Nut-Filled Baklava
Key tips: The phyllo dough I use has two rolls
of dough (40 sheets), so I thaw the dough in the
refrigerator the day before and then take it out
about an hour before I start. I place the dough on
the kitchen counter under a warm, damp towel while
assembling my other ingredients. Trim the dough, if
necessary, to fit a 9x13 pan. Make sure you have a
good pastry brush for buttering each layer of dough.
You also need a sharp knife to cut the trademark
diamond pattern into the dough. Store baklava
covered at room temperature.
- 1 (1 lb.) package frozen phyllo
pastry dough, thawed
- 1 ¼ cup butter, melted
(for the layers)
- 2-3 Tbsp. melted butter for the top
(in order to cut through the dough,
this butter will be necessary)
- 1 ¼ cups coconut, lightly toasted
(I usually add a tablespoon or two
more)
- ½ cup macadamia nuts, finely
chopped and toasted
- ½ cup pecans, finely chopped
- ½ cup firmly packed brown sugar
- 1 tsp. allspice
- 1 cup sugar
- ½ cup water
- ¼ cup honey
Butter the bottom and sides of a 9x13 pan and set aside. Combine the
coconut, macadamia nuts, pecans, brown sugar, and allspice in a bowl. In a
separate bowl, melt the 1 ¼ cups of butter. The sheets should fit the pan, but if
needed, trim the edges off of the dough.
Keep the dough covered with a damp towel to prevent from drying out. Layer
10 sheets of phyllo in the pan, use a pastry brush to brush each sheet with the
melted butter. Sprinkle one-third of the nut mixture over the phyllo in the pan.
Top with 10 sheets of phyllo; butter each sheet.
Sprinkle the second 1/3 of the nut mixture on top of the dough. Butter 10
sheets and layer again, then top with the remaining 1/3 of the nut mixture.
Finish with the last 10 sheets of phyllo, buttering each sheet; melt another 2-3
tablespoons of butter if needed to finish buttering the top of the phyllo.
Cut into diamond shapes with a crisscross pattern. (You can cut the pastry into
1 1/2″ wide strips to make four rows and then cut diagonally to form diamond
shapes.)
Bake at 350 degrees for 40-45 minutes or until top is browned. Combine 1 cup
sugar, water, and honey in a medium saucepan. Bring to a boil, reduce the heat,
and simmer for 5 minutes. Remove from the heat; drizzle syrup over baklava.
Allow baklava to cool to room temperature; allow to stand for 24 hours before
serving.
- 1 (32 oz.) bag fully cooked frozen
meatballs, prepared
- 1 1/2 TBSP. Worcestershire sauce
- ¼ tsp. hot sauce
- 1 cup raspberry preserves
- 3 TBSP. balsamic vinegar
- 3 TBSP. sugar
- 1/8 tsp. cayenne pepper
Heat the meatballs according to package directions. Lightly coat with
cooking oil spray the bottom and sides of a Dutch oven and place the
meatballs in the bottom.
Combine all of the other ingredients in a saucepan; cook over low heat
until the preserves are melted. Pour the sauce over the meatballs, stir gently
to coat; cover and heat on low for 20-25 minutes. Stir occasionally.
Savory Meatballs