Mannabrew and Cashew Nut Baklava Fingers

Makes 10-12 baklava fingers

Difficulty: Moderate
Preparation time: 2 hours + 1 hour resting time
Cooking time: 45 minutes

Filo Pastry

• 100 g flour

• 45 g MannaBrew Mesquite Flour

• 75 ml lukewarm water

• 12.5 ml canola oil (or neutral vegetable oil)

• 7.5 ml apple cider vinegar

• 1 pinch of salt

• 35 g cornstarch (for rolling out the dough)

Syrup

• 125 ml MannaBrew, strongly brewed and cooled

• 100 g brown sugar

• 115 g (approx. 80 ml) honey

• 25 g cocoa powder

• 10 ml molasses (or dark treacle)

Filling & Assembly

• 80 g cashew nuts, roasted and finely chopped

• 40 g pecan nuts, roasted and finely chopped

• 50 g salted butter, melted

To Serve

• 10 g pistachio nuts, roasted and finely chopped

Instructions

1. Filo Dough: In a mixing bowl, combine the flour, MannaBrew Mesquite Flour, lukewarm water, canola oil, apple cider vinegar, and salt (reserve the cornstarch for rolling). Stir until a dough forms, then turn out onto a clean surface.

2. Knead for 10 minutes until smooth and elastic (the dough should spring back lightly when pressed).

3. Rest the Dough: Fill a medium glass bowl with boiling water and let sit for 5 minutes. Empty and dry the bowl, then place it upside down over the dough to create a warm, moist environment. Let rest for 1 hour.

4. Divide the rested dough into 6 equal portions.

5. Dust your work surface generously with cornstarch. Roll each portion of dough out until paper-thin. Keep rolled sheets under a clean, damp kitchen towel to prevent them from drying out and crumbling.

6. Syrup: In a saucepan, combine the cooled brewed MannaBrew, brown sugar, honey, cocoa powder, and molasses. Bring to a boil for 1 minute, then remove from heat and refrigerate until cold.

7. Assembly: Preheat the oven to 160°C and lightly brush a 15 cm x 10 cm baking dish with melted butter.

8. Mix the chopped cashews and pecans together in a bowl.

9. Lay out a sheet of filo dough and cut into 15 cm x 15 cm squares (keep remaining dough under the damp towel).

10. Brush a square lightly with melted butter and sprinkle a heaped tablespoon of the nut mixture evenly over it. Top with a second layer of filo, brush with butter, and add another layer of nuts. Roll up tightly into a log and place in the prepared baking dish. Repeat with remaining dough and filling.

11. Brush the tops and sides of the rolls with the remaining melted butter. Cut each roll into 2 or 3 smaller fingers.

12. Bake: Bake at 160°C for 40–45 minutes until golden and crisp.

13. Soak & Serve: Pour the cold MannaBrew syrup over the hot baklava fingers as soon as they come out of the oven. Allow to soak for at least 30 minutes.

14. Sprinkle with chopped pistachios before serving.

TIP: For a different flavor combination, replace the cashews and pecans with a blend of walnuts, macadamias, and almonds.