Argentinian Baklava

Ingredients

While the Turkish Baklava is typically made with honey and pistachios, our Argentinian version replaces these ingredients with the beloved dulce de leche, a sweet caramel-like sauce made from condensed milk. This adaptation adds a unique twist to the classic recipe, infusing it with the flavors of Argentina. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo pastry sheets (450g / 1lb) 1 package of phyllo pastry sheets (450g / 1lb)
• 250g (1 cup) unsalted butter, melted 250g (1 cup) unsalted butter, melted
• 400g (14oz) dulce de leche 400g (14oz) dulce de leche
• 200g (1 1/2 cups) walnuts, finely chopped 200g (1 1/2 cups) walnuts, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 240ml (1 cup) water 240ml (1 cup) water

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 40g (Sugars: 25g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, mix together the chopped walnuts, ground cinnamon, lemon zest, and orange zest.
3. 3.
   Grease a baking dish with melted butter.
4. 4.
   Lay a sheet of phyllo pastry in the baking dish and brush it with melted butter.
5. 5.
   Repeat step 4 with 5 more sheets of phyllo pastry, brushing each layer with melted butter.
6. 6.
   Spread a layer of dulce de leche evenly over the phyllo pastry.
7. 7.
   Sprinkle a generous amount of the walnut mixture over the dulce de leche layer.
8. 8.
   Repeat steps 4-7 for two more layers of phyllo pastry, dulce de leche, and walnut mixture.
9. 9.
   For the top layer, use 6 sheets of phyllo pastry, brushing each layer with melted butter.
10. 10.
    Using a sharp knife, cut the baklava into diamond or square shapes.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
12. 12.
    While the baklava is baking, prepare the syrup by combining the granulated sugar and water in a saucepan. Bring to a boil and simmer for 5 minutes.
13. 13.
    Remove the baklava from the oven and immediately pour the hot syrup over it.
14. 14.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Dulce de leche — If you can't find dulce de leche, you can make your own by simmering a can of sweetened condensed milk for a few hours until it thickens and caramelizes.
• Walnuts — Toast the walnuts before chopping them to enhance their flavor.

Tips & Tricks

• To achieve a crispier baklava, brush each layer of phyllo pastry with melted butter generously.
• Allow the baklava to cool completely before pouring the syrup over it to ensure it absorbs the syrup evenly.
• Serve the baklava at room temperature or slightly warmed for the best texture and flavor.
• For an extra touch of indulgence, drizzle some melted chocolate over the cooled baklava.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Argentinian Baklava as a sweet treat after a delicious Argentinian meal. Dust it with powdered sugar and garnish with a sprinkle of cinnamon for an elegant presentation. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of flavors and textures.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Place a small mint leaf or a drizzle of dulce de leche on top of each piece for an attractive finishing touch. Serve the baklava with a side of dulce de leche sauce for dipping.