Korean-style Baklava

Ingredients

While the original Turkish Baklava is traditionally made with a honey and nut filling, our Korean-style Baklava incorporates a blend of honey, nuts, and a touch of spicy kimchi. This fusion adds a delightful kick and a hint of umami to the beloved dessert, creating a harmonious balance of flavors. 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)
• 200g (1 cup) mixed nuts (such as almonds, walnuts, and pistachios), finely chopped 200g (1 cup) mixed nuts (such as almonds, walnuts, and pistachios), finely chopped
• 100g (1/2 cup) honey 100g (1/2 cup) honey
• 50g (1/4 cup) unsalted butter, melted 50g (1/4 cup) unsalted butter, melted
• 50g (1/4 cup) kimchi, finely chopped 50g (1/4 cup) kimchi, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon salt 1/4 teaspoon salt
• Optional: sesame seeds for garnish Optional: sesame seeds for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped nuts, honey, kimchi, ground cinnamon, ground cloves, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Lay a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this process, layering 5 sheets of phyllo pastry.
5. 5.
   Spread a thin layer of the nut and kimchi mixture over the phyllo pastry.
6. 6.
   Repeat steps 4 and 5, layering 5 more sheets of phyllo pastry and spreading the nut and kimchi mixture in between.
7. 7.
   Continue this layering process until all the phyllo pastry and nut mixture are used, ending with a layer of phyllo pastry on top.
8. 8.
   Brush the top layer of phyllo pastry with melted butter and sprinkle sesame seeds for garnish, if desired.
9. 9.
   Using a sharp knife, cut the Baklava into diamond or square shapes.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the Baklava turns golden brown and crispy.
11. 11.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. Keep them covered with a damp cloth while working to prevent them from drying out.
• Kimchi — Use well-fermented kimchi for the best flavor. If you prefer a milder taste, rinse the kimchi before chopping.

Tips & Tricks

• For a sweeter version, drizzle some additional honey over the baked Baklava before serving.
• Serve the Baklava warm with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
• If you can't find phyllo pastry, you can substitute it with puff pastry, although the texture will be slightly different.
• Experiment with different types of nuts to find your favorite combination.
• Store any leftover Baklava in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Korean-style Baklava as a dessert after a delicious Korean meal. Garnish each serving with a sprinkle of powdered sugar and a drizzle of honey for an extra touch of sweetness.

Presentation advice

Arrange the Baklava pieces on a serving platter in an attractive pattern, showcasing the beautiful layers of phyllo pastry and the nut filling. Consider adding a sprig of fresh mint or a dusting of cinnamon for an elegant finishing touch.