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Salted walnut and maple puff pastry in the style of baklava
2023-11-22
https://www.metro.ca/userfiles/image/recipes/feuillete-noix-erable-baklava-12238.jpg
PT10M
PT30M
PT1H40M
Preheat the oven to 350 degrees F.Place the nuts, cinnamon, and cardamom in the bowl of a food processor and pulse until finely chopped. Set aside ¼ cup of the chopped nuts for garnish.Prepare a baking sheet or a 9 x 13-inch pan.Unroll the phyllo dough and cut it in half to get a rectangle of dough the same size as the baking sheet. Place the other half in an airtight container and store it in the refrigerator for another recipe.Separate the stack of phyllo sheets into two to get two stacks of approximately the same thickness.Place the first stack at the bottom of the pan, then cover it with the chopped nut mixture. Spread them evenly.Cover with the other stack of phyllo sheets.Using a knife, make vertical and diagonal cuts (or the desired shape).Pour ½ cup of olive oil over the dough, making sure to distribute it evenly over the entire surface. Use a brush if necessary.Bake for 30 minutes or until the pastry is golden brown.As soon as the puff pastry comes out of the oven, pour the maple syrup, making sure to distribute it well. Start with ½ cup and add an additional ¼ cup if desired. Garnish with the remaining chopped nuts and salt flakes, if desired.Let it rest for at least 1 hour, then redo the cuts with the knife if necessary and serve.Store in an airtight container for up to one day at room temperature and refrigerate for up to two weeks.Source: Loounie
16-18
0
0
0
0
2 cups (275 g) of roasted salted nut mix : Luxury Selection Nut Mix
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground cardamom
1/2 package (227 g) of 454 g Irresistibles phyllo dough, thawed in the refrigerator overnight
1/2 cup (125 mL) Irresistibles olive oil
1/2 à 3/4 cup (125 à 190 mL) Irresistibles maple syrup
Salt flakes or sea salt (optional)
Salted walnut and maple puff pastry in the style of baklava
16-18
Desserts
0:10
Preparation
0:30
COOKING
1:40
TOTAL TIME
Ingredients
-
2 cups
(275 g)of roasted salted nut mix : Luxury Selection Nut Mix
-
1 teaspoon
(5 mL)ground cinnamon
-
1 teaspoon
(5 mL)ground cardamom
-
1/2 package
(227 g)of 454 g Irresistibles phyllo dough, thawed in the refrigerator overnight
-
1/2 cup
(125 mL)Irresistibles olive oil
-
1/2 à 3/4 cup
(125 à 190 mL)Irresistibles maple syrup
-
Salt flakes or sea salt (optional)
Preparation
Preheat the oven to 350 degrees F.
Place the nuts, cinnamon, and cardamom in the bowl of a food processor and pulse until finely chopped. Set aside ¼ cup of the chopped nuts for garnish.
Prepare a baking sheet or a 9 x 13-inch pan.
Unroll the phyllo dough and cut it in half to get a rectangle of dough the same size as the baking sheet. Place the other half in an airtight container and store it in the refrigerator for another recipe.
Separate the stack of phyllo sheets into two to get two stacks of approximately the same thickness.
Place the first stack at the bottom of the pan, then cover it with the chopped nut mixture. Spread them evenly.
Cover with the other stack of phyllo sheets.
Using a knife, make vertical and diagonal cuts (or the desired shape).
Pour ½ cup of olive oil over the dough, making sure to distribute it evenly over the entire surface. Use a brush if necessary.
Bake for 30 minutes or until the pastry is golden brown.
As soon as the puff pastry comes out of the oven, pour the maple syrup, making sure to distribute it well. Start with ½ cup and add an additional ¼ cup if desired. Garnish with the remaining chopped nuts and salt flakes, if desired.
Let it rest for at least 1 hour, then redo the cuts with the knife if necessary and serve.
Store in an airtight container for up to one day at room temperature and refrigerate for up to two weeks.
Source: Loounie
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