Hi Guys! Today we have Brie Filled Baklava for you! Every now and then, while my boyfriend and I are out getting a bite to eat he tastes something that tugs at his heart strings and he says to me with such deep passion, “BLOG-WORTHY”, which always makes me giggle. This happened a few months ago when we were out getting some pizza. We ordered these spinach and cheese stuffed “pinwheels” my boyfriend got this crazed look in eyes and a couple of days later, after I did a couple tests in the kitchen, there were Pizza Wheels
Today’s recipe is the result of another Jordan “BLOG-WORTHY” freak out! As a lover of baklava, he has to have a piece every time we run across some, and this time was no different. Except this time when he took a bite he was unexpectedly, but very pleasantly surprised to find a nice layer of rich and creamy cheese in the center! Neither of us have ever seen this before but it makes total sense! How could creamy cheese not go well with flaky, crispy crust, sweet honey, and toasty nuts?! I’m not quite sure it was brie that the restaurant was using, but it seemed to make the most sense to me so that’s what we’re using today for our own baklava!
Just a bit of layering, brushing and sprinkling involved in this recipe. So easy and they’re so delicious! So go make them and share them, because everyone deserves a little Brie Filled Baklava in their lives. ;) xx, Jenny
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Brie Filled Baklava
INGREDIENTS
- 1 cup chopped pistachios plus more for garnish
- ½ cup chopped walnuts
- ½ cup chopped pecans
- ½ teaspoon ground cinnamon
- 15 sheets phyllo dough, thawed and cut in half
- 1 ½ cups (3 sticks) unsalted butter, melted
- 7 ounces double cream brie, rind removed and softened
- 1 cup superfine sugar granulated is fine
- ⅔ cup honey
INSTRUCTIONS
- Preheat oven to 350˚F. Line a 9”x13”, rimmed sheet pan with parchment and set aside.
- In a mixing bowl, combine nuts and cinnamon and toss together. Set aside.
- Brush butter onto parchment and layer 10 sheets of phyllo dough into the pan, brushing butter between each layer.
- Sprinkle half the nut mixture over the phyllo and repeat step one with 5 more sheets of phyllo.
- Dot the entire surface with pieces of brie and continue to layer 5 more sheets of phyllo and butter.
- Sprinkle remaining nut mixture over the phyllo and finish by layering the remaining 10 sheets of phyllo and butter. Cut 1 inch strips into baklava, in a diagonal pattern each way, creating diamond shaped pieces.
- Bake for about 1 hour or until golden brown.
- While the baklava bakes, combine sugar and honey in a small saucepan and bring to a boil until sugar dissolves. Remove from heat and allow to cool.
- Remove baklava from oven and pour sugar mixture over pan. Allow mixture to soak in and sit for about 1 hour. Top with finely chopped pistachios and serve.
NOTES
- *Makes 1 (9”x13”) pan
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I just love baklava. I learned the recipe from a Turkish friend. I also make the dough from scratch. I also liked your recipe.
First…wow, this looks amazing. Second, I know this post is from a while back, but I am wondering what you think about substituting apricot preserves for the sugar. Is the sugar necessary for a texture issue? Would the preserves just interfere too much?
hm, I’ve never thought of using a preserve! I think that should work though :)
Any tips for how to store this wonderfulness?
I would cover the pan/baking dish tightly with plastic wrap (or place them in another air tight container). Then you can just refresh them in the oven/toaster oven for for 5-10 minutes :)
I actually gasped when I read the recipe title. Has there ever been anything more perfect? Must make immediately.
Brie in bakalava is such a great idea!
OH WOW! Smart pairing here, ladies! I haven’t made baklava since home-school Middle-Eastern studies with my mom in like 4th grade, but I remember it being a lot of fun. Now I just need a party to bring this to… (because it makes a lot!)…. or maybe I will just eat it all myself! YUM!
This recipe is so good! I had no idea making baklava was so easy… I used mostly pine nuts since I had a huge bag of it in my freezer and walnuts. Also added some rose water to the syrup after taking it off the heat to make it a little more authentic. The cheese totally elevated an already awesome dessert! When I make this again (and I will) I’ll probably double the layers of phyllo dough on the bottom layer though.
Wow.. this is incredible! You make it look so easy…. really want to have a go myself! x
This is pure genius. What an amazing party app idea!! I’m pretty intimidated by phyllo, but if you say it’s easy, I’m willing to try!
Ok, realllly not nice that we can only look at that final photo and not have a taste! Thank you for sharing!!!!