In culinary school, we had an opportunity to make Baklava using handmade phyllo dough. It’s one of those experiences where you make it once and immediately develop a deep respect for the intricacies of the method. If you want to get a sense of how difficult it is to make super-thin phyllo dough by hand, check out some of the videos online where these masters are throwing and stretching out these huge sheets of paper-thin phyllo dough over a flat surface the size of a queen bed. It is absolutely incredible to watch.
This recipe involves store bought phyllo dough, which will make the entire process considerably easier and less time-consuming.
Mixed Nut Baklava Using Packaged Phyllo Dough
In culinary school, we had an opportunity to make Baklava using handmade phyllo dough. It’s one of those experiences where you make it once and immediately develop a deep respect for the intricacies of the method. If you want to get a sense of how difficult it is to make super-thin phyllo dough by hand, check out some of the videos online where these masters are throwing and stretching out these huge sheets of paper-thin phyllo dough over a flat surface the size of a queen bed. It is absolutely incredible to watch. This recipe involves storebought phyllo dough, which will make the entire process considerably easier and less time-consuming.
Ingredients
- 1 cup of walnuts, (chopped)
- ½ cup of pecans, (chopped)
- ½ cup of shelled pistachios, (chopped)
- ¼ cup of hazelnuts, (chopped)
- 10 Tbsp salted butter, (melted)
- ½ cup of white granulated sugar
- 2 Tbsp brown sugar
- ¼ tsp ground cinnamon
- ½ tsp Kosher salt
- 2 tsp vanilla extract
- ¼ cup + 1 Tbsp honey
- 3 Tbsp warm water
- 1 package of phyllo dough
Instructions
- Preheat the oven to 350F.
- Mix together the chopped nuts, white granulated sugar, brown sugar, ground cinnamon, Kosher salt, and vanilla extract in a large bowl until completely combined.
- Unwrap the phyllo dough, and roll out the dough on a large sheet of parchment paper.
- Brush the bottom of a baking dish with melted butter, and add the layer of phyllo dough to the bottom of the dish.
- Brush the top of the first layer of phyllo dough with melted butter.
- Add another layer of phyllo dough, and brush the top with melted butter.
- Continue to add layers of phyllo dough, brushed with melted butter, until you have used 50% of the phyllo sheets in the package.
- Spread the nut and sugar mixture that you combined earlier on top of the phyllo dough.
- Add another layer of phyllo dough and brush the top with melted butter.
- Continue to add the remaining layers of phyllo dough, brushed with butter, until you have used all of the remaining sheets.
- Use a knife to carefully cut the Baklava into squares or diamond shapes.
- Bake the Baklava at 350F for roughly 30-40 minutes, or until the phyllo is nicely golden brown.
- While the Baklava is baking, combine the warm water with the honey in a small sauce pot on the stove, and increase the heat to medium.
- Bring the mixture to a simmer, and cook on medium heat for roughly 6 minutes on the stove.
- When the Baklava is done baking and is still hot, remove it from the oven and carefully pour the hot honey syrup over the top.
- Let the Baklava cool completely, and gently re-cut the Baklava before serving.
Notes
You can use any mixture of nuts you like in this dessert.
Sometimes, I add a bit of ground cardamom to the nut mix—it imparts a wonderful flavor.
Sometimes, I add a bit of ground cardamom to the nut mix—it imparts a wonderful flavor.
