425 g john west blueberries well drained and placed onto absorbent paper towelling
100 g ground almond meal
50 g hazelnuts chopped
2 tablespoons caster sugar
1/2 teaspoon cinnamon
10 sheets phyllo pastry
olive oil spray
icing sugar for dusting
Steps:
Drain the blueberries thoroughly in a colander add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two Then pat dry with the paper towelling
In a medium bowl combine the nuts sugar and cinnamon
Gently fold in the thoroughly drained John West Blueberries
Place the pastry sheet onto the bench with the longest edges horizontally in front of you spray 1 sheet of pastry with cooking spray arrange 2 tablespoons of the blueberry nut filling along the longest edge fold over and roll up
Spray the rolled pastry with more oil coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan Repeat with the remaining pastry and filling
Spray the baklava with a little extra oil and bake in a preheated oven at 200C for 15 minutes
Dust with icing sugar and serve
SERVING OPTIONS Serve with honey maple syrup or a berry sauce
