Ingredients
Scale
- 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
Instructions
- 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.