Chinese-style Baklava

Ingredients

While the original Turkish Baklava is traditionally made with phyllo dough, this Chinese adaptation incorporates a lighter and crispier pastry, reminiscent of Chinese egg roll wrappers. The filling is enhanced with Chinese spices, such as star anise and cinnamon, to infuse the dish with a distinct oriental flavor. Additionally, the traditional honey syrup is replaced with a fragrant honey-infused syrup, infused with Chinese tea leaves for a subtle tea aroma. We alse have the original recipe for Baklava, so you can check it out.

• 250g (2 cups) almonds, finely chopped 250g (2 cups) almonds, finely chopped
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground star anise 1/2 tsp ground star anise
• 1/4 tsp ground ginger 1/4 tsp ground ginger
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• 250g (9 oz) Chinese egg roll wrappers 250g (9 oz) Chinese egg roll wrappers
• 200g (1 cup) unsalted butter, melted 200g (1 cup) unsalted butter, melted
• 200g (1 cup) honey 200g (1 cup) honey
• 2 tbsp Chinese black tea leaves 2 tbsp Chinese black tea leaves
• 1 cup water 1 cup water

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 32g (Sugar: 18g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped almonds, granulated sugar, ground cinnamon, ground star anise, ground ginger, and ground cloves. Mix well.
3. 3.
   Lay out one sheet of Chinese egg roll wrapper and brush it with melted butter.
4. 4.
   Place another sheet of wrapper on top and brush with butter again. Repeat this process until you have 10 layers of wrappers.
5. 5.
   Sprinkle a generous amount of the almond mixture evenly over the top layer of the wrappers.
6. 6.
   Roll the layered wrappers tightly into a log shape and cut it into individual pieces, about 5cm (2 inches) in length.
7. 7.
   Place the Baklava pieces on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
8. 8.
   While the Baklava is baking, prepare the honey syrup. In a saucepan, combine the honey, water, and Chinese black tea leaves. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let it cool.
9. 9.
   Once the Baklava is baked, remove it from the oven and immediately pour the cooled honey syrup over the hot pastry, allowing it to soak in.
10. 10.
    Let the Baklava cool completely before serving. The flavors will develop further as it rests.

Treat your ingredients with care...

• Almonds — Make sure to finely chop the almonds for a consistent texture in the filling.
• Chinese egg roll wrappers — Handle the wrappers gently to prevent tearing. Keep them covered with a damp cloth to prevent drying out.

Tips & Tricks

• For an extra crunch, sprinkle some crushed toasted almonds on top of the Baklava before baking.
• Experiment with different Chinese tea varieties, such as jasmine or oolong, to infuse the honey syrup with unique flavors.
• Serve the Baklava warm with a scoop of green tea ice cream for a delightful fusion dessert.

Serving advice

Serve the Chinese-style Baklava as a sweet treat after a Chinese-inspired meal. Garnish with a sprinkle of powdered sugar and a drizzle of honey for an elegant touch.

Presentation advice

Arrange the Baklava pieces on a platter in a decorative pattern, showcasing the layers and golden color. Serve with Chinese tea or a fragrant floral tea for a complete sensory experience.