Fruit ‘n’ Nut Baklava
Prep Time
Makes
Cooking Mode
1 pkg Nut & Seed Trail Mix
2 cups Dried and Sweetened Five Fruit Medley
½ cup sugar
1 tsp cinnamon
1 pkg phyllo pastry sheets, thawed
1 cup unsalted butter, melted
1 jar honey
1 pkg Nut & Seed Trail Mix
2 cups Dried and Sweetened Five Fruit Medley
½ cup sugar
1 tsp cinnamon
1 pkg phyllo pastry sheets, thawed
1 cup unsalted butter, melted
1 jar honey
Directions
1Preheat 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.
2Combine trail mix, dried fruits, sugar and cinnamon in a food processor. Finely chop, set aside.
3Gently lay a piece of phyllo pastry in pan and brush with melted butter.
4Sprinkle 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.
5Top 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.
6In 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.
Tips
1
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!
Disclaimer
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Personal Note
Personal Note
