Ingredients

The following ingredients have 1 Servings
  • 1 cup chopped pistachios plus more for garnish
  • ½ cup chopped walnuts
  • ½ cup chopped pecans
  • ½ teaspoon ground cinnamon
  • 15 sheets phyllo dough, thawed and cut in half
  • 1 ½ cups (3 sticks) unsalted butter, melted
  • 7 ounces double cream brie, rind removed and softened
  • 1 cup superfine sugar  (granulated is fine)
  • ⅔ cup honey

Instruction

  • Preheat oven to 350˚F. Line a 9”x13”, rimmed sheet pan with parchment and set aside.
  • In a mixing bowl, combine nuts and cinnamon and toss together. Set aside.
  • Brush butter onto parchment and layer 10 sheets of phyllo dough into the pan, brushing butter between each layer.
  • Sprinkle half the nut mixture over the phyllo and repeat step one with 5 more sheets of phyllo.
  • Dot the entire surface with pieces of brie and continue to layer 5 more sheets of phyllo and butter.
  • Sprinkle remaining nut mixture over the phyllo and finish by layering the remaining 10 sheets of phyllo and butter.  Cut 1 inch strips into baklava, in a diagonal pattern each way, creating diamond shaped pieces.
  • Bake for about 1 hour or until golden brown.
  • While the baklava bakes, combine sugar and honey in a small saucepan and bring to a boil until sugar dissolves. Remove from heat and allow to cool.
  • Remove baklava from oven and pour sugar mixture over pan. Allow mixture to soak in and sit for about 1 hour. Top with finely chopped pistachios and serve.