Mushroom Baklava

Mushroom Baklava

Savoury filled mushroom phyllo pastry fingers with a tangy topping

1box phyllo pastry

250g butter, melted to brush pastry with


30ml margarine

1 medium onion, finely chopped

1punnet mushrooms, finely chopped

2 hardboiled eggs, grated

5ml paprika

5ml crushed garlic

salt and pepper to taste

To make filling: Melt margarine and sauté onions until golden and soft, adding water if necessary. Add garlic and mushrooms and braise for 2min. Add egg and seasonings. Remove from heat to cool

For topping

80ml honey or apricot jam

15ml lemon juice

5ml peri peri

10ml chopped walnuts

To make topping: Melt honey over low heat. Add all ingredients and place in a bowl. Keep warm over boiling water.


Spay and cook a baking tray. Set oven to 180*C.

Brush each phyllo strip with butter. Cut phyllo pastry into 3 strips crosswise.
Spoon heaped teaspoons of mixture onto one end of each strip. Fold over the long sides of the pastry and roll up like a cigar.
Brush with butter and place on baking tray
Bake for 12 min or until golden
Remove to a wire rack and drizzle with topping. Allow to cool

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