Baklava Palmiers When you have an abundance of fillo pastry, thanks to why no…

Baklava Palmiers When you have an abundance of fillo pastry

Baklava Palmiers

When you may have an abundance of fillo pastry, because of antonioufillopastry, why not make these treats. I spent all of final Sunday baking these and extra treats that I can’t wait to share with you.

Stuffed with pistachios, sugar and cinnamon, flippantly doused in sugar syrup and dipped in milk chocolate.
The crunchy mixture of fillo and pistachio is a match made in heaven.

How’s your Saturday afternoon?

Right here’s what you’ll need

Sugar syrup
1 1/2 cups of sugar
1 1/2 cups of water
1 cinnamon bark

Carry all of the above to a medium boil for 15 minutes, let cool.

1 packet of antonioufillopastry fillo pastry
50 grams of butter for layering
2 cups of crushed pistachio
2 tbls sugar
1 tsp of cinnamon

Gently butter two layers of fillo, fill the longer facet with a row of pistachio crumble. Roll like a cigar, then curl to form of quantity 8.
Bake for 15 minutes on 180, smother with slightly sugar syrup while palmiers are nonetheless heat.
For extra element on the strategy, test my highlights.