Elvis Baklava
Print recipeIngredients
- 1 packet Phyllo Dough
- 2 cups Peanuts (Finely Chopped)
- 2 cups Banana Chips (Finely Chopped)
- 1 carton Jet-Puffed Mallow Bits
- 2 sticks Butter (Clarified)
Syrup
- 1 stick Butter (Clarified)
- 1/2 cup Sugar
- 1/2 cup Water
- 2 cups Honey
- 1 tablespoon Peanut Butter (Add more to taste)
Directions
| Step 1 | |
| Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge 1 hour before using. | |
| Step 2 | |
| When working with the phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth. | |
| Step 3 | |
| Chop the Banana Chips and Peanuts and mix together. | |
| Step 4 | |
| Preheat oven to 350 degrees. Thoroughly butter a rectangular baking pan. Try to find a pan close to the size of the phyllo sheets. | |
| Step 5 | |
| Butter each sheet of phyllo with melted butter and press lightly into the pan. Repeat this until you have 6-8 sheets in the pan. | |
| Step 6 | |
| Sprinkle on enough peanuts and banana chips to make a single layer then add mallow bits. Butter four sheets of phyllo and place them on top of the mixture. Add more peanuts, banana chips and mallow bits and then two more buttered phyllo sheets. Top with the rest of the phyllo sheets buttering all. Cut the uncooked baklava into pieces. | |
| Step 7 | |
| Bake for 45 minutes, or until the baklava is very golden brown and crispy. | |
| Step 8 | |
| While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and peanut butter in a saucepan. Bring to a boil, then reduce the heat to low. | |
| Step 9 | |
| When you remove the baklava from the oven, drizzle the saucepan evenly over the top. Allow it to sit and absorb for a minute, then drizzle on a little more until you think it's thoroughly moistened. It will absorb a lot - be patient. | |
| Step 10 | |
| Allow the baklava to cool, uncovered, for several hours. | |