NerdyMarie
Well-Known Member
Jalapeno Baklava – sounds bizarre, doesn’t it? This recipe adds beer and jalapenos to a traditional dessert, coming up with something awesome.
There is almost no burn to this at all. Rather than bringing heat to the table, the jalapenos are there for a fruity, complex flavor. The beer also adds an interesting complexity, and doesn’t jump out at you as being – in fact – beer. Although a total bastardization on tradition, many people who’ve tried this have declared this to be their favorite baklava. Try it!
Jalapeno Beer Baklava
1 package phyllo sheets, thawed (1 lb)
1 lb Finely chopped nuts *
1 cup Butter, melted
1 1/4 cups Beer *
1-3 Jalapeno peppers
1 cup Sugar
1/2 cup Honey
Preheat oven to 350°F (180°C). Generously grease the bottoms and sides of a 9 x 13 inch pan.
Carefully unroll phyllo dough. Use a knife to slice the whole stack in half to make two stacks of 9 x 13″ sheets. Cover with a damp cloth to prevent phyllo from drying out as you work – it’s finicky, fragile stuff!
Lay two sheets of phyllo in bottom of prepared pan. Use a pastry brush to apply a thorough coating of melted butter. Layer with two more sheets. Repeat twice more, for a total of 8 sheets. Sprinkle 1/4 cup (50 ml) of the nuts evenly across the top. Layer with two more sheets, butter, and 1/4 cup (50 ml) nuts. Continue this pattern of two sheets, butter, nuts until you have about 6 sheets left. Layer two sheets, spread with butter, lay down two more sheets, spread with butter, and top with a final two sheets.
Use a sharp serrated knife to cut the baklava into diamond or square shapes, whatever size you’d like them. Be sure not to cut all the way to the bottom – cut to about 1/4 – ½” from the bottom. Bake for 45-55 minutes, until crisp and golden brown. In the meantime, make the sauce.
Finely chop jalapeno peppers. Remove seeds and rib meat if you prefer – leaving them in adds heat. Combine with beer in a small saucepan. Heat over medium until simmering, then turn heat down to low. Simmer for 5-10 minutes to infuse flavor. (5 for less peppery, 10 for more peppery!).
Add sugar to beer and pepper mixture, stir until dissolved. Add in honey, stir well, and simmer on medium-low for another 20 minutes.
When baklava has finished baking, remove from oven and immediately pour the honey beer sauce evenly over the top. Let cool completely before cutting all the way through to the bottom, using the precut lines.
* Use whatever nuts you like. I like roasted peanuts and/or cashews when using beer and jalapenos, but any nuts will work. As for beer, I like using a pale lager for this recipe, such as Corona. Anything too dark would overpower the other, more delicate flavors in this recipe – the honey, nuts, etc.
(C) 2009 Celebration Generation, All Rights Reserved
There is almost no burn to this at all. Rather than bringing heat to the table, the jalapenos are there for a fruity, complex flavor. The beer also adds an interesting complexity, and doesn’t jump out at you as being – in fact – beer. Although a total bastardization on tradition, many people who’ve tried this have declared this to be their favorite baklava. Try it!
Jalapeno Beer Baklava
1 package phyllo sheets, thawed (1 lb)
1 lb Finely chopped nuts *
1 cup Butter, melted
1 1/4 cups Beer *
1-3 Jalapeno peppers
1 cup Sugar
1/2 cup Honey
Preheat oven to 350°F (180°C). Generously grease the bottoms and sides of a 9 x 13 inch pan.
Carefully unroll phyllo dough. Use a knife to slice the whole stack in half to make two stacks of 9 x 13″ sheets. Cover with a damp cloth to prevent phyllo from drying out as you work – it’s finicky, fragile stuff!
Lay two sheets of phyllo in bottom of prepared pan. Use a pastry brush to apply a thorough coating of melted butter. Layer with two more sheets. Repeat twice more, for a total of 8 sheets. Sprinkle 1/4 cup (50 ml) of the nuts evenly across the top. Layer with two more sheets, butter, and 1/4 cup (50 ml) nuts. Continue this pattern of two sheets, butter, nuts until you have about 6 sheets left. Layer two sheets, spread with butter, lay down two more sheets, spread with butter, and top with a final two sheets.
Use a sharp serrated knife to cut the baklava into diamond or square shapes, whatever size you’d like them. Be sure not to cut all the way to the bottom – cut to about 1/4 – ½” from the bottom. Bake for 45-55 minutes, until crisp and golden brown. In the meantime, make the sauce.
Finely chop jalapeno peppers. Remove seeds and rib meat if you prefer – leaving them in adds heat. Combine with beer in a small saucepan. Heat over medium until simmering, then turn heat down to low. Simmer for 5-10 minutes to infuse flavor. (5 for less peppery, 10 for more peppery!).
Add sugar to beer and pepper mixture, stir until dissolved. Add in honey, stir well, and simmer on medium-low for another 20 minutes.
When baklava has finished baking, remove from oven and immediately pour the honey beer sauce evenly over the top. Let cool completely before cutting all the way through to the bottom, using the precut lines.
* Use whatever nuts you like. I like roasted peanuts and/or cashews when using beer and jalapenos, but any nuts will work. As for beer, I like using a pale lager for this recipe, such as Corona. Anything too dark would overpower the other, more delicate flavors in this recipe – the honey, nuts, etc.
(C) 2009 Celebration Generation, All Rights Reserved
