Baklaffles
Serves 4
Directions
- 1Take 40 grams of whatever nuts you like (I used half walnuts and half almonds) and blitz quite finely.
- 2Take 40 grams of whatever nuts you like (I used half walnuts and half almonds) and blitz quite finely.
- 3Take 40 grams of whatever nuts you like (I used half walnuts and half almonds) and blitz quite finely.
- 4Add some cinnamon or whatever spice you prefer, a teaspoon of sugar and 10 grams of salted butter.
- 5Add some cinnamon or whatever spice you prefer, a teaspoon of sugar and 10 grams of salted butter.
- 6Add some cinnamon or whatever spice you prefer, a teaspoon of sugar and 10 grams of salted butter.
- 7Mix them all together to a paste.
- 8Mix them all together to a paste.
- 9Mix them all together to a paste.
- 10Stick your waffle maker on now to heat up so it's ready for when you need it.
- 11Stick your waffle maker on now to heat up so it's ready for when you need it.
- 12Stick your waffle maker on now to heat up so it's ready for when you need it.
- 13Cut squares of ready-rolled puff pastry (10 cm square to fit my machine).
- 14Cut squares of ready-rolled puff pastry (10 cm square to fit my machine).
- 15Cut squares of ready-rolled puff pastry (10 cm square to fit my machine).
- 16Spread on some filling leaving a border.
- 17Spread on some filling leaving a border.
- 18Spread on some filling leaving a border.
- 19Set a second square over the top and lightly press the edges together.
- 20Set a second square over the top and lightly press the edges together.
- 21Set a second square over the top and lightly press the edges together.
- 22Put them in the waffle machine.
- 23Put them in the waffle machine.
- 24Put them in the waffle machine.
- 25Press the top down to clamp the two halves together and leave to cook.
- 26Press the top down to clamp the two halves together and leave to cook.
- 27Press the top down to clamp the two halves together and leave to cook.
- 28In my machine they take three minutes on each side. Mine doesn't cook very evenly, but if yours does, you probably won't need to turn them halfway through.
- 29In my machine they take three minutes on each side. Mine doesn't cook very evenly, but if yours does, you probably won't need to turn them halfway through.
- 30In my machine they take three minutes on each side. Mine doesn't cook very evenly, but if yours does, you probably won't need to turn them halfway through.
- 31While they are toasting, make the syrup with 75g of runny honey, 20 grams of lemon juice (that's about half a fruit) and a teaspoon of rose water and mix everything together.
- 32While they are toasting, make the syrup with 75g of runny honey, 20 grams of lemon juice (that's about half a fruit) and a teaspoon of rose water and mix everything together.
- 33While they are toasting, make the syrup with 75g of runny honey, 20 grams of lemon juice (that's about half a fruit) and a teaspoon of rose water and mix everything together.
- 34When the squares are nicely golden brown, spoon over the syrup straight away so the warm pastry absorbs as much as possible.
- 35When the squares are nicely golden brown, spoon over the syrup straight away so the warm pastry absorbs as much as possible.
- 36When the squares are nicely golden brown, spoon over the syrup straight away so the warm pastry absorbs as much as possible.
- 37They're ready to eat and best as soon as they've cooled and they've soaked up as much syrup as you think you can get away with.
- 38They're ready to eat and best as soon as they've cooled and they've soaked up as much syrup as you think you can get away with.
- 39They're ready to eat and best as soon as they've cooled and they've soaked up as much syrup as you think you can get away with.
Ingredients
- 40 grams nuts
- 40 grams nuts
- 40 grams nuts
- cinnamon
- cinnamon
- cinnamon
- 1 teaspoon sugar
- 1 teaspoon sugar
- 1 teaspoon sugar
- 10 grams salted butter
- 10 grams salted butter
- 10 grams salted butter
- 75 grams runny honey
- 75 grams runny honey
- 75 grams runny honey
- 20 grams lemon juice
- 20 grams lemon juice
- 20 grams lemon juice
- 1 teaspoon rose water
- 1 teaspoon rose water
- 1 teaspoon rose water
Equipment
food processorwaffle makersmall bowlspoonknifeplatetongs
Tips
- Be generous with the syrup and do both sides.
- Leave the syrup in the waffle pockets to soak through the layers.
- Best to eat as soon as they've cooled and soaked up as much syrup as possible.