Baklava Inspired Sundaes Recipes

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BAKLAVA

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h15m

Yield 16 servings

Number Of Ingredients 7



Baklava image

Steps:

  • Remove the thawed phyllo from the fridge 1 hour before using. When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.
  • Preheat the oven to 350 degrees F. Melt 1/2 stick (4 tablespoons) of the butter in a small saucepan.
  • Toss together the chopped pecans and cinnamon in a bowl. Set aside.
  • Thoroughly butter a rectangular baking pan with the melted butter. Make sure the sheets of phyllo will generally fit in the pan. (If they're a little bigger, that's okay; if they're much bigger, just trim them with a sharp knife.)
  • Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Flip the sheets over and set them in the pan buttered-side down. Press them lightly into the pan. Repeat this twice more, so that you have 6 sheets of phyllo in the pan, 3 of the sheets buttered.
  • Sprinkle on enough pecans to make a single layer. Butter 2 sheets of phyllo and place them on top of the pecans buttered-sides down. Add more pecans, then 2 more buttered phyllo sheets. Repeat this a couple more times, or until you're out of pecans. Top with 4 more buttered phyllo sheets, buttered-sides down. Butter the top of the final sheet.
  • Cut a diagonal diamond pattern in the baklava using a very sharp knife. Bake until very golden brown, about 45 minutes.
  • While the baklava is baking, combine the honey, sugar, vanilla, 1/2 cup water and the remaining 1 stick butter in a saucepan. Bring the mixture to a boil, then reduce the heat to low.
  • When you remove the baklava from the oven, drizzle half of the honey mixture evenly all over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. You'll likely have some of the honey mixture leftover, which you can drink with a straw. Just kidding.
  • Allow the baklava to cool, uncovered, for several hours. Once cool and sticky and divine, carefully remove from the pan and serve with coffee (or give as gifts!).

1 package frozen phyllo dough, thawed in the fridge (see Cook's Note)
1 1/2 sticks (12 tablespoons) butter
4 cups chopped pecans
1 teaspoon cinnamon
2 cups honey
1/2 cup sugar
1 tablespoon vanilla extract

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