After watching the Great British Baking Show episode where contestants had to make phyllo from scratch, I was sure that I would never touch phyllo dough with a ten foot pole. HOWEVER, you can buy it premade in the freezer section of most grocery stores and working with it is 400% easier than the struggle shown on GBBO.
Get yourself a box of frozen phyllo, thaw it to room temperature, and get baking these baklava bars! A note: If you think you hate baklava, give these bars a chance. I had multiple people tell me that they passionately hated baklava but loved these bars!
- The Great British Baking Show
- These bars by Teresa Floyd of Now Forager
The Quick Look
|3||Honey Nut Caramel||Now Forager|
Component 1: Phyllo Crust
- 1 roll premade phyllo dough, thawed to room temperature
- 200 grams brown butter, warm and still liquid (you could also use regular melted butter, but the flavor of brown butter can’t be beat! It also keeps things extra crisp since all of the water in butter has been cooked off in the browning process)
- Line the bottom and sides of a 9×9 pan with parchment paper. I recommend making a parchment sling. Don’t skip this step or you’ll never be able to get the bars out of the pan!
- Brush the bottom and sides of the pan with brown butter.
- Place one sheet of phyllo in the pan. Since the phyllo is rectangular and your pan is square, the phyllo sheet will extend up 2 sides of the pan. Press these long edges into the buttered pan sides so they stick.
- Brush the entire sheet with melted butter.
- Place another sheet of phyllo in the pan, turning it 90 degrees from the previous sheet so the other 2 pan sides are covered.
- Brush with butter.
- Repeat, alternating rectangle orientation, until the entire roll of phyllo has been used up and the pan is fully coated in phyllo.
- Preheat your oven to 350F and set the phyllo crust aside while you make frangipane.
Component 2: Pistachio Frangipane
- 38 grams butter, softened
- 38 grams sugar
- 2 egg yolks
- 38 grams pistachios, toasted and ground to a flour (I use a coffee grinder for this!)
- In a small bowl, combine 38 grams of butter and 38 grams of sugar with a spatula until smooth and creamy.
- Add 2 egg yolks and stir until smooth.
- Add 38 grams of pistachio flour and mix until well combined.
- Add all the frangipane to the phyllo crust and spread into a flat layer using an offset spatula or the back of a spoon.
- Set aside while you make the caramel
Component 3: Honey Nut Caramel
- 170 grams butter
- 40 grams sugar
- 227 grams brown sugar
- 85 grams honey
- 1/4 teaspoon table salt
- 45 grams heavy cream
- 1/2 teaspoon orange blossom water
- 100 grams pistachio
- 75 grams raw walnuts
- 200 grams raw sliced almonds
- 1 tablespoon dried rose petals
- Melt 170 grams of butter over low heat.
- Add 40 grams of sugar, 227 grams brown sugar, 1/4 teaspoon salt, and 85 grams of honey. Whisk to combine.
- Increase the heat to medium and bring mixture to a boil, whisking constantly.
- Heat the caramel until it reaches 240F on a candy thermometer.
- Immediately remove from heat and whisk in 45 grams of heavy cream and 1/2 teaspoon orange blossom water.
- Add 100 grams of pistachios, 75 grams walnuts, 200 grams sliced almonds and 1 tablespoon dried rose petals to the caramel and stir with a spatula until the nuts are completely coated in caramel.
- Pour caramel on top of frangipane layer in phyllo crust.
- Bake the baklava bars for 27 minutes. The caramel will look bubbly and not completely set.
- Remove from oven and let cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours until fully cool.
- Once cool, use the parchment paper to slide the sheet of bars out of the pan and onto a cutting board. Using a sharp knife, slice the bars into 16 squares.
Best eaten cold! These will keep in the refrigerator, well sealed, for 2 weeks.