Description
A rustic version of traditional Greek baklava. This is going to become a favourite “go to” recipe guaranteed! Thanks to the unflappable backcountry chef Marianne Abraham, for reinventing this recipe that we loved from our movie catering days. Serves 12
Scale
Ingredients
Baklava
- 1 package phyllo dough, frozen
- 3/4 cup butter, melted
- 1 cup pistachios, chopped finely
- 1 cup walnuts, toasted and chopped finely
- 1 cup whole almonds, toasted and chopped finely
- 3/4 cup sugar
- 2 teaspoon cinnamon
- 1/2 cup butter, melted
- 1/8 teaspoon salt
- 3 medium-size tart apples, peeled and chopped finely
Syrup
- 2/3 cup honey
- 4 tablespoons butter
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 orange, juice and zest of
- 2 teaspoons vanilla
Instructions
Baklava
- Preheat oven to 350°F.
- Grease a 9 x 13 inch baking pan.
- Remove plastic wrap from phyllo and let thaw on counter until you can unroll it.
- Unroll and remove inner plastic separator sheet. Reroll phyllo.
- Cut phyllo roll into 3/4-inch pieces.
- Transfer phyllo pieces to large bowl, tossing with the melted butter until well coated and ribbon like.
- Place half of the phyllo ribbons into the baking pan. Press firmly until it is fairly compact.
- Mix chopped nuts, sugar, cinnamon, melted butter, salt and chopped apples and spread over base layer.
- Cover loosely with the other half of the phyllo ribbons.
- Bake for 25 minutes until phyllo is golden brown. Make the syrup while the baklava is baking.
Syrup
- Mixed together all syrup ingredients in a sauce pan and bring to a low boil.
- Whisk constantly while on the low boil for 10 minutes.
- Remove baklava from oven and immediately pour hot syrup over the hot baklava.
- Serve slightly warm with your favourite vanilla ice cream.