Tutti Frutti Baklava

This classic dessert is made with layers of phyllo dough, chopped nuts, and dried fruit, all drenched in a sweet syrup. Our version uses a variety of nuts and fruits, and is baked until golden brown and crispy. The result is a rich, flavorful treat that is perfect for any occasion.

Baklava is a dessert with a long and storied history, dating back to the Ottoman Empire. The dish is believed to have originated in the kitchens of the Topkapi Palace in Istanbul, where it was served to the sultan and his guests. Over the centuries, baklava has spread throughout the Middle East and beyond, and is now enjoyed by people all over the world. Our version of baklava is inspired by the classic Turkish recipe, but we've made a few changes to make it easier to make at home. We use a store-bought phyllo dough, which is much easier to work with than making your own. We also use a variety of nuts and fruits, including walnuts, almonds, pistachios, apricots, cherries, and cranberries. This gives the baklava a complex and flavorful taste. The key to making great baklava is to layer the phyllo dough and nut mixture very thinly. This will ensure that the baklava is crispy and flaky. We also brush each layer of phyllo dough with melted butter, which helps to keep it moist and flavorful. Once the baklava is assembled, it is baked in a preheated oven until golden brown and crispy. The baklava can be served warm or cold, and can be stored at room temperature for up to 3 days.

Prep time: 30 | Cook time: 60 | Serves: 12

Ingredients

• 1 package phyllo dough (one pound)
• 1/2 cup melted butter
• 1 cup chopped walnuts
• 1 cup chopped almonds
• 1 cup chopped pistachios
• 1 cup chopped dried apricots
• 1 cup chopped dried cherries
• 1 cup chopped dried cranberries

Instructions

1. Heat oven to 350 degrees F (175 degrees C).
2. Brush a 9x13 inch baking dish with melted butter.
3. Unroll phyllo dough and lay one sheet in the prepared pan. Brush with melted butter.
4. Repeat with 10 more sheets of phyllo dough.
5. In a large bowl, combine the walnuts, almonds, pistachios, apricots, cherries, and cranberries. Sprinkle half of the nut mixture over the phyllo dough.
6. Repeat with the remaining 11 sheets of phyllo dough and the remaining nut mixture.
7. Cut the baklava into diamond shapes.
8. Bake for 45-60 minutes, or until golden brown.

Why It Works

• Using a store-bought phyllo dough makes this recipe much easier to make at home.
• Layering the phyllo dough and nut mixture very thinly ensures that the baklava is crispy and flaky.
• Brushing each layer of phyllo dough with melted butter helps to keep it moist and flavorful.