Baklava - low sugar version

Ingredients A:
100 gm chopped nuts
40 gm dessicated coconut
70 gm fine brown sugar
1/2 teaspoon cinnamon

Ingredients B:
melted butter
about 12 sheets filo pastry (can be bought in most supermarkets in New Zealand. In Germany, if supermarkets do not stock them, try Turkish shops)

Mix ingredients A in a bowl. Put aside.

Spread 1 sheet of filo pastry onto a tea towel. Brush it lightly with melted butter. Then spread another sheet on top of the first buttered sheet and brush this one with melted butter, too.

Sprinkle the nut-coconut-sugar mixture evenly onto the buttered pastry.


Roll it up and cut into 5 cm pieces. Bake at 175deg. C for 15 to 20 minutes till golden brown.

Serve hot or cold.

Egg tart Chinese style

For the pastry:
2 cups flour
125 g butter
1/2 cup icing sugar
1/2 egg yolk
30 ml milk
vanilla essence

Cream butter with icing sugar. Add egg yolk, milk and vanilla essence. Add flour. Line cups (cup cake size) with dough.

For the egg filling:
4 x size 7 (biggish) eggs
1 cup sugar
slightly under 2 cups boiling water
300 ml unsweetened evaporated milk
few drops vanilla essence

Melt sugar with water. Whisk egg with milk. Add syrup, then strain. Pour egg mixture into pastry moulds.

Bake immediately in preheated oven at about 180 deg. C. for 35 mins.