Sweet pies to suit all tastes

Syrupy Baklava Nests with Hazelnut Praline

For the syrup

100g maple or agave syrup

50g water

1 tsp lemon juice

For the pastry

5 baklava sheets (225g)

50g vegan margarine or vegetable oil

400g vegan hazelnut praline

To decorate

20 hazelnuts

For the pastry:

Preheat oven to 165C. Line a 30x35cm baking pan with parchment paper.

Place the hazelnut praline in a pastry bag or food bag. This will make it easier for you to fill the nests.

Take 5 baklava sheets from the box and place them on a wooden board. Cut them into quarters with a sharp knife. Place them one on top of the other and cover with a damp, clean towel.

Spread one sheet on the counter and loosely roll. Leave 3cm at one edge not rolled to form the base for hazelnut praline.

Pulling it with your fingers, pull one side of the sheet of pastry and shape into a 6cm bun. Place the completed shape on the baking dish.

Then lightly butter the dough with a brush so that it does not dry out.

Repeat the process for all nests and place them next to each other so that they do not open in the pan.

Bake at 165C for 25 minutes or until golden brown.

When cooked, take them out of the oven and lightly drizzle with syrup with a brush.

Then place 1 tablespoon hazelnut praline inside the nests.

Decorate with whole hazelnuts.

Refrigerate for about an hour until firm.

guest2Pumpkin Pie with Ice Cream and Maple Syrup

200g all-purpose flour

1.5 teaspoons sugar

Pinch of salt

120g unsalted butter, cut into small pieces

50-60ml ice water

For the filling

400g pumpkin puree

1 tablespoon vegetable oil

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

3 tablespoons brown sugar

1tbsp unsalted butter, cut into small pieces

To serve

Vanilla ice cream

Maple syrup

To make the dough, in a food processor, place the flour, sugar, salt and butter and grind for about 5 seconds. Sprinkle ice water over flour and continue the process, for about 10 seconds, until the dough begins to thicken.

Transfer the dough onto a working surface and knead until it is soft, but does not stick to the hands. Make one ball and cover it with kitchen film and leave it in the refrigerator until needed.

Preheat oven to 190C. Line a flat baking pan with parchment paper.

Cut the pumpkin into segments (like a melon). Remove seeds and fiber with a knife and cut it into slices.

In a bowl coat the pumpkin with the vegetable oil. Spread the pumpkin on the flat baking pan with parchment paper.

Bake for 30 minutes or until golden.

Finally, blend the roasted pumpkin (without peels) along with the butter, sugar, nutmeg, cinnamon and cloves.

Turn oven down to 180C.

Place a piece of parchment paper on a work surface and roll out the dough to 30cm diameter. Transfer the dough onto a baking pan lined with parchment paper.

Place the puree in the center and spread it leaving a gap of 2.5cm around the edge.

Fold the dough left uncovered over the puree, squeezing it together in some places to prevent it from opening. Bake for 40 minutes or until the dough is golden.

Remove the pie from the oven and after it has cooled for ten minutes, transfer it to a platter.

Serve at room temperature or warm with maple syrup ice cream.

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/