 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 3 |
|
This is a fantastic dessert square for any occasion!! Don't panic if the phyllo tears: while it's quite fragile, it's also forgiving. Just patch it back together when layering the sheets. No one will ever know!! Ingredients:
1 (150 g) package nut & seed trail mix |
2 cups dried fruit (dried and sweetened five fruit medley) |
1/2 cup sugar |
1 teaspoon cinnamon |
1 (454 g) package phyllo pastry sheets, thawed |
1 cup unsalted butter, melted |
1 (500 g) jar honey, liquid |
3/4 cup water |
Directions:
1. Preheat oven to 350°F Light grease a 9x13 baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
2. Combine trail mix, dried fruits, sugar,and cinnamon in a food processor. Finely chop. Set aside.
3. Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo. Brushing each sheet with melted butter.
4. Sprinkle a thin layer of nuts and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry until all the nut mixture is used.
5. Top with the final 8 individual buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30-35 minutes.
6. In a small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 minutes or until slightly thickened. Let cool.
7. Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some finely chopped nuts, if desired.
|
|