Now, this isn’t my one of my usual healthy,
vegan, gluten-free, sugar-free creations...this recipe is full-on naughty! But so delicious, it's definitely worth the
splurge. As far as I know, I don’t have
a drop of Greek blood in me, but after trying my baklava, some of my friends
and customers have insisted I must have some Greek roots in my ancestry! I hope you enjoy this classic and delicious dessert!
You'll
need:
1
16oz package of phyllo dough
1
cup Kerrygold butter, melted
cinnamon,
as needed
Unroll phyllo dough and carefully peel off two
sheets. Place on the bottom of the
prepared pan, then use a pastry brush to generously spread melted butter across
the dough.
Hint: place a damp paper towel over the
roll of phyllo to keep it from drying out as you are working with it.
Next, sprinkle a generous amount of pistachios
over the dough followed by a sprinkle cinnamon. Then add two more sheets of
phyllo dough. Repeat this layering process
four times or until you’ve used up the whole roll of dough. this should make it
be about eight sheets deep from top to bottom.
1
cup water
1
cup sugar
2
tsp vanilla extract
1/2
cup wildflower honey
In a saucepan, bring the sugar and water to
a boil. Allow the sugar to fully
dissolve before adding in the honey and vanilla. Reduce heat and let simmer for 25 minutes.
Once the baklava has finished baking,
immediately pour the sauce evenly over the top. Place in the fridge to cool completely before
serving. For an added touch, you can
sprinkle a dash of cinnamon on top for garnish…
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