I made something special this weekend.
And basically it’s just layers and layers of phyllo dough, butter, and nuts. Even though I said basically, there’s nothing basic about it. This to me is like the jazziest form of a nut dessert you can find. Kind of like the new silver tipped heels at Target are like the jazziest form of your basic pump you can find without having to go totally Dorothy glitter style.
I am trying hard to convince myself that I don’t need these heels in my life. So far my self discipline is working, but I feel like I might slip up real soon. And then I’ll be in trouble. Because it’s hard to hide silver tipped shoes from the hubby. Sure all the other 32 pairs of heels I bring home I just say that I’ve always had them and he knows no different. These might be a little obvious.
I’m also trying hard to convince myself that I don’t need to eat the entire tray of Baklava in one night.
That is r-e-a-l-l-y not going over well. As soon as the tray came out of the oven I shoved a fork underneath a triangle and stuck it straight in my mouth. Because it was scorching hot I didn’t get the full impact of baklava taste. Pregnancy brain has made me forget that when something comes directly out of it’s HOT.
So I waited like one and a half more minutes and managed to shovel down two more triangles.
The 2 sticks. yes. 2 WHOLE STICKS of butter that go in between each layer of this crispity, flakey, caramelized goodness, didn’t even matter to me at this point. Because all I was tasting was pure bliss.
This dessert […eerrr…pregnant ladies lunch and afternoon snack] is not for the faint hearted.
And it goes perfectly well with one of the tallest sized cups you can find to pour some rich hot cocoa in to, smothered of course in canned whipped cream. And I say canned whipped cream, because I still like to act like a five year old and shoot globs of whipped cream in my mouth.
This is my new idea of celebrating winter.
I may or may not have dunked my little baklava triangle in to my cocoa for an even bigger winter impact.
I just couldn’t stop myself.
Maybe Santa wants this and cocoa on his Cookies For Santa plate instead of plain ole chocolate chip cookies and milk.
If the man in the red suit doesn’t make it to your house, it’s because he’s a little busy at mine. We’re gonna become BFFs.
…and if you’re looking for some foodie holiday presents can I recommend checking out this Food Blogger Holiday Auction. Stephanie has put together this amazing auction packed full of holiday cookies to benefit the Leukemia and Lymphoma Society. So not only are you bidding on some yummy treats, but you’re helping save lives! My S’more Stuffed Cookies are up for auction, so go bid!
- 1 package of phyllo dough, thawed in fridge overnight
- 2 cups chopped walnuts
- 2 cups chopped unsalted pistachios
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 sticks melted butter
- 1 cup honey
- 1/2 cup maple syrup
- 1/2 cup water
- 1/2 cup sugar
- Preheat oven to 350 degrees F. Butter a 9x13 baking dish (I used my jelly roll pan).
- Place the nuts, sugar, cinnamon, and nutmeg in a medium bowl, and mix up to combine. Set aside.
- Open up your phyllo dough package and unfold dough so that it's in one even layered stack. Remove one layer of dough and place it in baking sheet and brush with melted butter (if sheet is too big fold the sides in). Repeat this 6 more times, dough then butter, dough then butter. You MUST brush each layer of the dough.
- When you have six layers (and the sixth layer has been brushed with butter) sprinkle 1/4 of the nut mixture over the top of the phyllo dough. Then add a layer of dough, brushing with butter, and repeat twice to give you a total of three layers. Then sprinkle with another 1/4 of the nuts. Repeat this process until you've used all the nuts. With the last layer of nuts you will top it with six more layers of phyllo, buttering each layer.
- Cut the baklava in to desired shape and place in the oven for 40 minutes, turning the pan half way through the cook time. You want the baklava to be a nice golden brown color, not burned.
- While baklava is cooking, make the honey maple syrup by placing the honey, syrup, water, and sugar in to a medium pot and bringing to a light boil over medium heat. Once boiling reduce heat and let simmer for 10 minutes. Let the syrup stand for just a few minutes to cool down.
- When baklava is done cooking, remove from oven and pour syrup evenly over the top. It's recommended to let the baklava sit overnight, but we know that wasn't happening.
- Recipe adapted from Liv Life