In addition to the recipe, here are some handy tips and tools I used to enhance the baking experience. Firstly, the Glass Tea Serving Pitcher adds a touch of elegance to the process, doubling as a stylish vessel for pouring out the aromatic sugar syrup. Next, for the perfect baklawa fingers, I highly recommend using my go-to baking pan, which ensures even baking and easy removal. Lastly, to elevate the presentation, I served my baklawa on a simple yet elegant white cake stand, allowing the golden brown delights to take center stage.
Step 1.
Preheat the oven to 160°C (320°F) and generously grease a 38x26 cm baking tin with butter.
Take one sheet of filo pastry and lay it flat. Gently dab melted butter over the sheet using a brush. Avoid touching the brush directly to the pastry to prevent covering every bit of it. Place another sheet on top and scatter some more melted butter.
Step 2.
Sprinkle around 2-3 tablespoons of ground cashews evenly over the top. Place a long chopstick in the middle of the pastry, going across.
Fold the pastry from your end over the chopstick. Fold ¾ of the way over only and start rolling firmly. Once rolled, scrunch the roll inwards to form a finger-like shape.
Gently slide the chopstick out, leaving a long, wrinkly roll.
Step 3.
Place the roll in a well-greased baking pan. Repeat the process with the remaining pastry and cashews until the tray is filled (about 15-16 fingers).
Once all the baklawa rolls are placed in the pan, cut them into finger-sized pieces. Aim to create approximately 4 rows. This will leave a line of crust on each side of the tray, which becomes a delicious, crunchy snack once cooked.
Step 4.
Carefully brush the remaining melted butter over the baklava. It's important to coat each piece evenly for a perfect finish. Be mindful to avoid using the white residue of the melted butter. Use only the clear, melted part for a glossy appearance and better texture.
Step 5.
Bake for approximately 45-50 minutes or until golden brown.
Once baked, remove from the oven and immediately pour the cooled sugar syrup over the baklawa fingers. Adjust the quantity to your liking; you most probably not need the full 2 cups. Garnish with ground pistachio.
Allow to cool before serving.
Quick and easy cheat knafeh with crispy cornflake crumbs and creamy ashta filling. Perfect for any occasion.
Whip up this easy Baked Knafeh Cake – a simple, yet deliciously unique dessert that always impresses. Perfect for gatherings!
