Deconstructed Baklava en Verrine
I loved, loved, loved deconstructing baklava. It was so much fun to eat and nothing short of the original. Nothing short of fabulous.
Baklava was ready in 15 minutes, literally, from start to finish.
I’ve been curious about deconstructed food. So curious I thought I’d try. Now that I did I can’t help but try again. I’m already making plans for taking apart bastilla.
Come back in a few days to see my deconstructed bstilla experiment. I will be au rendez-vous. Will you?
Deconstructed Baklava Recipe
1 large serving
5 phyllo sheets
Cooking spray or melted butter
1/2 cup walnuts
1/2 cup pistachios
1 tablespoon unrefined brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon orange blossom water (optional)
1/4 teaspoon pumpkin pie spice
2 tablespsoons warm honey
Preheat the oven to 400 degrees Fahrenheit. Spray a cookie sheet with cooking spray.
Cut the stack of phyllo sheets into circles the size of your serving glass. Place the circles on the prepared cookie sheet. Spray the top of the phyllo circles with cooking spray or brush them with melted butter. Bake them until golden and crispy, 5 to 10 minutes. Take out of the oven.
Meanwhile, place the walnuts, pistachios, brown sugar, melted butter, orange blossom water (if using) and pumpkin spice in the bowl of a food processor. Pulse a couple of times to mix and chop the ingredients.
Place half of the nut mixture in a glass, top it with half of the crispy phyllo circles, then the rest of the nut mixture and finally the rest of the phyllo.
Pour the warm honey over your stacked baklava. Stick a fork in your baklava. Enjoy!
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foodwanderings — 09/16/2011 @ 12:54 am
Hi Nisrine, I love anything deconstructed and the new twist to the baklava looks fantastic. Ooh looking forward to the bastilla. I love it I feel it is such a luxurious dish.
Champa — 09/16/2011 @ 12:59 am
It indeed is a fast, easy and not too fattening version of baklava that I have ever seen.
raquel erecipe — 09/16/2011 @ 3:08 am
I love this new twist, This looks wonderful.
FishHawk — 09/16/2011 @ 8:48 am
"Dinners & Dreams" has been included in this weeks Sites To See. I hope this helps to attract many new visitors here.
http://asthecrackerheadcrumbles.blogspot.com/2011/09/sites-to-see_16.html
parisbreakfasts — 09/16/2011 @ 9:04 am
So easy!
I LOVE verrines.
merci carolg
lacaffettierarosa — 09/16/2011 @ 10:31 am
This looks really clever. I can see this having all the baklava flavour, without taking more than a few minutes -whenever I make the real thing, I can never wait for it to be ready!
La Table De Nana — 09/16/2011 @ 12:36 pm
What a great idea..My girls love this dessert..They would be pleased to have their own ind. verrine..magazine worthy:)
Dzoli — 09/16/2011 @ 8:57 pm
What a great idea>You seem to have a lot of these;) I wouldn't mind.I love baklava and all ingredientsa seem to be still in your dish.Looks great too;l)
kellypea — 09/16/2011 @ 10:27 pm
Oh, my. What a great idea! I've always wanted to make baklava and even though I'm reasonably comfortable working with fillo, I've been too chicken to try it. This recipe makes it seem so much easier.
Anonymous — 09/17/2011 @ 11:06 am
wow, this is amazing nisrine!!!!!!!!
I love it!!!!!!
Rosanna (cosas con encanto)
Bryan — 09/17/2011 @ 4:22 pm
How awesome is that!?! That has to be one of the best looking desserts ever that is GREAT!
Nisrine — 09/17/2011 @ 5:04 pm
Thanks, Bryan!
Reeni — 09/19/2011 @ 12:44 am
This is so elegant Nisrine! You're deconstructing things I would of never thought to do.
themustardseed — 10/02/2011 @ 6:28 pm
First time on your blog and I love your creativity! This is such a wonderful idea! Lovely photographs too. I have always found it so tedious to assemble the baklava but this is a true winner!! Thanks for sharing!