This famous dessert is surprisingly easy to make and even easier to eat! The addition of butter olive oil and honey ginger balsamic give it a delectable twist and just a touch of spice.
Baklava with Butter Olive Oil and Honey Ginger Balsamic
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In a heavy-bottom pot add the water, sugar, cinnamon sticks and Honey Ginger White Balsamic.
Turn the burner to high and bring to a boil, then turn it down and simmer for 5 minutes.
Turn the burner off, but don’t remove the cinnamon sticks.
Preheat the oven to 350F. Add the ground cinnamon to the walnuts and mix until combined.
Brush the bottom of a baking pan with Butter Olive Oil. Layer 2 sheets of phyllo on the bottom of your well-oiled baking pan. Drizzle the phyllo with more oil, then place 2 more sheets on top. Repeat this process until you have 8 layers of phyllo sheets (16 sheets in total).
Spread the walnut mixture in an even layer on top. Add 2 more sheets of phyllo followed by more oil. Repeat the phyllo sheets and oil three more times to use up the remaining sheets.
Use a knife to score the top to make triangles. We recommend making 9 rectangles, then cutting each diagonally to form 18 triangular pieces.
Drizzle the top with more butter olive oil & place into the oven. Bake for 30-35 minutes until golden brown, rotating the pan halfway through.
While it is baking, strain the syrup to remove cinnamon sticks. Once the baklava comes out, pour the syrup over the baklava and let it rest for 4-5 hours or overnight in the fridge.