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Peanuty Baklava
1 16oz Package Phyllo Dough
1/2 c Butter
1/3 c Peanut Butter
1 lb Peanuts, finely chopped
1/4 c Butter
2 Tbs + 2 tsp Peanut Butter
1 tsp Vanilla Extract
1 1/3 c Confectioners' Sugar
1-2 Tbs Milk
1. Preheat oven to 325 degrees and spray a 9 x 13 baking dish with nonstick
spray.
2. To make filling, combine 1/2 butter and 1/3 c peanut butter in a medium
bowl. Microwave in thirty-second increments until melted, stirring at each
30-second interval to combine.
3. Unroll one roll of phyllo dough and cut it to fit the pan. Keep the dough
covered with cling wrap and a damp towel as you work to ensure it doesn't
dry out.
4. Begin layering the baklava by placing two sheets of dough in the prepared
pan. Brush the filling mixture on the dough, then sprinkle with chopped
peanuts. Repeat these layers until all the dough (both rolls), filling, and
chopped nuts have been used. Be sure your top layer is brushed with the
peanut butter filling mixture.
5. Slice the baklava into 15-20 pieces, depending on your preferred size.
Bake in preheated oven for 50 minutes, or until the top is crisp and set.
6. While the baklava bakes, prepare the glaze by combining the 1/4 c butter
and 2 Tbs + 2 tsp peanut butter in large bowl. As with the filling, microwave
in thirty-second increments until melted, stirring at each 30-second interval
to combine.
7. Beat in vanilla extract, confectioners' sugar, and 1 Tbs milk. If desired,
add a second tablespoon of milk to reach desired consistency.
8. Drizzle the glaze over the baklava as soon as it is removed from the oven.
Allow to cool completely before storing very loosely covered.
Melissa Craig
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