Jamie Oliver 5 Ingredients Kinda Baklava is made with oranges, honey, vermicelli, fruit and nut mix, and filo pastry. This delicious baklava recipe creates a crunchy and sweet dessert that takes about 45 minutes to prepare, plus cooling time, and can serve up to 10 to 12 people.
This Kinda Baklava Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 3 large juicy oranges
- 1 x 340g jar of runny honey
- 2 nests of vermicelli (100g)
- 300g luxury fruit and nut mix
- 1 x 270g pack of filo pastry
How To Make Kinda Baklava:
- Make the syrup: Finely grate half the zest of the oranges into a non-stick pan and squeeze in all the juice. Add the honey and simmer over medium heat, gently swirling the pan occasionally, until it becomes syrupy. Set it aside to cool.
- Soften the vermicelli: Pour boiling water over the vermicelli to soften them, then drain and squeeze out any excess water.
- Blend the fruit and nut mix: Blitz half the fruit and nuts in a food processor until fine, then pulse the rest to leave it chunkier. Set aside a small handful for later. Add the softened vermicelli to the food processor and pulse a few times to mix everything together.
- Layer the filo pastry: Preheat the oven to 170°C (340°F). Rub a 30cm non-stick frying pan with olive oil. Lightly oil half of the filo sheets and layer them into the pan, leaving the edges overhanging. Spread the vermicelli and nut mixture evenly over the pastry. Rub the remaining filo sheets with oil, layer them on top, and tuck in the edges. Press down gently to compact.
- Slice and bake: Carefully pre-slice the baklava into portions. Bake for 30 minutes, then scatter over the reserved fruit and nuts and bake for an additional 5 minutes.
- Add the syrup and cool: After removing from the oven, press down on the baklava gently using a fish slice. Pour the syrup evenly over the top and let it cool for 2 hours.
- Serve: Before serving, place the pan on a very low heat to help release the baklava. You can either serve it directly from the pan or turn it out onto a serving board.
Recipe Tips
- Use fresh filo: Fresh filo pastry is easier to work with than frozen, and it gives a better texture when baked.
- Don’t let the syrup boil too long: When making the syrup, remove it from the heat once it turns syrupy. Overcooking will make it too thick to soak into the baklava.
- Pre-slice the baklava before baking: Cutting the baklava before baking helps ensure it holds its shape and allows the syrup to absorb evenly.
- Press the pastry gently: After baking, use a fish slice to press the pastry down gently. This helps it absorb the syrup and gives a nice compact texture.
- Let it cool completely: Allow the baklava to cool for at least 2 hours after adding the syrup. This allows the flavors to blend and the texture to firm up.
How To Store Leftovers
Store leftover baklava in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.
You can freeze baklava for up to 1 month. Wrap it tightly in plastic wrap, then in foil. Thaw in the fridge overnight before serving.
Nutrition Facts
- Calories: 332 kcal
- Fat: 9.2g
- Saturated Fat: 1.5g
- Protein: 6.7g
- Carbohydrates: 58.5g
- Sugars: 30.8g
- Salt: 0.2g
- Fibre: 1.9g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Pistachio Panna Cotta
- 5 Ingredients Tahini Rocky Road
- 5 Ingredients Crème Caramel
- 5 Ingredients Jools’ Chocolate Dreams
Jamie Oliver 5 Ingredients Kinda Baklava
Description
Jamie Oliver 5 Ingredients Kinda Baklava is made with oranges, honey, vermicelli, fruit and nut mix, and filo pastry. This delicious baklava recipe creates a crunchy and sweet dessert that takes about 45 minutes to prepare, plus cooling time, and can serve up to 10 to 12 people.
Ingredients
Instructions
- Make the syrup: Finely grate half the zest of the oranges into a non-stick pan and squeeze in all the juice. Add the honey and simmer over medium heat, gently swirling the pan occasionally, until it becomes syrupy. Set it aside to cool.
- Soften the vermicelli: Pour boiling water over the vermicelli to soften them, then drain and squeeze out any excess water.
- Blend the fruit and nut mix: Blitz half the fruit and nuts in a food processor until fine, then pulse the rest to leave it chunkier. Set aside a small handful for later. Add the softened vermicelli to the food processor and pulse a few times to mix everything together.
- Layer the filo pastry: Preheat the oven to 170°C (340°F). Rub a 30cm non-stick frying pan with olive oil. Lightly oil half of the filo sheets and layer them into the pan, leaving the edges overhanging. Spread the vermicelli and nut mixture evenly over the pastry. Rub the remaining filo sheets with oil, layer them on top, and tuck in the edges. Press down gently to compact.
- Slice and bake: Carefully pre-slice the baklava into portions. Bake for 30 minutes, then scatter over the reserved fruit and nuts and bake for an additional 5 minutes.
- Add the syrup and cool: After removing from the oven, press down on the baklava gently using a fish slice. Pour the syrup evenly over the top and let it cool for 2 hours.
- Serve: Before serving, place the pan on a very low heat to help release the baklava. You can either serve it directly from the pan or turn it out onto a serving board.
Notes
- Use fresh filo: Fresh filo pastry is easier to work with than frozen, and it gives a better texture when baked.
- Don’t let the syrup boil too long: When making the syrup, remove it from the heat once it turns syrupy. Overcooking will make it too thick to soak into the baklava.
- Pre-slice the baklava before baking: Cutting the baklava before baking helps ensure it holds its shape and allows the syrup to absorb evenly.
- Press the pastry gently: After baking, use a fish slice to press the pastry down gently. This helps it absorb the syrup and gives a nice compact texture.
- Let it cool completely: Allow the baklava to cool for at least 2 hours after adding the syrup. This allows the flavors to blend and the texture to firm up.
Jamie Oliver 5 Ingredients Kinda Baklava