It was National Baklava Day last Monday and ever since then I started craving for some. Normally I’m not an avid fan of Baklava. I’ve probably eaten it trice in my life–from a party, from a homemade version that my cousin made, and when my son made some a couple of years ago. I guess I find it just too sweet and nutty. I’ve thought about this particular recipe long and hard…how can I enjoy baklava without it being too sweet?
Although it’s not quite the traditional baklava version–which I leave the true experts to do, today I bring to you a more subtle, petite version containing less sugar and just a tease of nuts.
Ingredients:
- 1 tbsp walnuts
- 1 tbsp pistachios
- 1 tbsp almonds
- 1 tbsp raisins
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp cinnamon
- 1 tbsp organic, brown sugar, plus 1 tbsp extra (for the syrup drizzle)
- 8 tbsp organic butter (1 stick) (this includes the extra for the syrup drizzle)
- 2 tbsp organic, local honey, plus 1 tbsp extra (for the syrup drizzle)
- 1/2 package of phyllo dough, cut in halves
Directions:
Preheat oven to 350°F
- In a small pan, heat up 4 tbsp of butter; then add-in the raisins, walnuts, pistachios, almonds, spices, brown sugar, and honey. Sauté for about 2 minutes or until the sugar has melted. Remove and place in a small bowl. Set aside.
- Using the same pan, heat up the remaining 4 tbsp of butter, along with 1 tbsp of honey, and 1 tbsp of sugar. Cook until melted, then set aside. This will be your syrup drizzle.
- Meanwhile, arrange 6 tartlette pans on top of a large baking pan. Place 4 half-sheet phyllo dough in each tartlette pan. Brush the inside of each pan with the sugar syrup.
- Take about 1 1/2 tablespoon of the nut mix and place it inside each tartlette pan. Fold the phyllo dough to make a flower. Optional, if you don’t want too much dough on the outside layer of the tartlette, simply fold-in the overlapping dough.
- Place in the oven and bake for about 10 minutes, or just until the top of the phyllo dough is golden brown.
- Before serving, drizzle the top of each tartlette with the syrup and serve warm.
