If you’re looking for a new dessert to take on, food creator Scarlett Holmes has created Biscoff baklava people are ‘obsessed’ with
An Aussie chef has shared a delicious Biscoff recipe, transforming the delectable biscuit-spread into sumptuous baklava slices. Scarlett Holmes, also known as @scarlactive on Instagram, has been creating recipes all about Biscoff and this time has tackled the Persian dessert.
In a video from last year, the Perth chef created Biscoff Baklava for week three of her Biscoff series. She captioned the Reel: “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.
“Normal baklava is 10/10 but I have 30 jars of Biscoff that need using. Yes. I am a Biscoff hoarder. Enjoy!!!!”
Scarlett’s video has been viewed over 108,000 times, attracting hundreds of foodie fans to share their thoughts. Lily Turton simply commented: “I’m drooling.”
Angelika said: “GIRL STOPPP. I think I just found my new obsession.”
Tessa agreed, “Omg yum!! Loveee baklava but biscoff baklava is next level!!,” while Annie wrote, “Well this is PERFECTION.” Cherise said: “Literally need this right now.”
Toni agreed, “Omg this is a work of art!! Can I order some from you.” So if you’re looking to up your dessert game, this is what you’ll need for Scarlett’s recipe.
Biscoff Baklava
Ingredients
Syrup
- 140 ml water
- 115g caster sugar
- 35g honey
- 1 tbsp lemon juice
Baklava
- 40 sheets filo pastry (9×9 size)
- 280g salted butter, melted
- 320g Biscoff spread
- 150g Biscoff crumbs
- 250g pecans, finely chopped
Method
First up you need to make the syrup. Add all the syrup ingredients to a saucepan and bring to the boil. Reduce to a low heat and simmer for six minutes. Remove from heat and let it cool, or you can put it in the fridge.
Next, butter the bottom of a 9×9 baking dish. Place a sheet of filo pastry down, before brushing it with a bit of melted butter. Repeat this step for eight layers of filo.
Before the next step, place a damp tea towel over the pastry to prevent it drying out. Spread 120g of the Biscoff spread onto the eighth filo sheet, before sprinkling 50g chopped pecans on top and 30g Biscoff crumbs.
Then add five layers of filo, buttering each layer as you go. Add 50g of the pecans on top and 30g Biscoff crumbs. Add another five buttered filo sheets, then spread on 100g of Biscoff. Top with 50g of pecans and 30g Biscoff crumbs.
Repeat by adding five buttered filo sheets, and 50g of pecans on top and 30g Biscoff crumbs, twice. Finish with ten or 12 buttered filo sheets. Make sure you butter the final sheet very well.
Preheat the oven to 175ºC. Slice into any shape you want, making sure it’s cut all the way through. Bake for 40 to 45 mins 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. Let the baklava sit at room temp for six hours or overnight for the syrup to soak in. Once that’s done, all you need to do is enjoy!
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