Peanut Butter Baklava

I have never really been a fan of Baklava.  Not because I don't like it, I just never have really tried it apparently.  I'm not totally sure.   Right now I'm kicking myself for missing out on years and years of delicious Baklava eating.  When will I learn. 

Thanks to Dorothy over on Crazy for Crust for schooling me on the amazingness of Baklava.  Holy heck.  It leaves me speechless!  And this recipe isn't just any Baklava.  It's Peanut Butter Baklava.  What the???  Yep, you read that right... Peanut.  Butter.  Baklava!  Words do not even begin to describe how delicious it is.  The flakyness of the phyllo dough and the sticky, sweet from the honey mixture.  Oh man.  I'm in love!  Love, I tell you.  And not that "just for today kind of love" that hits me oh so often.  This is a "rest of my life love!"  For reals!

Peanut Butter Baklava

Source: Crazy for Crust

* 1 roll of Phyllo dough

* 1 cup butter, melted

* 1 cup peanut butter

* 2/3 package of milk chocolate chips

* 1 cup sugar

* 1 cup water

* 1/2 cup honey

* 1 tsp. vanilla

The directions are a little complicated (at least they were for me), so read through them before you begin.

Get all of your ingredients out before you begin.  The Phyllo dough dries out quickly if not done properly.

Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo.

Place peanut butter in a bowl and heat in the microwave about 30 seconds - 1 minute, until it is liquid.

Open your bag of chocolate chips.

Preheat oven to 350 degrees.

Thoroughly butter your 9x9” pan.  My phyllo dough came in one large sheet so I used a 9x13 pan.  I didn't want to throw any of it away.  =o)

Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top. This step is super important!

Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.

Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Pour about 2-3 tablespoons of peanut butter over the top and spread. Sprinkle with chocolate chips. Repeat this about 4 more times, or until you are out of peanut butter.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the peanut butter layer. Repeat this two times, so you have 6 layers on top of your last peanut butter layer. Butter the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. This was kind of hard but be patient.  The phyllo will slip and slide a little bit.

Bake about 45 minutes, until the baklava is golden brown.

While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to the lowest setting until the baklava is done baking..

When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts and corners. Let cool completely, uncovered, for several hours.  This is a strange and cool step.  I wasn't quite sure how all that liquid was going to soak up and was worried it would turn into soup.  But it did soak up and made it amazing! 

So there you have it - Peanut Butter Baklava.  It is now my most favorite dessert.  Thanks Dorothy!!!

 

I'm linking to the parties on my sidebar.