Brown Butter Macadamia Nut Baklava: Macadamia nuts spiced with cloves and cinnamon then layered between sheets of filo dough and nutty-brown butter and topped with melted dark chocolate.
Our classic buttery baklava recipe gets all dressed up for the holidays by browning the butter and swapping out walnuts for the royal Queensland nut: the Macadamia.
Let’s talk health benefits of the Macadamia. Loaded with antioxidants, vitamins and minerals with significant health boosting-potential, they contain high amounts of vitamin B1 and magnesium. They are low in carbs and protein and high in omega-9, the same fatty acid found in olive oil. So you can literally eat as many pieces of this baklava and it’s like taking a daily vitamin. Just kidding. Don’t do that.
Let’s talk butter. Brown butter to be specific. When you brown butter the result is a rich, nutty taste. Using toasty-brown butter for this baklava combines nicely with the mild nutty flavor of the Macadamia and brings this entire dessert up to a completely new level.
One final step to ensure this dessert wins the best-dressed competition this year: top it with a drizzle of melted dark chocolate. Boom. As if Baklava wasn’t fancy enough.
- 1 pound Macadamia Nuts, chopped
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 pound filo
- 1 pound butter, melted and browned
- 3 cups sugar
- 1 1/2 cups water
- 1 cup honey
- dark chocolate for melting
- Combine nuts with sugar and spices in a medium bowl. Set aside.
- Brown the butter by melting slowly in a small sauce pan. With the heat on medium-high, bring to a slight simmer and begin to carefully swirl the butter in a circle. Once you see the butter beginning to brown, remove from heat and set aside.
- Line bottom of a 9x13 buttered pan with 5 sheets of filo, buttering each one before layering. Sprinkle with a layer of the nut mixture.
- Cover with 4 sheets of filo, again, buttering in between the sheets.
- Continue this process until all your nut mixture is used.
- Cover with 5 sheets of filo, buttering between each sheet.
- Cut 3 rows on the horizontal and 5 rows on the vertical so you end up with 15 large squares. Then, cut each square diagonally to create 2 triangles from each square.
- Bake at 350 degrees for 1 - 1 1/2 hours.
- While the baklava is baking, combine sugar and water in a small sauce pan. Boil for about 4-5 minutes, then slowly add the honey. Simmer for 2-5 minutes more and remove from heat. Allow to cool.
- When your baklava is browned remove from oven and slowly pour the cooled syrup over the hot baklava. Allow to sit and soak up the syrup for a few hours before removing a piece from the pan.
- Once cooled, drizzle with melted dark chocolate.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!