CyChefs.com

12 baklava filo pastry sheets

12 small clusters of kateifi filo

150g almond filling

5-6 ripe apricots, sliced in layers

100g melted unsalted butter

½ cup finely ground almonds

1 egg

2 tbsp sugar

2 tbsp flour

1 tbsp corn flour

½ cup vegetable margarine

½ tsp vanilla

• Beat the butter, sugar and vanilla together until a smooth cream forms. Beat in the egg while continuously mixing all ingredients together.
• Add the flour, corn flour, and finely ground almond and mix thoroughly. Place the filling in the refrigerator until needed.

6 cups sugar

4 cups water

1 piece cinnamon stick

2  whole cloves

4-6 lemon juice drops

1 slice of fresh orange

• Place all the above ingredients in a small pan and slowly simmer until all ingredients have gelled together and a shiny consistency is seen.

• Brush every baklava filo layer with the melted butter and fold in half
• Brush the top with melted butter and add a small ball of kateifi also with a brush of melted butter
• Place one tablespoon of almond filling within the kateifi, place a few slices of apricots on top and roll filo layers into flute shapes. Place each flute on a buttered baking tray with the edge of the pastry turned down
• Once your baking tray is full reapply some of the melted butter to all the flutes and splash a few drops of water all over as well. Cook in a preheated oven at 170 °C and cook until flutes brown. Place flutes in syrup and serve with individual grape tarts or other fruit tarts made with baklava filo pastry
• Bake every individual tart in 4 small square baklava filo pastry pieces that have been buttered and placed in special moulds at 150°C for 15 minutes or until brown
• Sauté 1 tablespoon butter, 1 tablespoon sugar, and 2 tablespoons brandy. Add 4-6 grape halves (per tart) and then stuff the tarts with this mixture

For the sauce: The above sauce (butter, sugar, brandy) can also be used to accompany sweets just by adding sliced apricots (about 5-6 extra apricots)