Mexican Baklava

Ingredients

While Turkish Baklava is typically made with phyllo dough, this Mexican adaptation replaces it with crispy churro pastry. The traditional Turkish filling of nuts and honey is replaced with a cinnamon-sugar mixture, giving it a distinct Mexican flavor profile. The result is a deliciously sweet and crunchy dessert that combines the best of both worlds. We alse have the original recipe for Baklava, so you can check it out.

• 1 cup (235ml) water 1 cup (235ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
• 1 cup (120g) chopped pecans 1 cup (120g) chopped pecans
• 1 cup (240ml) honey 1 cup (240ml) honey
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 40g (25g sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
2. 2.
   Reduce the heat to low and add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. 3.
   Remove the pan from heat and let the dough cool for a few minutes.
4. 4.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
5. 5.
   In a separate bowl, combine the sugar and cinnamon.
6. 6.
   Roll out the churro dough on a lightly floured surface into a rectangle about 1/4 inch thick.
7. 7.
   Sprinkle the cinnamon-sugar mixture evenly over the dough.
8. 8.
   Sprinkle the chopped pecans over the cinnamon-sugar mixture.
9. 9.
   Starting from one end, tightly roll up the dough into a log.
10. 10.
    Cut the log into 1-inch thick slices.
11. 11.
    In a deep skillet or pot, heat vegetable oil to 350°F (175°C).
12. 12.
    Fry the churro slices in batches until golden brown and crispy, about 2-3 minutes per side.
13. 13.
    Remove the fried churros from the oil and drain on paper towels.
14. 14.
    In a separate saucepan, heat the honey over low heat until warm.
15. 15.
    Dip each churro slice into the warm honey, coating it evenly.
16. 16.
    Place the honey-coated churros on a serving platter and let them cool before serving.

Treat your ingredients with care...

• Churro dough — Make sure to roll out the dough to an even thickness for consistent frying.
• Cinnamon-sugar mixture — Adjust the amount of cinnamon to your taste preference.
• Honey — Warm the honey gently to make it easier to coat the churros evenly.

Tips & Tricks

• For an extra touch of Mexican flavor, sprinkle some chili powder over the churros before serving.
• Serve the Mexican Baklava warm with a scoop of vanilla ice cream for a delicious dessert combination.
• If you prefer a lighter version, you can bake the churros in the oven instead of frying them.
• Experiment with different types of nuts, such as almonds or walnuts, for a variation in texture and taste.
• Drizzle some melted chocolate over the honey-coated churros for an indulgent twist.

Serving advice

Serve the Mexican Baklava as a dessert after a Mexican-inspired meal. Garnish with a dusting of powdered sugar and a sprinkle of cinnamon for an extra touch of elegance.

Presentation advice

Arrange the honey-coated churros on a platter in a decorative pattern. You can also serve them in individual dessert bowls or on small plates for a more refined presentation.