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Chipotle-Orange Baklava

 Chipotle-Orange Baklava
Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. —Christine Neary, Portland, Oregon
36 ServingsPrep: 1-1/2 hours Bake: 35 min. + standing

Ingredients

  • 1 package (16 ounces) shelled walnuts
  • 2/3 cup sugar
  • 3 tablespoons grated orange peel
  • 1 teaspoon baking cocoa
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups butter, melted
  • 1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
  • SYRUP:
  • 1-3/4 cups sugar
  • 3/4 cup orange juice
  • 1/2 cup honey
  • 1/3 cup water
  • 1 to 2 dried chipotle chilies, split lengthwise in half
  • 2 cinnamon sticks (3 inches each)

Directions

  • Preheat oven to 350°. In a food processor, combine the first five
  • ingredients; pulse until walnuts are finely chopped. Brush a
  • 13x9-in. baking pan with some of the butter. Unroll phyllo dough;
  • trim to fit into pan.
  • Layer three sheets of phyllo in prepared pan, brushing each with
  • butter. Keep remaining phyllo covered with plastic wrap and a damp
  • towel to prevent it from drying out. Sprinkle with 1/3 cup walnut
  • mixture. Repeat layers 11 times. Top with remaining phyllo sheets,

2 of 2

Chipotle-Orange Baklava (continued)

Directions (continued)

  • brushing each with butter.
  • Cut into 36 triangles. Bake 35-40 minutes or until golden brown.
  • Meanwhile, in a large saucepan, combine syrup ingredients; bring to a
  • boil. Reduce heat; simmer, uncovered, 10 minutes, stirring
  • occasionally.
  • Strain syrup through a fine mesh strainer; discard chilies and
  • cinnamon sticks. Pour over warm baklava. Cool completely on a wire
  • rack. Cover and let stand several hours or overnight. Yield: 3
  • dozen.
Nutritional Facts: 1 piece equals 258 calories, 16 g fat (6 g saturated fat), 20 mg cholesterol, 110 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.