Sichuan-style Spicy Baklava

Ingredients

While the original Turkish Baklava is known for its delicate layers of phyllo pastry and sweet syrup, this Sichuan-style adaptation introduces a spicy twist. We incorporate Sichuan peppercorns and chili flakes to infuse the dessert with a tingling sensation and a fiery kick. The traditional pistachio and walnut filling is enhanced with Sichuan peppercorns, creating a unique fusion 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 (7oz) unsalted butter, melted 200g (7oz) unsalted butter, melted
• 200g (7oz) pistachios, finely chopped 200g (7oz) pistachios, finely chopped
• 200g (7oz) walnuts, finely chopped 200g (7oz) walnuts, finely chopped
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 200g (7oz) granulated sugar 200g (7oz) granulated sugar
• 240ml (1 cup) water 240ml (1 cup) water
• 120ml (1/2 cup) honey 120ml (1/2 cup) honey
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon lemon juice 1 teaspoon lemon juice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (total), 8g (saturated)
• Carbohydrates: 40g (total), 25g (sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped pistachios, walnuts, crushed Sichuan peppercorns, and chili flakes. Mix well and set aside.
3. 3.
   Grease a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Sprinkle half of the nut mixture evenly over the phyllo pastry.
6. 6.
   Repeat the layering process with the remaining phyllo pastry sheets and nut mixture.
7. 7.
   Using a sharp knife, cut the Baklava into diamond or square shapes.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
9. 9.
   While the Baklava is baking, prepare the syrup. In a saucepan, combine the sugar, water, honey, cinnamon stick, and lemon juice. Bring to a boil, then reduce the heat and simmer for 10 minutes.
10. 10.
    Once the Baklava is baked, remove it from the oven and immediately pour the hot syrup over it.
11. 11.
    Allow the Baklava to cool completely and absorb the syrup before serving.

Treat your ingredients with care...

• Phyllo pastry — Ensure that the phyllo pastry sheets are thawed according to the package instructions before using. Keep them covered with a damp cloth to prevent them from drying out.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes until fragrant. Crush them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For an extra spicy kick, add more chili flakes or Sichuan peppercorns to the nut mixture.
• Serve the Baklava warm with a scoop of Sichuan peppercorn ice cream for a unique dessert experience.
• If you prefer a milder version, reduce the amount of chili flakes and Sichuan peppercorns.
• Experiment with different nut combinations such as almonds, cashews, or peanuts for a personalized twist.
• Store the Baklava in an airtight container at room temperature for up to 5 days.

Serving advice

Serve the Sichuan-style Spicy Baklava as a dessert after a Sichuan feast. Garnish each piece with a sprinkle of crushed Sichuan peppercorns and a drizzle of honey for an extra touch of flavor.

Presentation advice

Arrange the diamond or square-shaped Baklava pieces on a platter, allowing the layers to be visible. Dust the top with a light sprinkle of chili flakes for an attractive presentation.