Courtesy Gabriel Rucker, chef/owner, Canard, Portland, OR
This sweet and flaky pastry is a favorite. But in this recipe, baklava gets a savory infusion of Oregonian ingredients.
Published: November 24, 2018
Ingredients
Directions
In small saucepan over medium heat, combine honey, pineapple juice and pepper. Simmer just until mixture becomes syrup, about 10 minutes. Add lemon juice and cool to room temperature. Set aside.
Place hazelnuts, truffle oil, sugar, sage, salt and pepper in food processor. Blend until coarse and crumbly.
Butter 9×9-inch baking pan and trim phyllo dough to fit. Line pan with one sheet of dough and brush liberally with butter. Repeat 10 times. Add ¼ of nut mixture and pat down lightly, to pack. Top with 5 sheets of dough, brushing each layer liberally with butter, followed by ¼ of nut mixture.
Repeat two times. Cover with 10 more sheets of dough, again brushing each layer liberally with butter. Gently press down entire stack. Refrigerate for 10 minutes.
Heat oven to 350˚F. Carefully cut baklava into 2-inch squares (do not remove from pan), and bake 60 minutes. Remove from oven and drizzle immediately with pineapple honey, coating entire surface. Cool to room temperature.
Divide baklava squares between plates, shave truffles over top of each, if using, and serve with wedge of Brie. Serves 8.
Pair It
Brooks 2015 Tethys Riesling (Eola-Amity Hills).“This is a late-harvest vintage Riesling, gently pressed from frozen grapes,” says Andy Fortgang, wine director/owner. “It’s rich and fruity, framed with an excellent acidity. The sweetness complements the baklava and cheese combination with enough acidity to cut the dish’s richness.”
