For pastry week bake off challenge I decided to take on the technical challenge and make a baklava. Baklava is usually made with a mix of nuts including pistachios, however as these are high FODMAP I decided to move away from the classic flavours and opt for chocolate, orange and walnuts.

You will be pleased to hear that filo pastry has a safe low FODMAP portion, so this recipe using ready made filo; making it so easy to make! The star design makes it look impressive and it is definitely a show stopper.

Makes approx 30 baklava. Stick to 1 baklava per sitting.

Ingredients

For the filling:

• 150g walnuts, shelled toasted and finely chopped
• 70g dark chocolate
• 50g tahini
• zest of 1 orange
• 25g caster sugar
• 1 teaspoon ground cinnamon

• 270g pack of ready made filo pastry
• 200g butter, melted

For the syrup:

• 70g caster sugar
• 150g brown rice syrup (you can also used 1/2 brown rice syrup and 1/2 honey)
• 3-4 slices of an orange

Method

1. Make the filling. Mix the walnuts, orange zest, sugar and cinnamon.
2. Melt the dark chocolate in the microwave or using a bain marie. Mix the dark chocolate with the tahini and add into the nut mixture.
3. Start assembling in a 20 x 20cm baking tray.
4. Cut a square of filo pastry and place it at the bottom of the tin. Brush with melted butter.
5. Repeat with a second square of dough and brush with butter.
6. Place another two squares and any trimmings left. Brush with butter each time.
7. Once you have layered 4 squares of filo and the trimmings add half of the nut mixture.
8. Repeat this layering process, using another 4 squares of filo and any trimmings. Brush each layer of filo with melted butter.
9. Add the remaining half of the nut mixture.
10. Top a final layer of filo pastry. Place the trimmings on first so the top is flat.
11. Cut the baklava in a star design, slicing all the way through the layers to the base. Pour the remaining butter over the top, then leave the baklava to stand for 10 minutes.
12. Heat the oven to 170C or 150C fan.
13. Bake the baklava for 1 hour or until it is crisp and golden.
14. Whilst it is baking prepare the syrup. Place the sugar, syrup and orange slices in a pan with 100 mls of water.
15. Bring to the boil, then simmer for 5 minutes. Remove from the heat and leave to cool.
16. Once the baklava is ready, pour the cooled syrup over the warm baklava.