This recipe puts a twist on a traditional Greek dessert treat with the addition of crunchy peanut butter and grape jelly.
- 1 package Athens Phyllo® Dough (9” x 14”), thawed
- 1-1/2 cups crunchy peanut butter
- 1 package (8 ounce) cream cheese, softened
- 2 cups peanuts, honey roasted, crushed
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 cup butter, melted
- 1 jar (12 ounces) grape jelly
- 1/4 cup water
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a medium mixing bowl, combine peanut butter, cream cheese, peanuts, brown sugar and cinnamon. Mix thoroughly.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Butter a 9”x13” pan. Place one sheet of phyllo in the bottom of the pan and lightly brush the surface with melted butter. Layer and repeat with 9 more sheets of phyllo. Spread ½ of the peanut mixture on top of the phyllo. Layer 10 more sheets of phyllo on top of peanut mixture. Spread remaining peanut mixture in the pan. Layer with remaining phyllo, about 20 sheets. Butter the top layer. With a very sharp knife, cut layers into thirds, lengthwise. Then make a cut from one corner to the next and cut parallel diagonal lines 1” apart to make diamond-shaped pieces. Bake for 45-55 minutes or until the phyllo is golden brown.
While baklava is baking, combine jelly and water in small saucepan over medium low heat. Whisk until mixture is smooth. Remove baklava from oven and cool slightly, about 5 minutes. Pour hot jelly evenly over the baklava. Allow to set for 4 hours to overnight.
TIP: Use a 7”x11” pan for a thicker baklava.
MAKE AHEAD: Baklava can be made ahead, cooled, wrapped in plastic and frozen for up to 2 months. To serve, thaw and garnish as desired.
Serving size: 1 piece (59 g), Amount per serving: Calories 250, Total Fat – 15g, Saturated fat – 6g, Trans Fat – 0g, Cholesterol – 20mg, Sodium – 150 mg, Dietary Fiber – 1g, Total Carbohydrate – 24g, Sugars – 10g, Protein – 6g, Vitamin D –0%, Calcium 2%, Iron 6%, Potassium – 0%