and set aside to cool.
- Meanwhile, place the macadamia nuts, icing sugar and lemon myrtle in a food processor and blitz until finely chopped.
- Layer 3 sheets of filo pastry on the bottom of the tray, trimming to fit if necessary.
- Spread a quarter of the nut mixture on top, then cover with another 3 layers of pastry.
- Mist with a spray of extra lemon aspen juice.
- Repeat this process three more times.
- Using a large sharp knife, cut the baklava into diamond shapes.
- Gently pour the hot melted clarified butter evenly over the top.
- Bake for 25-30 minutes or until golden.
- Remove the tray and whilst still hot, pour the cooled syrup evenly over the top. Return to the oven and bake for a further 5 minutes.
- Remove from the oven and stand for 2 hours or until completely cooled.
Do you have a scrumptious recipe that you’d like to share?
Email the recipe and any photos of your creations to fundraising@ucareqld.com.au
