Brie Filled Baklava
User Reviews
5
Brie Filled Baklava
Description
This baklava starts with a nut mixture of chopped pistachios, walnuts, pecans, and ground cinnamon. Parchment-lined baking dish layers alternating sheets of butter-brushed phyllo dough, half the nut mixture, more phyllo, dollops of softened, rind-removed double cream brie, additional phyllo, remaining nuts, and final layers of phyllo sheets. The entire assembly is cut into diamond-shaped pieces before baking.
Baking at 350°F for about an hour results in a crisp, golden pastry. While baking, sugar and honey are combined and boiled until dissolved, then cooled. After removing the baklava from the oven, the syrup is poured over to soak into the layers, imparting sweetness and moisture. The finished dessert features the crisp texture of baked phyllo and nuts complemented by creamy brie and sticky honey syrup, combining savory and sweet profiles.
This yield fits a 9”x13” pan, suitable for sharing at gatherings or special occasions.
Ingredients
- 1 cup pistachio chopped plus more for garnish
- ½ cup walnuts chopped
- ½ cup pecans chopped
- ½ teaspoon ground cinnamon
- 15 heets phyllo dough thawed and cut in half
- 1 ½ cups butter unsalted, melted, 3 sticks
- 7 ounces brie double cream, rind removed and softened
- 1 cup superfine sugar granulated is fine
- ⅔ cup honey
Instructions
- Preheat oven to 350˚F. Line a 9”x13”, rimmed sheet pan with parchment and set aside.
- In a mixing bowl, combine nuts and cinnamon and toss together. Set aside.
- Brush butter onto parchment and layer 10 sheets of phyllo dough into the pan, brushing butter between each layer.
- Sprinkle half the nut mixture over the phyllo and repeat step one with 5 more sheets of phyllo.
- Dot the entire surface with pieces of brie and continue to layer 5 more sheets of phyllo and butter.
- Sprinkle remaining nut mixture over the phyllo and finish by layering the remaining 10 sheets of phyllo and butter. Cut 1 inch strips into baklava, in a diagonal pattern each way, creating diamond shaped pieces.
- Bake for about 1 hour or until golden brown.
- While the baklava bakes, combine sugar and honey in a small saucepan and bring to a boil until sugar dissolves. Remove from heat and allow to cool.
- Remove baklava from oven and pour sugar mixture over pan. Allow mixture to soak in and sit for about 1 hour. Top with finely chopped pistachios and serve.
Notes
- This recipe produces one 9”x13” pan of baklava, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 84mg | 4% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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