| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 833 |
| Fat | 74g |
| Saturates | 36.7g |
| Protein | 19.8g |
| Carbs | 76.1g |
| Sugars | 34.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Refrigerate 8 small glasses or cups.
Melt the butter.
Lay the filo pastry sheets on a clean surface. Brush evenly with the melted butter. Lay the sheets on top of each other. Sprinkle over the nuts, cinnamon, sesame seeds and half the honey.
Bake for 10 minutes, or until golden brown. Allow to cool completely.
In a bowl, crush 2 baked filo sheets and combine with the granola. Set aside.
Whip the cream until soft peaks form. Zest the orange. Fold the yoghurt, remaining honey, zest and orange blossom water into the cream.
Place a spoonful of the baklava granola into the bottom of each cup. Top with the yoghurt mixture followed by a drizzle of honey and a few pomegranate rubies. Decorate with a couple of shards of filo pastry and serve.
