Cinnamon Roll Spiced Baklava
We couldn’t decide what we wanted to work with more—did we want crisp, rich Dubai chocolate-inspired baklava, or did we want silky smooth Cinnamon Roll Spiced Cream Puffs? The idea of Dubai chocolate is so exciting, and so adaptable, that the possibilities were wide open. In the end, we decided to make two desserts and turn them into a flight, with an espresso-sized Cinnamon Roll Spiced Café Mocha rounding out the dishes.
Both the baklava and the cream puffs require time, but ultimately, neither dish is technically difficult. Planning is key. Once it is fully baked, the baklava has to sit overnight for best flavor. The cream in the cream puffs, however, is best when it’s allowed to set up overnight. The puffs are best eaten the day they are made, and any leftovers need to go into the refrigerator to maintain their shape. So make the baklava, prep the cream, and everything will be ready to go the next day.
Cook time does NOT include the time sitting overnight in the refrigerator.
3 cups shelled, roasted pistachios, unsalted
2 Tablespoons plus 1 1/4 cup Turbinado Sugar, divided
2 Tablespoons Cinnamon Roll Seasoning, divided
2 Tablespoons Organic Cacao Powder
1/4 teaspoon Kosher Salt, divided
1 pound package frozen phyllo dough, thawed
1-2 sticks of unsalted butter, melted
1/3 cup honey
1 Tablespoon orange blossom water
3/4 cup water
1. Preheat oven to 350°F. Put roasted pistachios, 2 Tablespoons Turbinado Sugar, 1 Tablespoon Cinnamon Roll Seasoning, Organic Cacao Powder, and one half of the Kosher Salt in a food processor. Pulse until finely ground.
2. Unfold phyllo dough on a large, flat work surface. Put a 9x12 cake pan nearby. The phyllo sheets should be approximately 9x12; if they are large, cut them in half so they fit properly in the cake pan. Cover phyllo sheets with a damp, lint-free towel.
3. Brush the bottom of the cake pan with melted butter. Lift the towel and pick up one phyllo sheet, then replace the towel on top of the rest of the phyllo. Lay the phyllo sheet in the cake pan, then brush the top of the phyllo sheet with more butter. Continue laying down a phyllo sheet and brushing with butter until eight sheets are in the pan. Make sure to brush the eighth sheet once you put it in place. Melt more butter if needed.
4. Take one third of the crushed pistachio mixture and toss it evenly over the eight sheets of phyllo. Then re-start the layering process; first add 6 more sheets of phyllo brushed with butter, and lay out another third of the pistachio mixture. Layer eight more sheets of phyllo, topped with the remaining third of pistachio, hold back a tablespoon or so of the mix to dust on top of the baklava once it is finished baking. Then layer three last sheets of phyllo dough. Before you butter the final layer, lightly press down all over the baklava to make sure the layers are even. Butter the top layer of phyllo. Any leftover phyllo can be discarded, unless you have plans to use it right away.
5. Take a sharp knife and cut diagonally into the baklava, then turn and cut the other way to create diamond-shaped pieces. Put in the hot oven and bake for 50-60 minutes, until golden brown.
6. While the baklava bakes, combine honey, orange blossom water, water, and remaining Kosher Salt, Turbinado Sugar, and Cinnamon Roll Seasoning in a saucepan. Bring to a boil and cook until sugar has completely dissolved, stirring occasionally. Set aside.
7. Once baklava has finished baking and while it is still piping hot, immediately take the saucepan of honey syrup and drizzle the syrup into the cracks between the diamond-shaped pieces of baklava. There will be sizzling. Let cool for a few hours on the countertop, then cover with foil and place in the fridge for at least 4 hours or overnight.
8. Dust with remaining pistachio mix before serving.
