THE SALTED CARAMEL CRUST

(Our Play on Greek Baklava with a Modern Sting)

THE SALTED CARAMEL CRUST

Ingredients: 12 sheets Phyllo pastry, 200g Butter (melted), 300g Walnuts (ground), 1 tsp Cinnamon, 1 tsp Sea Salt, 200g Sugar (for caramel), 100ml Double cream, 1 tsp Vanilla...

Ingredients

  • 12 sheets Phyllo pastry
  • 200g Butter (melted)
  • 300g Walnuts (ground)
  • 1 tsp Cinnamon
  • 1 tsp Sea Salt
  • 200g Sugar (for caramel)
  • 100ml Double cream
  • 1 tsp Vanilla

Cooking Method

  1. The Build Layer phyllo and butter; add spiced walnuts every 3 layers.
  2. The Scorch Bake at 180°C for 40 minutes until rock-hard charred gold.
  3. The Silk Merge Melt sugar into a dark amber; whisk in cream and vanilla to form a thick caramel silk.
  4. The Marriage Pour the hot salted-caramel silk over the cold baklava layers.
  5. The Final Flourish Top with a final rain of coarse raw sea salt.

Cuisine: Balkan

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