|by Bill Granger|
Following the huge success of his Sydney Food, chef and restaurateur Bill Granger returns with a very personal recipe collection to cater for all ...
1 - 6 of 6 for pineapple baklava
Drain pineapple, saving syrup ... remaining sugar and lemon juice. Cook to a thick syrup. Spoon hot syrup over baked Baklava. Cool. Cut in diamond shapes.
Preheat oven to 350°F. Drain pineapple and reserve syrup. ... slightly and then pour over the entire pastry. Let it cool in pan before serving. Serves 16.
Drain pineapples, saving syrup. ... lemon juice. Cook to a thick syrup. Spoon syrup over finished baklava while both are still hot. Cool and cut at markings.
Turn pineapple into wire strainer ... thick syrup. When Baklava is baked, spoon ... over top. Cool, then cut into diamonds at marking. Makes 40 diamonds.
Drain pineapple and save syrup. ... to thick syrup. When Baklava is baked, spoon hot syrup evenly over top. Cool and cut into diamond shapes at markings.
Drain pineapple as much as ... thick syrup. When Baklava is baked, spoon ... top. Cool, then cut into diamond shapes at markings. Makes 1 large Baklava.
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