VIDEO RECIPE: Peanut Butter-Honey Baklava
Just like traditional baklava, this dessert is made with layers of phyllo dough and butter, then baked and drizzled with sweet syrup made from honey, sugar, and water. The twist comes from the filling where instead of using chopped nuts and sugar, the phyllo dough is layered with warm Peanut Butter & Co Crunch Time mixed with a touch of cinnamon.
The Peanut Butter & Co Crunch Time not only adds texture but also tempers the sweetness that baklava is known for!
- Yield:32 mini baklava
- Prep Time:50 Minutes
- Cook Time:1 Hour
- Total Time:1 Hour and 50 Minutes
1 tsp. ground cinnamon
1/2 cup brown sugar
1/4 cup honey, divided
1/2 cup water
3 strips orange zest
1/2 (1-pound) package frozen phyllo dough
6 tbsp. melted unsalted butter
Preheat oven to 350°F. Combine peanut butter and cinnamon in a microwave-safe bowl and heat 1 minute until warm and fluid. Stir to combine.
In a medium saucepan, combine sugar, honey, water and orange zest. Bring to a boil and cook 2 minutes or until sugar is dissolved. Stir in honey and set aside, covered, until ready to use.
To assemble baklava, butter a 9-inch square metal baking dish. Cut stack of phyllo sheets in half lengthwise, then trim halves to fit bottom of pan. (As you work, store unused phyllo under damp paper towels to avoid drying out.)
Place two layers of phyllo in prepared pan. Brush phyllo in pan with melted butter; top with a second layer of 2 sheets of phyllo. Repeat once more until you have a layer of 6 sheets of phyllo, buttering in between. Top phyllo with enough peanut butter mixture for a thin layer, spreading carefully so phyllo doesn’t rip. Repeat layers of 6 sheets of phyllo and nut spread 2 more times, ending on a layer of phyllo.
Butter top of baklava, and cut into 16 squares; cut each square into two triangles. Bake baklava 50 to 60 minutes or until baklava is golden brown.
Pour syrup over hot baklava once removed from oven (remove orange peel). Cool baklava completely in pan set on a wire rack.