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Photo of Choc-orange baklava stacks by WW

Choc-orange baklava stacks

Total Time
45 min
30 min
15 min
Impress your guests with these jaffa-inspired treats



cup(s), (50g), toasted, finely chopped

Filo pastry

2 sheet(s)

Ground cinnamon

½ tsp

No added sugar orange juice

cup(s), (80ml)


1 tbs

Low fat chocolate mousse

4 tub(s)


2 small, segmented

Frozen strawberries

200 g, hulled, thinly sliced


  1. Preheat oven to 200°C or 180°C fan-forced. Spread pistachios on a baking tray and bake for 2–3 minutes or until toasted. Finely chop.
  2. Line a baking tray with baking paper. Place 1 filo sheet on a flat surface and lightly spray with oil. Top with remaining filo sheet and lightly spray with oil. Cut pastry stack in half lengthways, then cut each piece crossways into 8 rectangles to make 16 rectangles.
  3. Combine pistachios and cinnamon in a small bowl. Reserve 1 teaspoon of mixture. Place 4 filo rectangles on prepared tray. Sprinkle each with 1 teaspoon of pistachio mixture. Repeat layering with remaining filo and pistachio mixture to make 4 stacks. Bake for 10–12 minutes or until golden. Cool.
  4. Meanwhile, combine juice and honey in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer for 10 minutes or until syrup has thickened.
  5. Place filo stacks onto serving plates. Carefully lift off top layer and spoon Nestlé® Soleil™ Chocolate Mousse over base. Top with orange, strawberries and pastry tops. Drizzle with syrup and sprinkle with reserved pistachio mixture. Serve.


TIP: To segment an orange, use a sharp knife to cut off the rind and pith. Holding the orange over a bowl to catch any juice, carefully cut segments from between the membranes.