Salted Caramel Peanut Baklava
Syrup:
600 grams granulated sugar
400 grams water
1 1/2 tsp kosher salt
1/2 tsp vanilla
In a heavy medium saucepan combine sugar with 150 grams water. Bring to a boil over high heat and cook until bubbles subside and syrup is amber in color. Remove from heat.
Bring remaining 250 grams water to a boil, and carefully pour into the hot caramel. It will sputter and bubble violently. Stir to combine, and add salt. Allow to cool completely to room temperature. Add vanilla to cooled syrup.
Baklava:
1/2 package filo dough
400 grams chopped honey roasted peanuts
2 sticks melted unsalted butter
8oz semi sweet chocolate, melted.
Assemble baklava:
A word about working with filo dough. Filo dough dries out very quickly, so you must keep completely covered the entire time.
Thaw filo in refrigerator overnight. Then bring to room temperature. Open packaging and unroll filo on a clean DRY surface ( moisture is the enemy!). Cover unrolled filo with a clean dry kitchen towel, and the cover again with a clean damp kitchen towel that has been wrung out.
When working with filo, fold back both layers of towels together, remove a single sheet, and then recover immediately to prevent drying out. If dough tears, it’s not a big deal, just piece sheet together in pan.
Pre heat oven to 350° F.
In a 9x13 pan, paint bottom and sides with melted butter. Working one sheet at a time, place a sheet of filo evenly in the pan and paint with melted butter. Repeat until you have built 7 layers.
Spread chopped nuts evenly over the layered filo, then repeat layering and buttering until you have seven layers on top. Pour remaining butter over baklava.
With a very sharp knife, cut baklava into 36 pieces, using an up and down sawing motion and making certain to cut all the way through the bottom layer.
Bake 40 minutes @ 350°F, remove from oven and pour cool syrup over hot baklava, cool, drizzle with melted chocolate, serve @room temp.
No comments:
Post a Comment