Grievous Angel Baklava
Grievous Angel Baklava
Servings Prep Time
24 40minutes
Cook Time
50minutes
Servings Prep Time
24 40minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Preheat oven to 180°C (Fan 160°) / gas mark 4
  2. Grease a 23cm x 33cm dish. Add the cinnamon to the walnuts, mix well, and put to one side
  3. Unroll the filo pastry, and cut to fit the dish. Place 2 sheets of filo in the bottom of the dish, brushing the top layer with melted butter. Repeat 4 times (so there are 8 layers of filo)
  4. Sprinkle a thin layer of walnuts onto the top of the filo, then add another 2 sheets, brush with melted butter, and keep repeating (save 8 sheets of filo for the top)
  5. Cut the baklava into 24 squares using a sharp knife
  6. Bake for 50 minutes (the baklava should be crisp, and golden brown on the top)
  7. Whilst the baklava is baking, boil the sugar and water until the sugar is dissolved. Add the honey and orange peel, then the beer. Simmer for 20 minutes, until a sticky syrup has formed, then remove from the heat, remove the orange peel, and allow the syrup to cool
  8. As soon as the baklava has come out of the oven, pour the beer syrup over it and allow to cool. Leave uncovered (or it gets soggy)
  9. The baklava can be stored in an airtight container at room temperature, or refridgerated (which may make it more chewy).
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: Odyssey Brew Co., Herefordshire
  • Beer: Grievous Angel Imperial Oatmeal Brown Ale
  • Abv: 9%