Description
Baklava Bark is a delightful twist on traditional baklava, featuring layers of crisp phyllo dough brushed with a honey-butter mixture and topped with finely chopped pistachios spiced with cinnamon and cloves. This easy-to-make dessert bark offers a perfect balance of sweet, nutty, and fragrant flavors, baked to a golden, crispy finish, and served in convenient triangle-shaped pieces.
Ingredients
Nut Mixture
- 1/4 cup shelled, roasted pistachios (40g)
- 2 tablespoons sugar
Honey Butter Mixture
- 1/4 cup unsalted butter (56g)
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 whole cloves (optional)
Phyllo Dough
- 4 sheets phyllo dough (13 x 18-inch), defrosted according to package instructions
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a half baking sheet (13 x 18-inch) with parchment paper, trimming it to fit the pan snugly. Set this aside to use for layering the phyllo dough.
- Make the Pistachio Dust: Place the roasted pistachios and sugar into a food processor. Pulse until the nuts are finely chopped into a dust-like texture. Alternatively, crush the pistachios using a mortar and pestle or finely chop and mix with sugar. Set aside the nut mixture.
- Melt Honey-Butter Mixture: In a small microwave-safe container or saucepan, combine the butter, honey, ground cinnamon, sea salt, and optional cloves. Microwave on high for about 1 minute or heat over low on the stove for approximately 5 minutes until butter is fully melted and combined with the honey and spices.
- Layer Phyllo and Spread Mixtures: Place one sheet of phyllo dough on the prepared baking sheet. Cover remaining sheets with a towel to keep them from drying out. Using a pastry brush, drizzle and brush about a third of the honey-butter mixture (around 2 tablespoons) evenly over the phyllo sheet. Then sprinkle about a third of the pistachio sugar mixture (approximately 2 tablespoons) evenly over the coated dough.
- Repeat Layering: Add another sheet of phyllo dough, pressing gently to adhere. Repeat spreading the honey-butter mixture and pistachio dust two more times, ending with a final sheet of phyllo dough on top without any toppings.
- Weight and Bake: Place another sheet of parchment paper on top of the phyllo stack. Nest a second baking sheet on top to weigh down the layers. Bake in the preheated oven until the phyllo is light golden, about 12 minutes. Remove the top baking sheet and parchment, rotate the pan, then bake for an additional 4 minutes or until the phyllo turns a deep golden brown. Watch carefully to prevent burning.
- Cool and Cut: Transfer the baked phyllo stack with the parchment paper onto a large cutting board using a spatula. Cut the stack lengthwise into five 3-inch strips, then cut each strip diagonally to form 8 triangle-shaped pieces per strip. Allow the baklava bark to cool for 15 minutes so it crisps up before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Be sure to keep the unused phyllo sheets covered with a damp towel while working to prevent them from drying out.
- Adjust the amount of honey or sugar to your preference for sweetness.
- Cloves are optional but add a lovely warm flavor; you can omit if you prefer.
- Use a sharp knife to cut the baklava to prevent tearing the delicate phyllo layers.
- Phyllo dough can burn easily, so watch carefully during the last few minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
