Oriental Candy Platter with Fresh Mint Tea

Baklava

1. Preheat the oven to 175 degrees and grease the bottom and the sides of an ovenproof dish. Mix the nuts with the cinnamon and set aside. Then roll out the filo dough and cut the entire dough as a stack to the size of the baking pan. Then cover the dough with a damp cloth to prevent it from drying out. Place two layers of filo pastry in the mold and butter the top layer. Repeat this until you have 8 layers. Scatter the nut mixture on top and distribute it. Cover with two sheets of filo pastry, butter them and repeat the same process as before. The top layer should consist of 6 to 8 layers. Use a sharp knife to cut diamonds or squares down to the bottom of the pan. Bake in the preheated oven for 50 minutes until the baklava is golden brown and crispy. In the meantime, prepare the sauce. To do this, bring the sugar and water to the boil until the sugar has dissolved. Add honey and vanilla and simmer for about 20 minutes. Then take it off the hob and let it cool down. Take the baklava out of the oven and immediately pour the cooled sauce over it. Don’t cover the baklava or it will get mushy.

Orange pudding

1. Bring the milk to the boil, then stir in the corn starch and simmer for about 10 minutes until the starch has dissolved. Then stir in the sugar and orange ingredients and simmer for another 10 minutes. Pour the cream into small molds and chill. Preferably overnight. To serve, turn out the molds.

Figs

1. Preheat the oven to 180 degrees and wash the figs. Place in a small baking dish and cut into a cross 1 cm deep on the top. Mix the port wine and sugar and pour over the figs. Let the figs stew in the oven for 10-15 minutes. In between, pour the port wine brew from the baking dish over and over again. Serve on top of the yogurt.
2. Arrange everything nicely and brew fresh mint tea.