Midwest Baklava Roll-Ups
The key to making this recipe Midwestern is seeking out Wisconsin-grown nuts to pair with local honey. I used a combination (about 50/50) of hazelnuts and hickory nuts, but any chopped nut will do if you have trouble finding local ones.
Ingredients
8 ounces thawed filo dough
12 tablespoons salted butter, divided
¼ cup packed brown sugar
1¾ cups finely chopped nuts
6 to 8 tablespoons honey
Flaky sea salt
Directions
Preheat the oven to 400 degrees F.
Melt 6 tablespoons of butter in a small saucepan over medium heat. Lay the filo dough flat on the counter in a stack and brush the top piece of dough with melted butter. Sprinkle the brown sugar directly onto the butter evenly and press down gently. Add the nuts in an even layer.
Starting at the end farthest from you, tightly roll the dough towards you into an 18-inch-long log. Slice the log into 12 equal rolls. Place each roll into a muffin cup, cut-side up, and top with a ½ tablespoon slab of butter.
Bake until golden brown, about 20 minutes.
Remove from the oven and immediately drizzle each baklava bite with a ½ tablespoon of honey. It is very important you do this while it’s hot. Sprinkle each baklava bite with flaky sea salt and serve immediately.
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