Want to make a big impression on New Year’s Eve? Then make this Big D Baklava – huge on flavor, not on work!
When a group of obsessive-compulsive, Type A mom bloggers get together, we get together to plan for other get-togethers. (Always multitasking we are!)
Recently a group of us met to share recipes and ideas for hosting a New Year’s Party and how to be the hostess with the mostest using Pepperidge Farm Puff Pastry. While I’m already a huge fan of pastry puff wrapped brie (my holiday staple), I learned that I could create an entire party menu with a little creativity and a whole lotta puff pastry!
Of course, as good mothers/party planners should, we had to “test” everything.
And it was good. Oh so good!
Did you know that Pepperidge Farm makes not only puff pastry sheets, but cups too? So you can use them for savory items as well as sweet ones like these creamy mushroom puffs. (They were as good as they sounded, believe me.) The puff pastry is made like pie pastry, but when the 60 flaky layers of dough are baked, it rises eight times higher in size! Now that’s a Puff-Out Party!
One of my favorite holiday recipes I’ve been making for years is baklava. My father even requests it and he is a picky eater for his birthday. However, for the holidays, I wanted to add a little something to it for an even bigger taste. By using Pepperidge Farm Puff Pastry and a little touch of chipotle powder, my baklava went from great to amazing! Even if you don’t like heat, you can’t taste the spice exactly, you get a new layer of flavors that can’t be beat and using the puff pastry, you get Texas-size baklava that will bring ’em coming back for more each time.
Of course, if you want a little more flavor, you can always turn up the heat. Here in Dallas, Texas everything is always a little bit bigger and a whole lot better, so I’m sharing my recipe for Big D Baklava.Print
- 1 package (16 oz) Pepperidge Farm Puff Pastry
- 1 pound of nuts (I use 1/2 walnut + 1/2 pecan)
- 1/2 cup butter (or 1 stick), room temperature so it can be spread
- 1 tablespoon cinnamon
- 1/2 teaspoon chipotle pepper (ground)
- 1/2 cup water
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup honey
- Preheat oven to 375 degrees F.
- Butter the bottoms and sides of a pan with a lip (9×13 works well.)
- In a bowl, mix nuts, cinnamon and chipotle together. Set aside.
- Unwrap 1 puff pastry sheet, lay on counter or table and coat one side with butter.
- Divide sheet into 12 squares.
- Sprinkle 1/3 of nut mixture on each square.
- Next with 2nd sheet of puff pastry, butter and cut squares into 12.
- Sprinkle 1/3 of nut mixture then cover with squares.
- Add remaining nuts to top of pastry.
- Place squares in oven and cook for 15-20 minutes until brown.
- Meanwhile, boil sugar and water until melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava squares from oven and spoon sauce over squares. Allow to cool. If using for gifts place on wax paper so they won’t stick. Leave uncovered or pastry will get soggy.
This is a sponsored post written by me on behalf of the Pepperidge Farm Puff Pastry.