Couple months ago, I tried to make my very first Baklava (recipe here). This is one of the most additive desserts I ever ate. After my first successful attempt, I wanted to make this little treat again for our Easter's dinner; however, I want to make it a little bits different than the one I made the last time. So I went online and find a pretty interesting recipe from Food Network.com. The one appears on Food Network.com looks different than the traditional one I made the last time. The ingridents are also a little bits different too. I used walnuts and almonds as the recipe called for. Also added bread crumbs and dried apricots too. Don't under estimate the bread crumbs, they actually make a BIG different in the texture of the filling. And the dried apricots make the baklava cups lighter than the traditional one.
|A traditional Baklava I made couple months ago.|
This recipe was adopted from Giada De Laurentiis's recipe, you could also click here for her demo video:
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/4 cup chopped dried apricots
- 1/4 cup plain bread crumbs
- 2 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1 stick butter, melted, divided
- 3 tablespoons honey
- 12 sheets phyllo dough
- Special equipment: 2 mini-muffin tins
Time: 60 mins
Make: 6 sheets phyllo dough make a dozen, 12 sheets make 2 dozens
- Preheat the oven to 350 degrees F.
- Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine
- On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo.
- Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)
- Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin.
- Bake until the edges of the phyllo are golden, about 20 to 25 minutes.
- When cool enough to handle, remove the baklava sachets and transfer to a serving plate.