1 packs of filo pastry (approx. 12 sheets)
75g malt extract
50g granulated sugar
1 tsp cinnamon
For the sugar syrup:
300g granulated sugar
ó Tablespoon orange extract
Preheat oven to 180˚C (fan). Grease and line a 17cm x 28cm baking tray, then mix Nuttimalt, sugar and cinnamon together in a bowl. Melt the butter and malt extract together in a saucepan.
Lay four sheets of filo pastry into the lined tray, brushing each sheet with the melted butter/malt mixture. Scatter half the Nuttimalt evenly over the pastry. Repeat once more with four more sheets of filo pastry and once again brush with the melted butter and malt mix and sprinkle with the remaining Nuttimalt. Using a sharp knife, cut all the way through the pastry, cut slits at diagonals one way, and again the other in a criss-cross pattern to produce diamond shapes.
Bake in the oven for 20 minutes or until the pasty is golden, then remove and allow to cool (keeping in the tin). In a saucepan on a low heat dissolve the sugar, water and orange extract. Bring to a gentle boil, stirring occasionally until thick and syrupy. Pour over the layered pastry and place in the fridge for approx. 1 hour before eating.