Dulce de Leche Baklava
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A sweet and crunchy pastry filled with gooey dulce de leche and topped with a sprinkle of cinnamon.
Ella x
Ingredients
- 250 gall-purpose flour(for pastry dough)
- 150 gcold unsalted butter(for pastry dough)
- 200 ggranulated sugar(for dulce de leche)
- 100 mlheavy cream(for dulce de leche)
- 2 eggeggs
- 1 gbaking soda(for pastry dough)
- 1 gground cinnamon(for topping)
- 100 gchopped walnuts(for topping)
- ½ gsalt(for pastry dough)
- 20 gunsalted butter, melted(for brushing pastry)
- 250 gdulce de leche(store-bought or homemade)
- 8 sheetphyllo dough sheets
Detail level
Instructions
- 1
Preheat oven to 180°C. Prepare pastry dough by mixing flour, butter, sugar, baking soda, and salt in a bowl until crumbly.
Tip: Use cold ingredients for flakier pastry.
- 2
Roll out phyllo dough sheets and cut into 4 equal pieces. Layer phyllo sheets with melted butter in between.
Tip: Don't overbutter phyllo, or it will be too greasy.
- 3
Spread a layer of dulce de leche on each phyllo piece, leaving a 1-inch border around the edges.
Tip: Use a spatula to spread evenly.
- 4
Top each phyllo piece with chopped walnuts and a sprinkle of cinnamon.
Tip: Adjust the amount of cinnamon to your liking.
- 5
Layer the remaining phyllo sheets with dulce de leche and walnuts, finishing with a layer of phyllo on top.
Tip: Make sure to seal the edges of the baklava.
- 6
Brush the top layer of phyllo with melted butter and cut into diamond shapes.
Tip: Use a sharp knife for clean cuts.
- 7
Bake for 20-25 minutes, or until the pastry is golden brown and the dulce de leche is caramelized.
Tip: Don't open the oven door during baking.
- 8
Remove from oven and let cool for 10 minutes before serving.
Tip: Slice into diamond shapes before serving.
- 9
Serve warm or at room temperature, dust with powdered sugar if desired.
Tip: Store leftovers in an airtight container.
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