This baklava is a signature item at the University of Connecticut, and it was the result of a recipe contest between campus chefs. Crunchy, chocolaty crumbles of Heath Bar are the secret to this over-the-top baklava, which is especially popular for catered events.
YIELD: 70 triangles
4 oz. pecans
8 oz. walnuts (pieces or halves)
¼ cup + 2 tsps. granulated sugar
1 tsp. cinnamon
For phyllo dough:
24 phyllo dough sheets
10 oz. unsalted butter, melted
2 cups water
3 Tbsps. honey
2 Tbsps. lemon juice
3 ½ Tbsps. cinnamon
7 oz. granulated sugar
- For filling: Mix pecans, walnuts, sugar and cinnamon in food processor; blend to small rough chop. Set aside.
- Unfold phyllo dough from package; cover with dry cloth and then damp cloth to keep dough from drying out and crumbling. Set aside until needed.
- Brush bottom of pan with melted butter.
- Lay 6 sheets of phyllo dough in 18”x12” pan (1” deep) pan, brushing each layer with melted butter. Spread about 1 ½ cups of filling over phyllo, repeat 3 more times.
- Trim edges to fit pan and cut 5”x7” squares, then cut diagonally to make triangles.
- Bake in 345°F oven for 45 to 50 minutes, cool on wire rack, then re-cut.
Photo and recipe: Robert Landolphi, University of Connecticut