Make it Fabulous with Phyllo Recipe Contest Entry
- 27 sheets Athens Phyllo Dough (9″x14″), thawed
- 3 cups salted canned cocktail peanuts, chopped
- 1 cup unsweetened coconut flakes
- ½ cup light brown sugar
- ½ teaspoon ground Saigon cinnamon
- ½ teaspoon Chinese star anise powder
- 1 ½ cups butter, melted
- 2 cups water
- 1 fresh lemon grass stalk, roots and upper third removed, bruised
- 1 inch gingerroot, grated
- Zest from 1 large lime
- ½ cup honey
- 2 cups light brown sugar
Thaw two rolls of phyllo dough, following thawing instructions on package. Preheat oven to 375°F.
In a small bowl mix peanuts, coconut, sugar, and spices and set aside.
Unroll and cover the sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place 1 sheet of phyllo in a 9″x 13″ pan. Brush the dough with melted butter. Repeat until you have 10 sheets in the pan.
Sprinkle one-half of the nut mixture on top. Cover with 5 more phyllo sheets that have been layered with butter. Cover the phyllo with the remaining nut mixture. Cover nut mixture with remaining 12 buttered phyllo sheets. Brush the top sheet with butter.
Tuck or trim the edges neatly. Score the phyllo into 2-3 inch squares. Bake in preheated 375°F oven for 30–35 minutes or until the top layer is light brown.
To make Syrup:
In a 2 ½ qt. pan combine water, lemon grass, ginger and lime zest. Simmer, covered for 30 minutes. Strain. Add honey and brown sugar and simmer, uncovered for another 10 minutes or until syrup is thick.
Remove the pan from the oven and immediately pour hot syrup over the baklava.
Let cool 4 hours or overnight until syrup is absorbed. Slice completely through the layers and serve.
Serving size: 1 piece (140g), Amount per serving: Calories 580, Total Fat – 36g, Saturated fat – 16g, Trans Fat – 0g, Cholesterol – 55mg, Sodium – 90 mg, Dietary Fiber – 3g, Total Carbohydrate –57g Total Sugars – 43g, Protein –9g, Vitamin D – 0%, Calcium 2%, Iron 6%, Potassium 4%