Feb 19, 2008 8:52 am US/Pacific
Baklava With A Twist
Delillo's
10056 Combie Road
Auburn
530.269.2580
Things you will need:
13x9x2-inch baking pan
pastry brush
parchment paper
1 quart saucepan
medium mixing bowl
sharp knife
small cooling rack (preferably non-stick)
Pastry Ingredients:
1 pound phyllo dough ~ thawed in refrigerator per directions
1 pound almonds, coarsely ground
2 sticks salted butter, clarified and melted
1 cup sugar (preferably organic cane juice sugar)
1 cup honey (not raw)
1 cup water
1/4 teaspoon sea salt
Directions:
1. Preheat oven to 325 degrees.
2. Melt and clarify butter.
3. Lightly brush a 13x9x2-inch baking pan with some of the clarified melted butter. Remove the phyllo sheets from their package, lay them flat on a work surface in front of baking pan.
4. Lay 1 phyllo sheet in the prepared pan and brush it lightly with butter. Repeat 1 sheet at a time for a total of 5 sheets making sure to brush each sheet completely with butter after it is placed in the pan.
5.Sprinkle with 1/4 of the nuts. Top with 3 more sheets of phyllo dough making sure to brush each with butter. Repeat until all nuts are gone. Top with the remaining phyllo sheets, again brushing each sheet with butter, including the top sheet.
6. Using a sharp knife, cut the baklava half way through into squares. Bake until golden, 50 - 60 minutes. Baklava should be a dark, rich golden brown.
Adjust time accordingly. While baklava is baking prepare syrup.
For the Syrup:
1. In a deep saucepan, combine the water, sugar, honey and sea salt. Bring to a boil, reduce the heat to low and simmer until thickened, about 25 minutes. Keep warm.
2. When the baklava is done, remove it from the oven. Pour the hot syrup evenly over the hot pastry. Let cool completely. Recut completely through.\\
3.While the baklava is cooling, make the topping.
TOPPING:
5 ounces Eagle sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces premium shredded coconut
One 24-ounce package semisweet chocolate chips or milk chocolate chips. (I prefer semisweet due to the sweetness of the pastry and coconut)
Directions:
1. Blend the condensed milk and vanilla. Add the powdered sugar a little bit at a time, stirring until smooth. Stir in the coconut. The mixture should be firm.
2. Place individual baklava squares on wire rack set over parchment paper. Melt chocolate either in a double boiler over hot (not boiling) water, stirring often. You may also use a microwave oven. Place the chips in a bowl and heat for 1 minute on high: stir, then heat for 1 minute more, repeat until melted.
3. Top each piece of baklava with about two teaspoons of coconut mixture.
4. Lightly press down to make an even topping on the baklava. With a spoon, drizzle chocolate over each pastry until mostly coated. Let cool until chocolate is set. Store on parchment paper in an airtight container in a cool place, not refrigerator. Will hold for up to four weeks or more.
