Preparation
Step 1
Unfreeze filo pastry in the fridge overnight. Leave to rest (in its packaging) at room temperature for 30 minutes before using.
Step 2
Open the pack and lay the pastry sheets flat on a surface. Take one sheet and cover the rest with a damp tea towel.
Step 3
Cut the sheet widthways in to 4 strips.
Step 4
Gently brush each phyllo with a bit of shortening then spread with peanut butter. Gently fold over the sides, bottom and top of each strip (about 1cm) to secure the filling. Roll into a spiral. Repeat with the remaining pastry and peanut butter.
Step 5
Grease a 29 x 21cm baking dish with shortening and assemble the baklavas – they should fit snugly.
Step 6
Prick each Baklava carefully with a toothpick. Bake for approximately 20 minutes or until they get a golden-brown color and crispy on top.
Step 7
Pour the Arabian Syrup over the baklava as soon as you remove them from the oven. Leave to rest until they reach room temperature.
Step 8
Add the chocolate to a microwaveable mug. Microwave for 30 seconds at medium-low temperature. Stir chocolate and scrape the edges of the cup well. Repeat the process until the chocolate melts completely. Stir in the vegetable oil then leave the chocolate to cool for 1 minute.
Step 9
Dip each Baklava halfway in the melted chocolate. Transfer the chocolate-dipped Baklava to a piece of parchment paper and sprinkle with the crushed finely chopped peanuts.
Step 10
Transfer the baklava rolls to the fridge to set the chocolate then serve with your drink of choice – we love the rolls dunked into a cup of Cofique Privé Specialty Coffee.
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