Baklava Bark
These crispy, not-too-sweet treats are made with just 4 layers of phyllo dough, cinnamon-honey syrup, and pistachios. They taste just like baklava, but they’re lighter and much quicker to make.
Servings: 40 (3-inch) triangles
Ingredients
- 1/4 cup shelled, roasted pistachios (40g)
- 2 tablespoons sugar
- 1/4 cup unsalted butter (56 g)
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 whole cloves (optional)
- 4 13 x 18-inch phyllo dough sheets, defrosted according to package instructions
Instructions
- Get ready. Preheat the oven to 350°F. Line a half baking sheet (13 x 18-inch) with parchment paper, cutting it to fit exactly into the bottom of the pan. Set aside.
- Make the pistachio dust. Place the nuts and sugar in a food processor and pulse until the nuts are very finely chopped. Alternatively, crush them in a mortar and pestle or chop the nuts and mix them with the sugar. Set aside.
- Melt the honey-butter mixture. Put the butter, honey, cinnamon, salt, and cloves in a small microwave-safe measuring cup or a saucepan. Microwave on high for 1 minute or cook over low heat until the butter has melted, 5 minutes.
- Add honey-butter to the phyllo. Place a sheet of the phyllo dough on the baking sheet. Cover the other sheets of dough with a towel to prevent them from drying out. Drizzle about a third (2 tablespoons) of the butter-honey mixture over the phyllo sheet with a pastry brush. Dab and brush until the dough is evenly covered.
- Add the pistachio dust. Sprinkle a third (about 2 tablespoons) of the pistachio mixture evenly over the dough. Place another layer of phyllo dough on top and press down to adhere the layers together.Repeat the same process with two more layers of phyllo, butter mixture, and nut mixture. End with a final sheet of phyllo.
- Bake the baklava bark. Place a sheet of parchment on top of the phyllo and nest a second baking sheet on top of the pastry, as though stacking them, to weigh it down. Transfer to the oven and bake until the dough is light golden, about 12 minutes. Remove the baking sheet and parchment on top, rotate the baking sheet, and continue to bake the phyllo stack until deep golden brown, about 4 more minutes. Watch carefully to make sure the phyllo doesn’t burn.
- Cool and cut. Use a large spatula to transfer/pull the phyllo stack and the bottom parchment onto a large cutting board. With the long end facing you, cut the stack into five (3-inch) strips. Cut each strip into 8 triangles. Let cool for 15 minutes, the triangles will crisp up as they cool. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the honey used in this recipe.
- Storage: Baklava bark will keep for up to 3 days in an airtight container. If you have any food-safe desiccant packets (the kind that come in packages of nori or vitamins), add a couple to the storage container to chase away moisture. In a humid environment the crisps may lose some of their crispness. To re-crisp them, arrange them in an even layer on a parchment lined baking sheet and bake in a 325ºF oven for 5 minutes. Watch them carefully to make sure they don’t burn.
Nutrition
Calories: 106.3kcal | Carbohydrates: 17g | Protein: 2.2g | Fat: 3.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.4g | Trans Fat: 0.05g | Cholesterol: 3.1mg | Sodium: 151.5mg | Potassium: 30.2mg | Fiber: 0.6g | Sugar: 2g | Vitamin A: 38.7IU | Vitamin C: 0.1mg | Calcium: 4.7mg | Iron: 0.9mg
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