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Olive oil, almond & candied orange baklava

Olive oil, almond & candied orange baklava


This syrupy dessert is certainly a treat - but a very, very good one. Flavours of orange and almond add a welcome twist.

  • Feeds 20 Feeds 20
  • Ready in 2 hours

Each serving contains

  • Energy
    720kj 172kcal
  • Fat
    High 14%
  • Saturates
    Med 6%
  • Sugar
    High 10%
  • Salt
    Med 3%

% of adult’s reference intake | Carbohydrates per serving : 19g

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  • 100ml Co-op extra virgin olive oil, plus extra for greasing
  • 175g Co-op whole almonds, skin on
  • 1 tbsp finely chopped rosemary
  • 7 sheets filo pastry, cut inhalf widthways
  • 75g candied orange peel,cut into very small pieces
  • 150ml orange blossom honey or
  • Co-op Irresistible Fairtrade clear honey


  1. Preheat the oven to 170°C/fan 150°C/gas 3
  2. Brush a 26cm x 16cm baking tin with a little olive oil
  3. Put the almonds in a food processor and break them up finely
  4. Transfer them to a bowl and add the chopped rosemary
  5. Place three pieces of filo neatly in the baking tin
  6. Now, sprinkle one-fifth of the almond mix all over the filo, adding some orange peel
  7. Top with two filo sheets and sprinkle over more of the almond mix and orange peel
  8. Continue sprinkling the almond mix every two sheets (you should do this five times in total), then lay the last three sheets neatly on top, to finish
  9. Cut into 20 portions, using a sharp pointed knife
  10. Heat the olive oil in a small saucepan and pour it first all along the cuts you have made, then all over
  11. Cover with foil and bake for 1 hour, then remove the foil and continue baking for another 30 mins, until the baklava is golden
  12. Remove from the oven
  13. Warm the honey in a small saucepan
  14. Pour it first into the cuts you’ve made, then pour the rest over the whole baklava
  15. Allow to stand for at least 30 mins, to absorb all the honey
  16. Run your knife over the baklava once again, making sure it has been cut all the way through

This recipe is by Irini Tzortzoglou

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