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Level
very easy
Prep Time
20 min
Cooking Time
240 min
Total Time
240 min
Makes
40 baklava

Ingredients

1 pkg
Nut & Seed Trail Mix
150 g
2 cups
Dried and Sweetened Five Fruit Medley
500 mL
1/2 cup
sugar
125 mL
1 tsp
cinnamon
5 mL
1 pkg
phyllo pastry sheets, thawed
454 g
1 cup
unsalted butter, melted
250 mL
1 jar
honey
500 g

Directions

Step 1
Preheat oven to 350°F (180°C). Lightly grease a 9 x 13-inch (3 L) baking dish or pan. Cut phyllo sheets in half to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
Step 2
Combine trail mix, dried fruits, sugar and cinnamon in a food processor. Finely chop, set aside.
Step 3
Gently lay a piece of phyllo pastry in pan and brush with melted butter.
Step 4
Sprinkle a thin layer of nut and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this step of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry, until all the nut mixture is used.
Step 5
Top with the final 8 individually buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30 to 35 min.
Step 6
In small saucepan, combine honey and 3/4 cup (175 mL) water. Bring to a boil, reduce heat and simmer gently for 7 min. or until slightly thickened. Let cool. Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some more finely chopped nuts, if desired.

Tip

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 know!

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Nutrition Facts

Nutrition Description:
Per serving (1 piece)
Calories:
320
Fat:
15
Saturated Fat:
0
Carbs:
44
Fibre:
0
Sugar:
0
Cholesterol:
0 mg
Protein:
4
Sodium:
0 mg
Potassium:
0