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Laager Rooibos infused Baklava

LAAGER ROOIBOS SYRUP INGREDIENTS:

2 ½ cups               Sugar

2 cups                   Water

4 - 6 bags             Laager Rooibos Tea

60 ml                     Honey

1 TBSP                  Lemon juice

FILLING INGREDIENTS:

750 g                     Walnuts, toasted

2 tsp                      Mixed spice

4 TBSP                  Sugar

500 g                     Phyllo pastry, thawed

500 g                     Butter

 

LAAGER ROOIBOS SYRUP METHOD:

  1. Bring all the ingredients, except the honey and lemon, to a simmer on low heat until the sugar dissolves. Simmer for 15 minutes.
  2. Remove from the heat, then remove the teabags.
  3. Stir in the honey and lemon juice.
  4. Set aside and allow to cool completely.


FILLING METHOD:

  1. In a food processor, grind the nuts coarsely together with mixed spice and sugar, then remove and set aside.
  2. Preheat oven to 190°C and grease the bottom and sides of a baking tray with butter.
  3. Unroll the thawed phyllo pastry and cover with a damp cloth to keep from drying out.
  4. Layer the bottom of the pan with 6 sheets of phyllo, buttering in between each sheet.
  5. Spread about 1/3 of the nut mixture on top of the phyllo, then top with three more buttered layers of phyllo - repeat this two more times with nuts and phyllo and top with 6 sheets of buttered phyllo pastry.
  6. Pre-cut diamond shapes into the phyllo - just a deep score, not all the way to the bottom.
  7. Lightly sprinkle with cold water.
  8. Bake for 30 minutes until golden brown.
  9. Pour cooled syrup over the hot baklava as soon as you’ve removed from the oven.
  10. Set aside to cool down and enjoy.
{"id":386225504365,"title":"Laager Rooibos infused Baklava","created_at":"2020-11-17T11:04:42+02:00","body_html":"\u003cp\u003eLAAGER ROOIBOS SYRUP INGREDIENTS:\u003c\/p\u003e\n\u003cp\u003e2 ½ cups               Sugar\u003c\/p\u003e\n\u003cp\u003e2 cups                   Water\u003c\/p\u003e\n\u003cp\u003e4 - 6 bags             Laager Rooibos Tea\u003c\/p\u003e\n\u003cp\u003e60 ml                     Honey\u003c\/p\u003e\n\u003cp\u003e1 TBSP                  Lemon juice\u003c\/p\u003e\n\u003cp\u003eFILLING INGREDIENTS:\u003c\/p\u003e\n\u003cp\u003e750 g                     Walnuts, toasted\u003c\/p\u003e\n\u003cp\u003e2 tsp                      Mixed spice\u003c\/p\u003e\n\u003cp\u003e4 TBSP                  Sugar\u003c\/p\u003e\n\u003cp\u003e500 g                     Phyllo pastry, thawed\u003c\/p\u003e\n\u003cp\u003e500 g                     Butter\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eLAAGER ROOIBOS SYRUP METHOD:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eBring all the ingredients, except the honey and lemon, to a simmer on low heat until the sugar dissolves. Simmer for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eRemove from the heat, then remove the teabags.\u003c\/li\u003e\n\u003cli\u003eStir in the honey and lemon juice.\u003c\/li\u003e\n\u003cli\u003eSet aside and allow to cool completely.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e FILLING METHOD:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eIn a food processor, grind the nuts coarsely together with mixed spice and sugar, then remove and set aside.\u003c\/li\u003e\n\u003cli\u003ePreheat oven to 190°C and grease the bottom and sides of a baking tray with butter.\u003c\/li\u003e\n\u003cli\u003eUnroll the thawed phyllo pastry and cover with a damp cloth to keep from drying out.\u003c\/li\u003e\n\u003cli\u003eLayer the bottom of the pan with 6 sheets of phyllo, buttering in between each sheet.\u003c\/li\u003e\n\u003cli\u003eSpread about 1\/3 of the nut mixture on top of the phyllo, then top with three more buttered layers of phyllo - repeat this two more times with nuts and phyllo and top with 6 sheets of buttered phyllo pastry.\u003c\/li\u003e\n\u003cli\u003ePre-cut diamond shapes into the phyllo - just a deep score, not all the way to the bottom.\u003c\/li\u003e\n\u003cli\u003eLightly sprinkle with cold water.\u003c\/li\u003e\n\u003cli\u003eBake for 30 minutes until golden brown.\u003c\/li\u003e\n\u003cli\u003ePour cooled syrup over the hot baklava as soon as you’ve removed from the oven.\u003c\/li\u003e\n\u003cli\u003eSet aside to cool down and enjoy.\u003c\/li\u003e\n\u003c\/ol\u003e","blog_id":51166511213,"author":"Duncan Colville","user_id":35987849325,"published_at":"2020-11-17T11:05:09+02:00","updated_at":"2020-11-17T11:48:57+02:00","summary_html":"","template_suffix":"","handle":"laager-rooibos-infused-baklava","tags":"Delicious Treats, Rooibos Recipes, Rooibos Tea","image":{"created_at":"2020-11-17T11:04:42+02:00","alt":"","width":1161,"height":606,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/Untitled_design_18.png?v=1605603883"}} articles/Untitled_design_18.png