Salted Caramel Baklava
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Salted Caramel Baklava is a sweet pastry dessert combining crispy phyllo dough, chopped pistachios, butter and warming cinnamon, all bound together with rich caramel sauce and a pinch of salt for balance. Ready to serve in just one hour from start to finish, with twenty minutes of preparation and forty minutes of baking time, this indulgent treat suits anyone with a taste for sophisticated, layered flavours and a desire to impress at the table.
Ella x
Ingredients
- 300 gphyllo dough
- 100 gbutter
- 150 gpistachios(chopped)
- 200 gsugar(for caramel filling)
- 400 mlcaramel sauce(store-bought or homemade)
- 5 gsalt(for caramel filling)
- 100 mlwater(for caramel filling)
- 50 mlunsalted milk(for caramel filling)
- 2 eggeggs(for caramel filling)
- 1 mlvanilla extract(optional)
- 2 gcinnamon(for caramel filling)
- 100 gall-purpose flour(for phyllo dough)
- 50 gyogurt(for phyllo dough)
- 50 gbutter for brushing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a parchment paper to prevent the baklava from sticking to the baking sheet.
- 2
In a large mixing bowl, combine the flour, yogurt, and melted butter. Mix until a dough forms.
Tip: Make sure the dough is smooth and pliable.
- 3
Roll out the dough to a thickness of about 1/8 inch (3mm). Cut into 8 equal squares.
Tip: Use a ruler or a pastry cutter to get straight edges.
- 4
In a separate bowl, mix together the pistachios, sugar, and cinnamon.
Tip: You can adjust the amount of cinnamon to your taste.
- 5
To make the caramel filling, combine the water, milk, and eggs in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Tip: Don't let the mixture boil too long, or it will curdle.
- 6
Add the caramel sauce, salt, and vanilla extract (if using) to the saucepan. Stir until well combined.
Tip: Make sure the caramel is smooth and creamy.
- 7
To assemble the baklava, place a square of phyllo dough on a flat surface. Brush with butter and sprinkle with a quarter of the pistachio mixture.
Tip: Make sure the phyllo is evenly coated with butter and the pistachio mixture is spread out evenly.
- 8
Repeat the layers two more times, finishing with a layer of phyllo dough on top.
Tip: Make sure the top layer of phyllo is evenly coated with butter.
- 9
Bake the baklava for 25-30 minutes, or until golden brown.
Tip: Keep an eye on the baklava after 20 minutes, as it can burn quickly.
- 10
Remove from the oven and let cool for 10 minutes before serving.
Tip: Let the baklava cool completely before cutting into it.
- 11
Cut the baklava into diamond-shaped pieces and serve.
Tip: You can dust with powdered sugar before serving if desired.
Recipe Variations
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