Butterscotch Baklava
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A sweet pastry filled with a creamy butterscotch filling and topped with a crunchy phyllo crust.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gcold unsalted butter(diced)
- 400 ggranulated sugar
- 150 glight brown sugar
- 2 eggeggs
- 1 gcream of tartar
- 1 gsalt
- 50 gunsalted butter, melted
- 100 gbutterscotch sauce(store-bought or homemade)
- 6 sheetsphyllo dough
- 100 gchopped walnuts(optional)
- 1 gcinnamon
- ½ gground cardamom
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, cold butter, granulated sugar, light brown sugar, eggs, cream of tartar, and salt until the mixture resembles coarse crumbs.
- 3
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch).
- 5
Cut the dough into 6 equal rectangles, about 10 cm x 15 cm (4 x 6 inches).
- 6
In a small bowl, mix together the melted butter, butterscotch sauce, cinnamon, and ground cardamom.
- 7
Spread half of the butterscotch mixture onto each rectangle, leaving a 1 cm border around the edges.
- 8
Top with chopped walnuts, if using.
- 9
Brush the edges of the phyllo sheets with the remaining butterscotch mixture.
- 10
Place the phyllo sheets on top of each rectangle, brushing with the remaining butterscotch mixture as needed.
- 11
Cut the baklava into diamond shapes and bake for 30-35 minutes, or until golden brown.
- 12
Allow the baklava to cool completely before serving.
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