Come dessert do you struggle deciding between pastry or cake? Do you have sackfuls upon sackfuls of walnuts gifted by your almost parents in law yet lack in sufficient recipes to use them up. Two birds with one stone my friends. Let me introduce to you the kompekaj.
The cloves are to infuse the syrup and are left on for show. Do not eat them.
- 10 sheets filo pastry
- 10 eggs
- 170g flour
- 150g caster sugar
- 100g chopped walnuts
- 2 tablespoons cocoa
- 50g melted butter
- 340g caster sugar
- 240ml water
- 1 tsp lemon juice
- 1 tbsp cloves
NUTRITIONAL CONTENT PER PORTION
- Calories | 482
- Fat | 15.3g
Serves | 10
Prep Time | 25 minutes (plus 1 hour cooling time)
Cooking Time | 50 minutes
- Grease the inside of a round spring release baking tin with butter and line the base with five layers of filo, painting the pastry with butter between each sheet.
- Whisk the eggs, after a minute add the sugar and continue whisking until glossy.
- Sieve in the flour and fold in gently until just combined. Stir in the walnuts.
- Pour two thirds of the batter into the pastry case.
- Stir the cocoa into the remaining batter then pour gently into the pastry case.
- Stack five sheets of filo pastry the same size and shape as your baking tin, painting butter between each layer. Gently place on top of the batter (don’t squish it down).
- Glaze the top with the melted butter and cook at 180˚c for 20 minutes then reduce the temperature to 150˚c and cook for a further 30 minutes.
- Meanwhile make the syrup. Pour the water into a large deep-based saucepan and stir in the sugar. Bring to a rolling boil then stir in the lemon and cloves, keep boiling for a further five minutes.
- Slice into diamonds whilst still in the pan then spoon over the syrup. Cover and leave for at least an hour to allow the sugar to soak in.
Based on a recipe found at www.artigatimit.com