MannaBrew and cashew nut baklava fingers

Makes 10

Moderate

2 hours + 1 hour resting time

45 min

RECIPE DEVELOPED BY:

Lana Viljoen - ICA third year student specialising in New Product Development

STYLING & PHOTOGRAPHY:

Luzaan van Heerden - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

FILO PASTRY

100g bread flour

45g MannaBrew Organic Mesquite Flour

75ml (5 tbsp) lukewarm water

pinch of salt

12.5ml (2.5 tsp) canola oil

7.5ml (1½ tsp) apple cider vinegar

35ml (7 tsp) cornstarch, for rolling out the filo dough

SYRUP

125ml (½ cup) MannaBrew Superfood Espresso, strong brewed and cooled

125ml (½ cup) brown sugar

80ml (⅓ cup) honey

25ml (5 tsp) cocoa powder

10ml (2 tsp) molasses

FILLING

80g cashew nuts, roasted and finely chopped

40g pecan nuts, roasted and finely chopped

50g salted butter

TO SERVE

10g pistachio nuts, roasted and finely chopped

Pre heat the oven to 160°C and brush a 15cm x 10cm baking tin with melted butter.
For the filo dough combine all of the ingredients, except the corn flour, in a mixing bowl. Stir to combine and turn the mixture out onto a clean surface.
Knead until smooth and elastic, 10 minutes. The dough should bounce back when pressed with a finger.
Pour boiling water into a medium-sized glass bowl and let it sit for 5 minutes. Empty and dry the bowl, then place it upside down over the dough to rest for an hour.
Remove the glass bowl and cut the dough into 6 even portions.
Dust the surface with corn flour and roll each portion of dough until it is paper-thin. Cover it with a clean, damp cloth to prevent the filo from drying out and crumbling.
For the syrup, combine all of the ingredients in a saucepan, and allow to boil for 1 minute. Refrigerate until cold.
For the filling, combine the cashew nuts and pecan nuts.
To assemble, lay out a sheet of filo and cut it into 15cm x 15cm squares. Keep all the unused filo under the damp cloth to prevent it from drying out.
Brush a filo square with melted butter and evenly spread a heaped tablespoon of the filling onto the square. Repeat with a second layer of filo and nuts. Roll up tightly and place on the prepared baking tray. Repeat with the remaining.
Brush the top and sides of each roll with the melted butter and cut into 3 portions each.
Bake until golden and crisp, 40-45 minutes.
Pour the syrup over the warm baklava fingers and allow to soak for at least 30 minutes. Transfer to a baking tray.
To serve, sprinkle each baklava finger with the pistachio nuts.

TIP: Replace the nuts with a mixture of macadamia nuts, walnuts and almonds for a different flavour profile.

As part of an exciting collaboration with @ MannaBrew, ICA students created unique recipes showcasing MannaBrew products. In addition to crafting the recipes, students also styled and photographed their dishes. Third-year ICA student Lana Viljoen, specialising in New Product Development, developed this recipe for MannaBrew and Cashew Nut Baklava Fingers.

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