Baklava & Dubai Chocolate Style Pops

Directions – Baklava Pops:

  1. Add the honey syrup ingredients to a small pot over medium heat. As it starts to warm up, stir to combine. Once tiny bubbles start to form, lower the heat to a simmer. Simmer for five to ten minutes or until the syrup begins to thicken. Remove from the heat and let it cool completely.
  2. Add the walnuts to a food processor and pulse until the walnuts begin to crumble. Add the honey and cane sugar. Process until you can grab a small amount and it sticks together in your hands. Set aside.
  3. Preheat the oven to 350°F. Carefully lay a sheet of fillo onto the parchment paper and brush melted butter all over. Repeat with the remaining fillo sheets, smoothing out any air pockets. 
  4. Using a pizza cutter, cut into 12 squares. Take some filling and roll it into a ball. Place in the middle of a square, then wrap it up to form a ball. Repeat with the remaining filling and fillo squares.
  5. Place each ball onto a parchment lined baking sheet or a mini muffin pan. Bake for 15 to 18 minutes or until golden brown. Remove from the oven and immediately pour the honey syrup all over.
  6. Cool for five to ten minutes before putting a stick into each. Mix together the cinnamon and cane sugar then sprinkle all over. 

 

Directions – Dubai Chocolate Style Pops:

  1. Heat the butter in a pan over medium heat. Break up the kataifi as you add it to the pan. Toast for three to five minutes or until golden brown. Set aside.
  2. In a food processor, add the pistachios and salt. Blend until completely smooth, scraping down the sides as you go. Set aside.
  3. Add the white chocolate to a heatproof bowl. Heat the cream until tiny bubbles start to form. Pour the cream over the white chocolate and cover with a towel for five minutes. Remove the towel and stir until the chocolate has completely melted.
  4. Add the pistachio butter/paste to the melted white chocolate and mix to combine. Stir in the toasted kataifi. Refrigerated for about 30 minutes.
  5. Use a spoon to form the pistachio mixture into balls. Place onto parchment lined baking sheet. Refrigerate again while you prepare the chocolate coating. 
  6. Melt the dark chocolate chips and oil in a double boiler or in 30-second intervals in the microwave. Transfer to a heat proof bowl and let cook for a few minutes.
  7. Remove the balls from the fridge and place a stick through each. Dip each in the melted dark chocolate then, shaking off any excess chocolate. Place back onto the baking sheet and sprinkle crumbled pistachios on top plus flaky salt (optional). Refrigerate again until the chocolate has hardened. 

 

*Store both in an airtight container in the fridge for up to five days. 

Pumpkin Feta Dip with Cinnamon Spiced Fillo Chips

For the dip:

  1. Add the feta, pumpkin pureé, honey, chili flakes, salt and olive oil to a food processor. Process until smooth and creamy. Add another tablespoon of olive oil if needed.
  2. Pour into a bowl and use the back of a spoon to smooth it out. Drizzle olive oil all over and top with pumpkin seeds, chopped walnuts and chili flakes. Refrigerate in an airtight container for up to three days.

 

For the fillo crisps:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Carefully lay a sheet of fillo onto the parchment paper and brush melted butter all over. Repeat with the remaining fillo sheets, smoothing out any air pockets.
  3. Sprinkle the salt and cinnamon all over. Using a pizza cutter, cut into 48 pieces (approximately 8×6 rectangles).
  4. Bake for 10 to 12 minutes or until golden brown. Let them cool for five to ten minutes before serving. Store the crisps in an airtight container for up to three days.

Baked Feta Fillo Parcels with Sesame & Honey Drizzle

1. Preheat the oven to 375ºF.
2. Lay out one fillo sheet and brush with olive oil. Place another sheet over the first and brush again with olive oil.
3. Add one block (100g) of feta Cheese on the bottom third of the fillo sheet (center). Take the bottom of the fillo (closest to you) and wrap over the feta. Brush oil over the folded dough. Fold the sides over the cheese then continue wrapping by moving the cheese away from you. Do this for the remaining three feta blocks.
4. Place on a small baking tray and brush the tops of all four parcels with olive oil.
5. Bake for 15 minutes, or until the fillo is golden and crispy (both sides).
6. Remove from the oven and drizzle honey. Garnish with sesame seeds and thyme. Best served immediately.

Chocolate Hazelnut Fillo Strudel

Directions:

  1. Preheat the oven to 350F and line the baking tray with parchment paper. 
  2. For the filling, melt chocolate and butter separately in a microwave. Heat in 30 second intervals, mixing between each interval for both. 
  3. Combine melted chocolate and butter with the crushed hazelnuts and salt. Set aside.
  4. Working with one fillo sheet at a time (the rest should be covered with a clean damp tea towel to prevent from drying out), brush melted butter on each fillo sheet placing one on top of the other. Repeat with all the  of the sheets.
  5. To assemble, spread the filling mixture over 1/4 of the fillo sheets, leaving a 1 inch border across all sides. 
  6. Starting from the side with the filling, gently roll the sheets and place the strudel onto the baking tray. Be sure to place the seam of the fillo strudel at the bottom.  
  7. Brush strudel with egg wash and bake for 30 minutes or until golden brown. Remove from the oven and let cool before dusting with powdered sugar and chocolate drizzle. Garnish with additional toasted hazelnuts. 

Fillo Mille Feuille

  1. Preheat oven to 350ºF. Line two baking trays with parchment paper.
  2. Mix sugar and lemon zest in a small bowl.
  3. Working with one fillo sheet at a time (the rest should be covered with a clean, damp teal towel to prevent it from drying out), brush melted butter onto fillo sheet. Sprinkle 1/2 tsp lemon sugar mixture. Repeat with three additional fillo sheets, melted butter and sugar mixture.
  4. Cut fillo stack in half, then cut again until quartered. Cut each quartered section into three rectangles (2×4 inch). Place on baking tray. Place another parchment sheet on top of fillo stacks then place a baking tray on top of parchment paper and stacks to help keep fillo from puffing. Bake in oven for 10 minutes then remove top baking tray and parchment paper and continue baking another 2-3 minutes or until golden. Repeat steps once more until you have 24 squares.
  5. Place all Chantilly cream ingredients into a mixing bowl or stand mixer. Beat on medium high for 2-4 minutes until stiff peaks form.
  6. To assemble, top a fillo square with a dollop of cream and raspberries. Add another fillo, cream dollop and raspberries. Top with a final fillo square and sprinkle with confectioners’ sugar.