Ingredients:
425 g john west blueberries, well drained and placed onto absorbent paper towelling
100 g ground almond meal
50 g hazelnuts, chopped
2 tablespoons caster sugar
1/2 teaspoon cinnamon
10 sheets phyllo pastry
olive oil, spray
icing sugar, for dusting
Directions:
Drain the blueberries thoroughly in a colander, add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two. Then pat dry with the paper towelling.
In a medium bowl combine the nuts, sugar and cinnamon.
Gently fold in the thoroughly drained John West Blueberries.
Place the pastry sheet onto the bench with the longest edges horizontally in front of you, spray 1 sheet of pastry with cooking spray, arrange 2 tablespoons of the blueberry nut filling along the longest edge, fold over and roll up.
Spray the rolled pastry with more oil, coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan. Repeat with the remaining pastry and filling.
Spray the baklava with a little extra oil and bake in a preheated oven at 200 C for 15 minutes.
Dust with icing sugar and serve.
SERVING OPTIONS: Serve with honey, maple syrup or a berry sauce.
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.