Friday, April 25, 2014

Dairymaid Baklava

If it's wrong to layer baklava with triple cream, I don't wanna be right.
I will say this take on baklava is more "pc" than "Baracklava". Despite the addition of Mt. Tam, most of you may take one look at the directions and opt to go buy some at your favorite coffee shop instead. Really, it's pretty simple. I turned to The Dairymaids' baking guru, Shannon to gain a little confidence. Her advice - just be gentle with the phyllo. If I can do it while keeping a toddler entertained, anyone can. And I know it's hard to resist the still warm baklava, right after you pour liquid crack over it, but it has to set. Please enjoy after at least an hour.

1/2 cup Freddy Guys Hazelnuts, finely chopped
1/2 cup Spanish Marcona Almonds, finely chopped
1 teaspoon ground cinnamon
20 sheets of phyllo dough
1 cup Lucky Layla Golden Butter, melted
1/2 round of Cowgirl Creamery Mt. Tam, rind removed and softened
1 cup sugar
1 tablespoon vanilla extract
2/3 cup Native Nectar Wild Texas Guajillo Honey

Preheat oven to 350. Combine nuts and cinnamon, set aside. Line a 9x13 baking dish with parchment and brush with butter. Layer 5 sheets of phyllo dough in baking dish, brushing with butter between each layer. Sprinkle an even layer of the nut mixture over phyllo. Layer 5 more sheets of phyllo brushed with butter. Dot this layer with pieces of Mt. Tam, then layer 5 more sheets of phyllo brushed with butter. Sprinkle another even layer of nut mixture over phyllo and finish by layering the remaining 5 sheets of phyllo and butter. Cut diagonal strips into baklava, each way, creating a diamond pattern. Bake for about 1 hour or until golden brown. While baklava bakes, combine sugar, honey and vanilla extract in a small saucepan and bring to a boil until sugar dissolves. Remove from heat and allow to cool slightly. Remove baklava from oven and pour honey mixture evenly over baklava, top with remaining nut mixture. Allow to set for at least one hour.

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