In honor of National Baklava Day, a celebration of the age-old Middle Eastern dessert, Savoir Flair is reimagining this traditional recipe for the modern day. There is something really wonderful about its layers upon layers of crispy phyllo combined with nuts, sugar, and honey, and this dessert truly is a labor of love, as each tray takes hours to prepare with meticulous attention to detail. However, we prefer to simplify the process by transforming it into tart form. It’s a much easier method when you’re in need of a quick dessert, but still satisfies the baklava craving. This recipe uses a variety of nuts with desiccated coconut and dark brown sugar, which creates an almost caramelized consistency, as well as vanilla bean syrup instead of the traditional honey drizzle. It’s just a little twist on the traditional version that everyone will love.
- ¼ cup pistachios
- ½ cup brazil nuts
- ⅓ cup almonds
- ¼ cup unsweetened desiccated coconut
- 2 tbs flour
- ¼ tsp fleur de sel
- ½ tsp ground cinnamon
- ⅓ cup dark brown sugar
- 85g unsalted melted butter
- 60g unsalted melted butter for brushing
- 8 sheets of defrosted phyllo dough cut into 9inch x 12inch rectangle sheets
- 1 cup granulated sugar
- 1 cup water
- ¼ tsp pure vanilla bean paste
Preheat the oven to 177°C. Combine the nuts, coconut, flour, fleur de sel, cinnamon, and dark brown sugar in a food processor until it comes together into a coarse meal. Put into a bowl and add in 85g of melted butter. Mix well.
Start layering the phyllo sheets in a seven-inch round pan (the sheets will hang over the edge of the pan). Brush each layer with the melted butter as you build your base. Once you have layered all eight sheets, fill the shell with the nut mixture. Fold and roll the ends of the phyllo dough inwards until it forms a rustic loose crust. Bake for 18 to 20 minutes until golden brown and crisp.
Meanwhile, prepare the vanilla syrup by heating the sugar, water, and vanilla bean paste in a saucepan on medium high heat. Let the mixture come to a boil and, once the sugar is fully dissolved, move off the heat and set aside.
Drizzle the vanilla syrup over the baklava tart before serving.