Chipotle-Orange Baklava

Total Time Prep: 1-1/2 hours Bake: 35 min. + standing
Yield 3 dozen
Test Kitchen Approved
Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. —Christine Neary, Portland, Oregon

Ingredients

  • 1 package (16 ounces) shelled walnuts
  • 2/3 cup sugar
  • 3 tablespoons grated orange zest
  • 1 teaspoon baking cocoa
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups butter, melted
  • 1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
  • SYRUP:
  • 1-3/4 cups sugar
  • 3/4 cup orange juice
  • 1/2 cup honey
  • 1/3 cup water
  • 1 to 2 dried chipotle chiles, split lengthwise in half
  • 2 cinnamon sticks (3 inches each)

Directions

  1. Preheat oven to 350°. In a food processor, combine the first 5 ingredients; pulse until walnuts are finely chopped. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan.
  2. Layer 3 sheets of phyllo in prepared pan, brushing each with butter. Cover the remaining phyllo with a damp towel to prevent drying. Sprinkle with 1/3 cup walnut mixture. Repeat layers 11 times. Top with remaining phyllo sheets, brushing each with butter.
  3. Cut into 36 triangles. Bake until golden brown, 35-40 minutes.
  4. Meanwhile, in a large saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.
  5. Strain syrup through a fine mesh strainer; discard chiles and cinnamon sticks. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand several hours or overnight.

Nutrition Facts

1 piece: 258 calories, 16g fat (6g saturated fat), 20mg cholesterol, 110mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 3g protein.

Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. —Christine Neary, Portland, Oregon
Recipe Creator

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