Have a taste of this amazing Canadian butter tarts meet Greek baklava in this indulgent, its pretty easy to prepare sweet casserole. Instead of making your own pastry, phyllo is used, this creates a tender bottom and crunchy top, encasing an ooey-gooey raisin walnut filling. This meal is as lovely for dessert as it is also for brunch, this awesome treat comes hand in under an hour.
Baklava Butter Tart Bake Ingredients
Filling and Glaze
- ½ cup unsalted butter
- ½ cup packed dark brown sugar
- ½ cup honey
- 1 Tbsp orange zest
- 1 Tbsp vanilla extract
- 2 large eggs
- ½ cup finely chopped walnuts
- ½ cup raisins
- ½ tsp salt
Assembly
- 1 (454 g) pkg phyllo pastry, defrosted
- ½ cup fresh berries, for serving
- 1 sprig fresh mint, for garnish
- Baklava Butter Tart Bake Preparation steps
Filling and Glaze
1. In a medium pot on medium warmth, dissolve margarine, dull dark colored sugar and honey until melted and simply starting to bubble. Expel from warmth. Blend in orange pizzazz and vanilla. Reserve ⅓ glass.
2. In a medium bowl, whisk eggs. Include walnuts, raisins and salt. Race in little measure of margarine blend (not from reserved ⅓ glass) to temper the eggs. Race in outstanding spread blend (not from reserved ⅓ glass).
Gathering
1. Preheat stove to 325ºF.
2. Working one sheet of phyllo at once, scrunch into a ball and line up into 9 scrunched balls in a 8×8-inch glass or clay preparing dish. Pour over filling containing eggs, walnuts and raisins. Top with 9 additional bits of scrunched phyllo.
3. Brush top layer of phyllo with reserved ⅓ container coat. Heat for 45 minutes, until phyllo is fresh and gurgling. Let sit for 10 minutes before serving. Serve warm, room temperature or chilled finished with berries and mint.
[tasty-recipe id=”1722″]
