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Recipes with Extra Fine

Filo Pastry

Mini Baklava
INGREDIENTS: (for 52-54 pieces)
1 package Extra Fine Filo pastry KANAKI 450g
1 cup of soybean oil or peanut oil
For the stuffing:
2 cups of almonds shredded
2 tablespoons ground cinnamon
2 tablespoons of sugar
For the syrup:
2 cups of water
1 cup of sugar
1 cup of honey
2 cinnamon sticks
5 clove chopsticks
peeled lemon peel
Prepare the filling as well as the syrup after you have warmed it for about half an hour. Prepare cookies as per instructions and place them in a baking dish next to each other. Bake in a preheated oven for about 20 minutes at 175˚C until golden brown. For the syrup, pour the baked cakes with hot syrup that you have prepared before, after allowing them to cool down first.
For making Mini Baklava:
baklavadakia 1.jpg
1. Cut each sheet into four pieces to form a cross.
baklavadakia 2.jpg
2. Brush with oil all over the surface of the sheet. Place a teaspoon filled along one side, leaving two fingers on each side.
baklavadakia 3.jpg
3. Then fold the edges in and wrap in rolls.
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