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 en Verrine 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!
