- Prep Time
- 20 mins
- Cooking Time
- 4 h
- Total Time
- 4 h
- 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
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Nutrition Facts
- Nutrition Description:
- Per serving (1 piece)
- Calories:
- 320
- Fat:
- 15 g
- Carbs:
- 44 g
- Protein:
- 4 g
