Biscoff Baklava

Biscoff Baklava

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Chelsy Ethridge                                  

This recipe is inspired by Chelsy's favorite International cookie. She absolutely loves Biscoff cookies - they just scream "the holidays" so why not crumble them up and put them between thin layers of crispy phyllo dough that has been basted with butter? This dish feeds a crowd, and tastes like the holidays with hints of cinnamon, nutmeg, cloves, and brown sugar, layered in between sheets of phyllo dough that are covered with melted Biscoff cookie butter, topped off with crumbled Biscoff cookies, and drenched in a sweet agave simple syrup. Break out the coffee and you have got yourself the perfect holiday dessert!!

Makes 1 9x13 in. pan - about 40-50 pieces of Baklava
Prep: 20 minutes
Cook time: 40 minutes 

For the baklava:

3 sticks of unsalted butter, melted
1 8.8 oz package of Biscoff cookies
3/4 c. packed dark brown sugar
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1 14 oz. jar of Biscoff spread
1 pound of phyllo dough, defrosted

For the agave simple syrup:
1 1/2 c. water
1 c. granulated sugar
1/2 c. agave nectar (or honey)
1 T. pure vanilla extract
1 cinnamon stick

For the baklava:
1. Thaw phyllo dough according to directions on package (I thawed mine in the refrigerator overnight so they were ready to use, then covered them with a damp towel as I used them in the layering process), then unroll.
2. In a heat-proof bowl, melt the butter in the microwave, using 30 second intervals. Set aside.
3. Place the Biscoff cookies in a large Ziploc bag, close, and using a rolling pin, or another heavy object, beat the cookies until they are crumbled into fine pieces (You can also use a food processor to pulse the cookies into a fine mixture).
4. Add the brown sugar, cinnamon, nutmeg, and cloves to the cookie mixture and combine (by shaking the bag a little bit, or just using your hand to mix all the ingredients together).
5. In a heat-proof bowl, melt the Biscoff spread for 30 seconds in the microwave. You want the spread to be smooth and silky enough to spread easily onto the phyllo layers.
6. Use a pastry brush to butter the bottom of a 9x13 baking dish.
7. Layer 8 sheets of phyllo dough, brushing each layer with the melted butter. Be patient and gentle with the dough, if it begins to rip, just try to polish it into place...the butter will help do that.
8. After layer 8, spread a thin layer of Biscoff spread evenly over the dough.
9. Top the layer of Biscoff spread with the Biscoff cookie mixture, making sure to distribute evenly over the dough.
10. After this first layering process, then 4 layers of phyllo, each sheet brushed with butter, repeat the Biscoff spread and Biscoff cookie mixture process.
11. Repeat this process twice more: 4 layers of phyllo, 1 layer of Biscoff spread, 1 layer of Biscoff cookie mixture.
12. After that layer, add 8 sheets of phyllo on top, just like you did in the beginning, brushing each layer with melted butter.
13. If there is any butter left, pour it over the top.
14. Stick the whole pan in the fridge, preheat the oven to 350 F. Remove baklava from the fridge and using a sharp knife, cut as desired. I set my pan down horizontally, them made 8 vertical cuts from left to right. Then, I started in a corner and cut diagonals.
15. Once cut, place pan in the oven and bake for 40 minutes (if the top of the baklava starts to get brown, tent it with aluminum foil).
16. When finished baking, gently cut out a corner piece and tilt the pan to drain the excess butter.
17. While the baklava is hot, evenly pour the syrup over top.
18. Ideally, let the baklava set overnight (cover with aluminum foil once cool) before cutting and serving. Optional: sprinkle extra cookie mixture on top before serving.

For the agave simple syrup:
1. Combine all ingredients together in a saucepan and bring to a boil.
2. Reduce the heat and let simmer for 20 minutes.
3. Remove from heat and cool completely.
4. Remove cinnamon stick before drizzling.




Thermador Recipe - Biscoff Baklava