Taste of Home
Chipotle-Orange Baklava
TOTAL TIME: Prep: 1-1/2 hours Bake: 35 min. + standing
YIELD: 3 dozen.
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
Ingredients
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1 package (16 ounces) shelled walnuts
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2/3 cup sugar
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3 tablespoons grated orange zest
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1 teaspoon baking cocoa
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1/2 teaspoon ground cinnamon
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1-1/2 cups butter, melted
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1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
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SYRUP:
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1-3/4 cups sugar
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3/4 cup orange juice
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1/2 cup honey
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1/3 cup water
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1 to 2 dried chipotle chiles, split lengthwise in half
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2 cinnamon sticks (3 inches each)
Directions
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1.
Preheat oven to 350°. In a food processor, combine the first 5 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.
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2.
Layer 3 sheets of phyllo in prepared pan, brushing each with butter. Cover the remaining phyllo with a damp towel to prevent drying. Sprinkle with 1/3 cup walnut mixture. Repeat layers 11 times. Top with remaining phyllo sheets, brushing each with butter.
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3.
Cut into 36 triangles. Bake until golden brown, 35-40 minutes.
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4.
Meanwhile, in a large saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
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5.
Strain syrup through a fine mesh strainer; discard chiles and cinnamon sticks. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand several hours or overnight.
Nutrition Facts
1 piece: 258 calories, 16g fat (6g saturated fat), 20mg cholesterol, 110mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 3g protein.
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