Layers of buttery phyllo dough packed with a toasted pistachio and strawberry crumble, soaked in a vibrant strawberry thyme syrup. Garnished with a bright pistachios, freeze-dried strawberries, white chocolate, sweet dark chocolate, and powdered sugar.
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Pairing: Robert Mondavi Private Selection 100% Cabernet Sauvignon

Prep Time: 60 minutes
Cook Time: 1 hour 15 minutes
Serves: 10-12

Prep Directions:

1. Thaw wrapped phyllo dough in fridge over night or at room temperature for 2-3 hours prior to assembly.
2. Melt unsalted butter in a medium-sized pot over low heat and set aside.
3. Combine finely chopped pistachios, freeze-dried strawberries, and fresh thyme. Mix with a dry utensil and set aside covered.
4. In a medium-sized pot combine granulated sugar, honey, lemon juice, and water. Whisk over low heat until sugar is dissolved, and liquid reaches a simmer. Simmer for 6-10 minutes to reach a syrup-like consistency. Remove from heat and cool.

Assembly Directions: 

1. Pre-heat oven to 325°F and prepare assembly area with:
   • Parchment-lined baking sheet
   • Thawed phyllo dough, unwrapped, unrolled, and covered with a clean damp paper towel.
   • Melted butter with pastry brush
   • Chopped pistachio-strawberry mix
2. Brush a thin layer of melted butter on lined baking sheet. Then remove 1 sheet of phyllo dough, place on baking sheet and brush with a generous layer of melted butter. Repeat to achieve a base layer of 10 buttered phyllo sheets.
3. Sprinkle ¾ cup of pistachio-strawberry mix evenly across the top of phyllo.
4. Repeat Step 2 until a base of 5 phyllo sheets is achieved. Sprinkle ¾ cup of pistachio-strawberry mix evenly across the top of phyllo.
5. Repeat Step 4 a total of 4 times.
6. Repeat Step 2 until a final 10-phyllo sheet layer is achieved. With a sharp knife, cut assembled Baklava lengthwise into 2” strips. Rotate sheet pan and cut 2” diagonal strips to form diamonds.
7. Bake until phyllo is golden brown and crispy, approximately 1:00-1:15 hours.
8. Remove from oven and immediately pour room temperature syrup over entire baklava. Note: The baklava should sizzle and pop. Allow baklava to cool 4-6 hours at room temperature.
9. Shave white and sweet dark chocolate with a vegetable peeler and set aside.
10. Melt chocolates separately in the microwave in 15-second increments, for a total of 45 seconds. Drizzle melted white chocolate on a quarter of the baklava and top with sweet dark chocolate shavings. Drizzle melted sweet dark chocolate on another quarter of the baklava and top with white chocolate shavings.
11. Garnish another quarter of the baklava with 2 tbsp of chopped pistachio and 1 tbsp of powdered sugar.
12. Garnish the remaining quarter of baklava with 2 tbsp of chopped freeze-dried strawberries and 1 tbsp of powdered sugar. Serve immediately or store covered at room temperature for up to 3 days.

Chef’s Notes: 

Final order of assembly

• 10 buttered phyllo sheets
• ¾ cup of pistachio-strawberry mix
• 5 buttered phyllo sheets
• ¾ cup of pistachio-strawberry mix
• 5 buttered phyllo sheets
• ¾ cup of pistachio-strawberry mix
• 5 buttered phyllo sheets
• ¾ cup of pistachio-strawberry mix
• 5 buttered phyllo sheets
• ¾ cup of pistachio-strawberry mix
• 10 buttered phyllo sheets