Sheet Pan Strawberry Thyme Baklava
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
Quantity Ingredient
1-1 lb. pkg (2- 8 oz. pkg) Phyllo Dough, thawed
1 lb. Unsalted butter, melted
4 cups (1 lb.) + 2 Tablespoons Pistachios, shells removed, chopped fine
1/2 cup (3 oz.) + 2 Tablespoons Freeze dried strawberries, chopped fine
1 Tablespoon Fresh Thyme, picked, chopped fine
1 cup Granulated sugar
½ cup Honey
2 Tablespoons Lemon juice, fresh squeezed
¾ cup (6 fl.oz.) Water
¼ cup Sweet dark chocolate, melted
2 Tablespoons Sweet dark chocolate, shaved
2 Tablespoons White chocolate, shaved
2 Tablespoons Powdered sugar
Prep Directions:
- Thaw wrapped phyllo dough in fridge over night or at room temperature for 2-3 hours prior to assembly.
- Melt unsalted butter in a medium-sized pot over low heat and set aside.
- Combine finely chopped pistachios, freeze-dried strawberries, and fresh thyme. Mix with a dry utensil and set aside covered.
- 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:
- Pre-heat oven to 325°F and prepare assembly area with:
- 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.
- Sprinkle ¾ cup of pistachio-strawberry mix evenly across the top of phyllo.
- 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.
- Repeat Step 4 a total of 4 times.
- 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.
- Bake until phyllo is golden brown and crispy, approximately 1:00-1:15 hours.
- 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.
- Shave white and sweet dark chocolate with a vegetable peeler and set aside.
- 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.
- Garnish another quarter of the baklava with 2 tbsp of chopped pistachio and 1 tbsp of powdered sugar.
- 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