Afternoon Tea is such a British thing. But so many countries have their own version. Today my version takes inspiration from Morocco. I collect tea sets…yes I’m really an 80 year old woman! I picked up this lovely one in Marrakech last year. For my Moroccan afternoon tea I made cheese Briouats and Baklava. Sweet and savoury :) The tea was a blend of fresh Mint leaves that I had boiled on the stove for an hour. However, you can always use mint teabags for something easy and still effective! As far as I am concerned, all cooking should be easy yet inviting! Its all in the presentation!
For the Briouats:
500g cream cheese, chilled
500g fillo dough or large spring roll wrappers
4 tablespoons butter, melted
vegetable oil (for frying)
Sesame seeds (optional)
With scissors, cut the pastry dough into strips about two inches wide. Place a single strip of spring roll wrapper – or two layered strips of phyllo dough – on your work surface.
Lightly brush butter on the bottom two-thirds of the dough. Place a tablespoon of cream cheese towards the bottom of the strip, and fold the bottom up to enclose the filling.
Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip. Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape. Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.
Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the “pocket” formed by the open edge of dough on the briouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.
Heat one inch of oil in a deep skillet or sauce pan. Deep fry the cheese briouats in batches until light golden brown. Drain and serve.
For the Baklava:
250g butter, melted
500g chopped walnuts
1 teaspoon ground cinnamon
1 packet filo pastry
200g caster sugar
8 tablespoons Greek honey
1 large piece of lemon peel
Preheat oven to 180 °C. Butter the bottom and sides of a 23x33cm baking dish.
Toss nuts with cinnamon. Set aside.
Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a damp cloth to keep from drying out as you work. Place two sheets of filo in dish, buttering the top layer. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of filo, butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep.
Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking: Boil sugar and water until sugar is dissolved. Add honey and lemon peel. Simmer for 15 to 20 minutes, then remove from heat and allow to cool. Remove lemon peel and discard.
Remove baklava from oven and immediately pour cooled sauce over it. Let cool. Leave it uncovered as it gets soggy if wrapped.
This post is in association with the Denby Great Cake Off. Check out the competition here!