One of those favourites is the quintessential Greek phyllo dessert baklava. Flaky, buttery, sticky sweet layers of paper-thin pastry and finely chopped nuts (my favourites were hazelnuts) drenched in a honey syrup - for someone like me with that sweet-salt tooth, it was manna. It was a special occasion dessert, though, which was probably a good thing given all that sugar and fat! I never lost my taste for it though, and I became enamoured with anything with a "baklava" flavour inspiration. From ice cream / frozen yogurt to cookies to cheesecake, if they built it I would come!
I wanted to try my hand at the non-baklava baklava game too, and a creamy (uncooked) fondant candy just seemed like the perfect way to go about it. It made a perfect filling for my chocolate Christmas turtles as well as an ideal cookie filling (think exotic Oreos). I can't wait to see what small balls of it stirred into vanilla ice cream would be like! Between the honey, amber agave nectar, rosewater, cinnamon and walnuts, it's a HEAVENLY concoction that really does evoke memories of the Mediterranean pastry!
What's your favourite dessert? Have you ever tried "standing it on it's head"?
Baklava Cream Fondant
Makes 1 1/3 lbs, 60 servings
25g corn syrup
25g Nature's Agave raw agave nectar (or other raw agave nectar, or more honey)
58g unsalted butter
1 tbsp vanilla
1/2 tsp rosewater
1/2 tsp honey extract (optional)
3/4 tsp sea salt
375g powdered sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
45g California walnuts, chopped finely
- Beat together the corn syrup, honey, agave, butter, vanilla, rosewater, honey extract and salt on until smooth.
- Add the powdered sugar and spices all at once, and beat until well-combined.
- Beat in the walnuts.
- Cover surface directly with plastic wrap and chill 1 hour before using, or freeze in an airtight container up to 8 months.
Total Fat: 1.3 g
Cholesterol: 2.1 mg
Sodium: 29.8 mg
Total Carbs: 7.5 g
Dietary Fiber: 0.1 g
Protein: 0.1 g