Salt Caramel Baklava Recipe

Directions

1. 1

   Prepare the Phyllo

   Preheat your oven to 350°F (175°C). Thaw the phyllo dough in the refrigerator overnight if frozen. Once thawed, carefully unroll the phyllo and keep it covered with a damp cloth to prevent drying out.

2. 2

   Make the Nut Filling

   In a food processor, combine the walnuts and pistachios. Pulse until coarsely chopped. Transfer to a bowl and mix in the ground cinnamon and 1 tsp of fleur de sel. Set aside.

3. 3

   Prepare the Caramel Sauce

   In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves. Stop stirring and allow it to boil until it turns a deep amber color, about 10 minutes. Remove from heat and carefully whisk in the heavy cream, vanilla extract, and 1 tsp of fleur de sel. Set aside to cool.

4. 4

   Assemble the Baklava

   Melt the unsalted butter in a small saucepan. Brush a 9x13 inch baking dish with some melted butter. Layer 6 sheets of phyllo dough in the dish, brushing each sheet with melted butter. Spread a thin layer of the nut filling on top. Repeat this process, layering 4 sheets of phyllo, then nuts until all ingredients are used, ending with 6 layers of phyllo on top, brushing each layer with butter.

5. 5

   Bake the Baklava

   Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for 45-50 minutes or until golden brown and crisp.

6. 6

   Drizzle with Caramel

   Once the baklava is baked, remove it from the oven and immediately pour the cooled caramel sauce over the top, making sure to cover all pieces. Allow to cool completely before serving.