Ingredients :
For the syrup
¾ cup water
¾ cup sugar
Juice of one lemon
Strip of lemon rind
For the Baklava
100g macadamia nuts, chopped
50g desiccated coconut
½ cup caster sugar
4 sheets Antoniou Fillo Pastry
100g unsalted butter, melted
3 litres vanilla ice cream
250g passionfruit pulp (fresh or tin)
Mangos & raspberries (or other fresh fruit), to decorate
4 large frozen strawberries
Method :
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced.
To make the syrup
Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 7 minutes. Remove from the heat and allow to cool.
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