Rooibos Glaze Baklava + reader giveaway

To celebrate their gogo’s 75th birthday, renowned South African chefs and Laager Rooibos ambassadors Lebo and Telo Ndala (@withlovefromthetwins) are sharing recipes infused with Laager Rooibos tea.

Rooibos Glaze Baklava

ROOIBOS SYRUP

• 2½ cup sugar

• 2 cups water

• 4-6 Laager Rooibos teabags

• 60 ml honey

• 1 tbsp lemon juice

On low heat, bring all the ingredients (except honey and lemon) to a simmer until sugar dissolves. Simmer for 15 minutes. Remove from heat. Remove teabags. Stir in the honey and lemon juice. Set aside and completely cool.

FILLING

• 750g walnuts, toasted

• 500g phyllo pastry, thawed

• 4 tbsp sugar

• 500g butter

METHOD

1. Butter the bottom and sidesof a baking tray.

2. Preheat oven to 190° C.

3. Unroll phyllo. Cover with a damp cloth to keep from drying.

4. Layer the bottom of the pan with 6 sheets of phyllo. Butter each sheet.

5. In a food processor, grind nuts coarsely with spice and sugar.

6. Spread about 1/3 of the nut mixture onto phyllo.

7. Top with three buttered layers of phyllo.

8. Repeat this two more times with nuts and phyllo.

9. Top with 6 sheets of pastry for the top.

10. Pre-cut into diamond shapes (just a deep score, not all the way to the bottom).

11. Lightly sprinkle with cold water.

12. Bake for 30 minutes until golden brown.

13. Pour cooled down Rooibos syrup over hot baklava as soon as it comes out of the oven.

GIVEAWAY

Silver Digest and Laager Rooibos are giving away a hamper valued at R500 filled with Laager Rooibos products and a recipe book, Food Stories, by Laager Rooibos ambassadors, Lebo and Telo Ndala (@withlovefromthetwins).

To stand a chance to win send an email to info@silverdigest. co.za with ‘Laager Rooibos’ in the subject line, including your name and contact details before 30 November 2020.