I am craving this!!!
Well Happy Friday to you! Sun is shining, birds are chirpin’ and well of course Cooking is smiling. I have something to share with you today that is sure to make you smile and feel good. Last year I was offered a piece of this very dessert by a colleague. Now for everyone that knows me, receiving desserts to try at work is guaranteed to make it a good day. This one was no different. I grabbed a fork from the kitchen, plunked my butt down on my chair in the office and pushed the fork through the baklava and shoved it in my mouth.
My first thought was … oh wow. This is good. I love butter, cinnamon and nuts. Not to mention the phyllo pastry that has a nice crunch and flakes in your mouth. I knew I had to recreate this and what better time to do so than a local church auction and bake sale. I thought hmmm… do you think people will like this? My only response was HELL YEAH. So on saturday morning I whipped this dessert up and marveled with excitement and anticipation.
Now I had one little dilemma. The specs for the bake sale, were to prepare dessert for 12-16 pieces UNCUT! I had to pre cut these pieces for the last step to be successful so I already broke the rules. Next, I thought I cannot send this dessert without giving it a taste… that is just not fair. So I convinced myself that I will present it on a few plates and that way I can try a piece as can Mrs. Cooking.
The results really spoke for themselves… OMG this is good. Wow Cor good job – this is good! Carter aka Cooking Junior even gave it a double thumbs up. I am confident you will like this dessert. Enough said.
- Phyllo pastry
- 1 Cup Butter
- 4Cups (1lb) nuts (I used chopped pecans, walnuts and almonds)
- 1 Tsp. cinnamon
- 1 Cup water
- 1 Cup white sugar
- 1/4 Cup honey
- 1 Tsp. vanilla
- Mix the nuts with the cinnamon.
- Lay two sheets of phyllo on the bottom of a buttered 9X13 pan – you may have to cut the phyllo in half to make it fit. Spread butter (I used melted) on the two sheets of phyllo and then top with two more. Repeat phyllo and butter until you have 6-8 sheets on the bottom.
- Sprinkle the nut mixture on the phyllo then cover with two more sheets and spread butter. Repeat until you run out of nuts.
- Top with 6-8 sheets of phyllo (again 2 sheets then butter repeat).
- Cut into diamonds (or squares) before baking it.
- Bake at 350 for 45-50 minutes until golden.
- While it’s baking prepare the syrup – boil the water and sugar until sugar is dissolved, add the honey and vanilla and let simmer for about 20 minutes. Pour it on the pastry as soon as it comes at out of the oven.
Zesty Tip: Let it cool a bit before you try and eat it ( This is literally the hardest part. You don’t want to cover this either as it will lose it’s crunch. I am pretty confident you will eat it all in one day.
Alright…. Let me know what you think of this Greek classic. I will talk to you on Monday with another sweet treat from the weekend. have a great start to the week.