West African Honey Nut Pastry

Ingredients

In this West African adaptation of Baklava, we incorporate the flavors and ingredients commonly found in West African cuisine. The traditional Turkish pistachios are replaced with a mixture of ground peanuts, cashews, and almonds, which are widely used in West African cooking. Additionally, the honey syrup is infused with cinnamon and cardamom, spices commonly found in West African desserts, to add a unique and aromatic twist to the dish. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo pastry sheets 1 package of phyllo pastry sheets
• 1 cup (240ml) unsalted butter, melted 1 cup (240ml) unsalted butter, melted
• 1 cup (200g) ground peanuts 1 cup (200g) ground peanuts
• 1 cup (200g) ground cashews 1 cup (200g) ground cashews
• 1 cup (200g) ground almonds 1 cup (200g) ground almonds
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 35g (Sugars: 20g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the ground peanuts, cashews, and almonds.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Sprinkle a generous amount of the nut mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo pastry sheets on top, brushing each sheet with melted butter.
7. 7.
   Using a sharp knife, cut the pastry into diamond or square shapes.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
9. 9.
   While the pastry is baking, prepare the honey syrup by combining honey, water, ground cinnamon, and ground cardamom in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes.
10. 10.
    Once the pastry is baked, remove it from the oven and immediately pour the hot honey syrup over the top, ensuring it is evenly distributed.
11. 11.
    Allow the pastry to cool completely and absorb the syrup before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. Keep them covered with a damp cloth while working to prevent them from drying out.
• Ground nuts — For the best texture, grind the peanuts, cashews, and almonds separately until they reach a fine consistency.

Tips & Tricks

• To enhance the flavors, consider adding a sprinkle of toasted sesame seeds on top of the pastry before baking.
• If you prefer a less sweet pastry, reduce the amount of honey in the syrup to your liking.
• Serve the West African Honey Nut Pastry warm or at room temperature for the best taste and texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This pastry is perfect for special occasions or as a delightful treat with a cup of tea or coffee.

Serving advice

Serve the West African Honey Nut Pastry on a platter, allowing guests to help themselves to the diamond or square-shaped pieces. Garnish with a sprinkle of ground cinnamon or crushed nuts for an extra touch of elegance.

Presentation advice

Arrange the pastry pieces in an attractive pattern on the platter, showcasing the golden-brown color and the layers of flaky pastry. Drizzle some additional honey syrup over the top for a glossy and inviting appearance.