Sweet Onion Baklava
Sweet Onion Baklava
Directions
- Preheat oven to 350 degrees F (175 degrees C)
- Butter the bottoms and sides of a 9x13 inch pan Chop nuts and toss with cinnamon. Set aside.
- Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 Tbsp. of nut mixture on top. Top with two sheets of dough, butter, onions, nuts, layering as you go. The top layer should be about 6-8 sheets deep.
- Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows then make diagonal cuts.
- Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking.
- Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This dessert freezes well.
Ingredients
- 1 tsp. cinnamon, ground
- 1/2 cup honey
- 1 cup Nature's Best Dairy® Butter
- 1 lb. nuts, chopped
- 4 Peak Fresh Produce® Onion(s), Yellow, sliced
- 16 oz. phyllo dough
- 1 tsp. vanilla extract, pure
- 1 cup water
- 1 cup West Creek® Sugar, Granulated