Fruit 'N' Nut Baklava – a delicious recipe with trail mix, sugar, cinnamon, pastry sheets, unsalted butter, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F Light grease a 9x13 baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
2
Combine trail mix, dried fruits, sugar,and cinnamon in a food processor. Finely chop. Set aside.
3
Gently lay a piece of phyllo pastry in pan and brush with melted butter. Repeat with 7 more sheets of phyllo. Brushing each sheet with melted butter.
4
Sprinkle a thin layer of nuts and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry until all the nut mixture is used.
5
Top with the final 8 individual buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30-35 minutes.
6
In a small saucepan, combine honey and water. Bring to a boil, reduce heat and simmer gently for 7 minutes or until slightly thickened. Let cool.
7
Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some finely chopped nuts, if desired.
583
kcal
Calories
46
g
Fat
47
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (150 g) package nut & seed trail mix, 2 cups dried fruit (Dried and Sweetened Five Fruit Medley), 1/2 cup sugar, 1 teaspoon cinnamon, and more.
Yes, Fruit 'N' Nut Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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