An Australian chef has crafted an irresistible Biscoff baklava, fusing the popular biscuit spread with the classic Middle Eastern dessert.
Taking to Instagram to showcase her culinary spin, Scarlett Holmes, known by her handle @scarlactive, has made waves online with her innovative Biscoff series, reports the Mirror.
The Perth-based cook delighted her followers last year when she shared a Reel for week three of her Biscoff-inspired recipes: “BISCOFF BAKLAVA!! Week 3 of 22 of my Biscoff series.
“If you want friends pls just make this recipe and give it out because oh my.”
Scarlett continued with a playful confession: “Normal baklava is 10/10 but I have 30 jars of Biscoff that need using. Yes. I am a Biscoff hoarder. Enjoy!!!!”
Her mouthwatering video has racked up over 108,000 views, sending pastry enthusiasts into a frenzy. Amongst heaps of comments, one admirer, Lily Turton, couldnt hold back: “I’m drooling.”
Angelika chimed in with enthusiasm: “GIRL STOPPP. I think I just found my new obsession.”
Echoing the sentiment, Tessa expressed, “Omg yum! ! Loveee baklava but biscoff baklava is next level!!,” and Annie deemed it sheer “Well this is PERFECTION.”
Cravings were intense as Cherise remarked: “Literally need this right now.”
While Toni begged, “Omg this is a work of art!! Can I order some from you.”
For those inspired to broaden their dessert repertoire, grab your apron and prepare to create Scarlett’s take on Biscoff Baklava.
Start with the syrup. Combine all the syrup ingredients in a pan, boil them up, simmer for six minutes on a low heat and then allow it to cool down pop it in the fridge for quick results.
Firstly, grease the base of a 9×9 baking dish. Lay down a sheet of filo pastry and brush it with some melted butter. Repeat this process until you have eight layers of filo.
To prevent the pastry from drying out, cover it with a damp tea towel. Spread 120g of Biscoff spread onto the eighth filo sheet, then sprinkle 50g of chopped pecans and 30g of Biscoff crumbs on top.
Next, add five more layers of filo, making sure to butter each one. Sprinkle another 50g of pecans and 30g of Biscoff crumbs on top.
Add another five buttered filo sheets, then spread 100g of Biscoff on top. Finish this layer with 50g of pecans and 30g of Biscoff crumbs.
Repeat this process by adding five more buttered filo sheets, followed by 50g of pecans and 30g of Biscoff crumbs, twice. Finish with ten or 12 buttered filo sheets, ensuring the final sheet is well buttered.
Preheat your oven to 175oC. Cut the baklava into any shape you desire, ensuring it’s cut all the way through. Bake for 40 to 45 minutes or until golden brown.
As soon as you remove the baklava from the oven, immediately pour the syrup evenly over the entire pastry – it should sizzle. Allow the baklava to sit at room temperature for six hours or overnight to allow the syrup to soak in.
Once that’s done, all that’s left is to enjoy!
