Baklava with a twist

Cakes had become a little too mainstream by now and I was craving for a dessert that was rich ! And trust me , nothing ever gets richer than the baklava. Butter , sugar , honey , dry fruits – you name it all and you’ve got it in this amazing dessert. Preparing this might be a time consuming affair but it’s all worth the effort at the end of the day. My take on the classic baklava – adding a dash of coffee and hazelnuts to give it that modern twist.

INGREDIENTS

Almonds – ¼ pound chopped
Walnuts – ¼ pound chopped
Pistachios – ½ pound chopped
Phyllo Sheets – 1 pack (16oz)
Granulated Sugar – 1cup
Water – 3/4cup
Honey – ½ cup
Cinnamon – ½ tsp
Rosewater – 4tbsp
Vanilla extract – 1tsp
Brewed coffee – ¼ cup
Hazelnut extract – 2tsp

PREPARATION

1. Pre-heat oven to 350F and grease a 13x9 baking pan with butter. 

2. Combine the nuts and cinnamon. Add a tiny pinch of salt. Unroll the phyllo sheet and cover with a damp tissue to prevent dryness.

3. Place 3 sheets of phyllo on the bottom of the baking tray ,spread melted butter on the sheets, sprinkle a small fistful of the nut mixture on top of this. Repeat until you run out of the nut mixture. Place 5 sheets of phyllo as the topmost layer. 

4. Use a knife to cut into the sheets into diamonds. Bake in oven for 45-50 minutes until golden. 

5. To prepare the syrup , combine the water and sugar in a saucepan and bring to a boil. Add the rose water , the brewed coffee, vanilla and hazelnut extract. Continue to boil till the syrup reaches a thick , flowy consistency.

6. Remove the baklava once baked and immediately pour the syrup all around evenly. The syrup will sizzle when poured on top of the baklava. Cool completely before serving.