Monday, March 19, 2012
The best baklava I ever ate was made by a guy named Lou. He brought a big tray of it to Martin's Eastwind one Tuesday night when a bunch of random people got together to do country line dancing. I do believe it was all pistachio, and it definitely was all delicious.
While the following recipe can't hold a candle to Lou's baklava, it's quick and easy and turns a slice of bread or a croissant into a quick and easy facsimile of a certain nutty treat.
Baklava Spread (adapted from Elle's New England Kitchen)
1 1/2 cups toasted nuts (I used half pistachios, half walnuts)
1/2 cup honey
pinch kosher salt
1/2 tsp ground cinnamon
Place all of the ingredients in a food processor and pulse about 20 times until nuts are in small pieces but not quite a paste. Store in an airtight container in the fridge.
Makes 1 generous cup
Posted on Minxeats.com.