Baklava, one of my favorite indulgent desserts of all time; micro-thin sheets of phyllo dough that are doused in melted butter then stacked together to create thick layers which are then gingerly separated by mixture of walnuts and/or pistachios and sugar then baked and completely bathed in a honey syrup.
Mind you, it’s only served until each layer has had enough time to absorb the rich honey syrup it’s been drenched with. I’ll let the Mediterranean and Asia argue over who came up with it first but, if you happen to be interested in my interpretation of the liquid version, here you go…
- 2 ounces hazelnut liqueur
- 2 ounces honey liqueur
- 4 ounces half-half
- ¼ teaspoon orange blossom water
- 1 tablespoon pistachios
- 1 tablespoon walnuts
- ½ teaspoon turbinado sugar
- Combine all ingredients into a cocktail shaker filled halfway with ice. Shake vigorously, strain and pour into chilled & rimmed martini glasses.
- In a mini food processor pulse pistachios, walnuts, and sugar until finely ground.
- Dip chilled martini glass into simple syrup then ground nut mixture.