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| 3 Cups | Cocktail peanuts, toasted |
| 1/2 Cup | Confectioner's Sugar |
| 1 Tsp. | Allspice |
| 1 Tsp. | Cinnamon |
| 5 | Bananas, peeled and sliced 1/4'' |
| 1 Tbsp. | Vanilla Extract |
| 1 1/2 Cups | Water |
| 3/4 Cup | Honey |
| 1 Tsp. | Vanilla Extract |
| 1 | 16 Oz. package of Phyllo Dough |
| 12 Tbsp. | Unsalted Butter, melted and cooled |
| - | Cinnamon |
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| 1. |
Note: To toast peanuts, position a rack in the center of the oven and preheat to 350 degrees(F). Spread the peanuts in a single layer on a baking sheet and roast 5 to 7 minutes, or until golden brown. |
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| 2. |
Make the peanut crunch: In a food processor fitted with the metal blade, process the peanuts, confectioners' sugar, allspice and cinnamon and pulse on and off until the nuts are finely chopped. Set aside. |
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| 3. |
Prepare the bananas: In a medium bowl combine the sliced bananas and vanilla. Toss to coat. Set aside. |
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| 4. |
Prepare the honey syrup: In a medium saucepan combine the water and honey. Over medium heat, stirring constantly, bring to a boil. Lower the heat and simmer. Reduce by half. Remove from heat and stir in vanilla. Let cool for 1 1/2 hours. |
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| 5. |
Layer the phyllo dough: Position a rack in the center of the oven and preheat to 325 degrees(F). Place a piece of waxed paper, measuring 18 inches in length, on a work surface. Place phyllo dough on top of the waxed paper. Trim phyllo dough to 13 x 9-inch sheets. Discard trimmings. Cover phyllo with a second sheet of waxed paper and a damp (not wet) towel. Keep the stack covered while you work with it, as phyllo quickly dries out. |
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| 6. |
Brush the bottom of a 13 x 9-inch baking pan with some of the melted butter. Remove one phyllo sheet from the stack and place it in prepared pan. Dip a pastry brush in the melted butter and lightly brush the top of the phyllo sheet. Place a second sheet of phyllo on top of the buttered sheet, press down lightly to seal and brush with more butter. Place a third sheet of phyllo on the second and press down lightly; brush with butter. Repeat the layering process three more times. Sprinkle the last phyllo sheet with 3/4 cup of peanut crunch. Layer all the sliced bananas on top of the peanut crunch. Repeat layering the phyllo sheets and peanut crunch filling 3 more times, using all the peanut crunch. |
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| 7. |
Layer the remaining phyllo sheets on the fourth layer of peanut crunch filling, brushing each sheet with butter before adding the next phyllo sheet. Drizzle any remaining butter over the top layers. Using a sharp knife, cut through all the layers to make diamond- or square-shaped pieces. To cut diamond shapes make several cuts the length of the baking pan, then make diagonal crosswise cuts. The corners and end pieces will yield odd-shaped pieces. |
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| 8. |
Bake the baklava for 45 to 55 minutes, or until golden. Cool slightly in a pan on a wire rack. Pour the cooled honey syrup over the baklava in the pan. Cool completely. |
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| 9. |
To serve, place a baklava piece on a dessert plate. Garnish with caramel ice cream and dust with cinnamon. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pastry
Bake Time:
Servings: 10
Prep. Time: 1 Hour
Utensils:
Notes: |
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