- 1 cups Pine nuts- roasted
- 2 cups Pistachios- roasted
- 1 Tablespoon Cinnamon powder
- 1/2 Tablespoon Chimayo Chile Bros. Red Chile Powder
- 1 Teaspoon Nutmeg powder
- 1/2 Teaspoon Clove powder
- 1/4 cup Powdered sugar
Red Chili Syrup
- 2 cups water
- 3/4 cup Honey
- 1 &1/2 cups Sugar
- Zest from 2 Lemons
- Zest from 1 Oranges
- Zest from 2 Limes
- 10 Whole cloves
- 3 Sticks of cinnamon
- 2 Tablespoons
Chimayo Chile Bros. Red Chile Powder
- Juice from 2 Lemons
Copyright 2012 - Chimayo Chile Brothers, LLC
- Combine all of the ingredients for the Red Chile Syrup and cook on low heat for 20 minutes, making sure to remove the cinnamon sticks and the cloves when done.
- While the
Red Chile Syrup is cooking, grind all of the other ingredients in a food processor until well ground--not quite powdered but small pieces.
- Butter a 13" by 9" pan; place a single sheet of filo on the bottom of the pan and brush it with butter; repeat with butter in between each sheet. As you add more layers to the pan your surface will get bigger, so make sure the edges of your layers always touch the sides of the pan. Begin with 7 layers of filo; then 1/3 nut mixture; then 3 layers filo; then 1/3 more of the nut mixture; then 3 layers filo; then the last of your nut mixture; finally, add the 9 last layers of filo on top, making sure to butter very well on top.
- With a very sharp, thin knife, carefully cut the Baklava into 3 inch squares (3x4 pieces) and also cut a vertical cut all around the outer edge; then make diagonal cuts, corner to corner, across all the squares, making triangles.
- Lightly sprinkle the Baklava with water to prevent shrinkage, then cook on the middle shelf at 300 degrees for 1 hour; turn at 40 minutes in order to ensure even browning.
- While it is still hot out of the oven, evenly drizzle ¾ of the Red Chile Syrup over the top of your Baklava, making sure to get the edges also; be sure to spread your syrup evenly.
- Wait 10 minutes and add more
Red Chile Syrup to any part that seems dry on the bottom of the pan--be careful though, it is better to make it a little dry than let it get soggy.
I find that this desert is best served the following day, but it can be eaten as soon as it is fully cooled. It is best served slightly warm with French vanilla ice cream and some of the remaining Red Chile Syrup
drizzled over the top. Garnish with fresh mint leaves
and a light dusting of Chimayo Chile Brothers' Red Chile Powder
P.S. Don’t wrap airtight! It won’t stay crispy.