'Almond Croissant' Baklava Blondies

Preheat the oven to 175ºC.

First, make the frangipane. Add the softened butter and sugar together in a medium bowl. Cream together with a fork until it’s pale in color.

Add the egg, vanilla extract and almond extract and mix. Add the almond flour and salt and stir to bring together into a paste.

In a large, separate bowl, add the brown sugar and melted butter and whisk until they’re fully combined. Whisk in the egg and egg yolk, vanilla extract, almond extract, baking powder and salt. Fold in the flour and almond flour until the batter is just pulled together.

Line an 8×8 tin with parchment paper.

Layer filo pastry in the base, brushing each layer with melted butter before adding the next on top. 5 or 6 layers is suffice.

Spread the blondie batter onto the layer of filo pastry, then carefully spread (or pipe) the frangipane across the top of the brownie mixture.

For the top, repeat what we did for the base layer of filo on some parchment paper. Once 6 layers has been achieved, cut into equal squares that fit across the top of the frangipane.

Once placed, scatter over some sliced almonds and bake for 45 minutes until the middle no longer jiggles. If the top filo isn't golden enough when finished baking, place under the grill under a watchful eye for 1 to 2 mins to brown off.

When finished, pour over the almond simple sugar syrup (made by heating sugar and water with a tsp of almond extract for 3 to 4 minutes) allow to cool.