s’mores baklava

s’mores baklava

My cousin Heather is getting married next week! I live on the other side of the world and can’t make it to the wedding, so this summer when I was visiting Chicago, I baked some s’mores baklava (/baklawa) and stashed a bunch in my parents’ freezer for the shower. Heather and her fiancé are super outdoorsy and go on so many amazing backpacking trips, and we grew up with our grandmother’s cardamom baklawa, so this felt like a total Heather dessert. Wishing H&C congratulations and a lifetime of beautiful views, good food, and love ❤️

s’mores baklava
s’mores baklava

Before I get to the recipe, a few notes on how I came up with it and why I love it. The thing is, sometimes when you combine features of two foods, you end up losing something along the way, but I didn’t want to settle for anything less than 100% s’mores and 100% baklava, so this recipe doesn’t shy away from the essential features of either. It’s soaked in a toasted marshmallow syrup, filled with crumbled pecans, graham crackers, milk chocolate, and more toasted marshmallow, and topped with all the s’mores things.

s’mores baklava
s’mores baklava

The s’mores of my childhood feature milk chocolate, toasted marshmallows, and honey graham crackers. I’ve never really been a fan of those fancy adaptations with 90% cocoa fleur-de-sel-flecked chocolate and homemade graham crackers. When it comes to s’mores flavors, I only have eyes for classic.

And it might not surprise you that I have a few dealbreakers when it comes to baklava as well. It absolutely must have crisp filo layers, which are soaked in a rich syrup—the syrup has to have just enough water to penetrate every single layer, but not so much that they become soggy. And the syrup must be there not only to sweeten things, but to hold everything together and give it a wonderfully sticky texture. If the syrup is just decorative, if it just sits on top and soaks into the outermost layer, or if it doesn’t have a structural purpose, it’s not really doing its job. And while we’re at it, it has got to have some sort of nut in the filling.

This recipe has the best of both worlds in every bite—those memories of the big plates of cardamom baklawa my grandmother always had on her kitchen counter, as well as the nostalgia of camping trips with my family.

s’mores baklava
s’mores baklava
s’mores baklava
s’mores baklava

s’mores baklava

yield: about 6 dozen pieces, depending on how you slice them
active time: about 40 minutes
total time: about 3 1/2 hours
download a PDF to print

toasted marshmallows

  • 1 10 oz bag mini marshmallows (280g) (it will end up split between the filling, syrup, and topping)

  1. Set the oven to broil.

  2. While you wait on it to heat, set aside a handful of the mini marshmallows for the topping, about 1/2 cup (25g). Place them on a small sheet pan (on top of a towel) and carefully caramelize them with a culinary torch to give them a little char (if you don’t have a culinary torch, you can put them on a skewer and carefully roast them over a gas stove, or simply use them untoasted). Set aside for decorating later.

  3. Line a large sheet pan with parchment and spray with cooking spray. Spread out the rest of the mini marshmallows into a single layer (almost the entire bag, minus the 1/2 cup for the topping). Place under the broiler and toast until golden brown all over, charred in many spots, and slightly smoking (this might only take 30 seconds, so watch them like a hawk, and move the pan around a bit if your broiler doesn’t toast evenly).

  4. Use a butter knife to score the sheet pan of marshmallows down the center, to remind yourself to divide them in half (half for the syrup, and half for the filling). Let them cool completely before scraping them up.

marshmallow syrup

  • 2 cups granulated sugar (400g)

  • 1 1/4 cup water (295g)

  • Pinch salt

  • 1/2 of the tray of broiled marshmallows (above)

  1. Place the sugar in a small saucepan, cover it with the water, and bring to a boil over high heat, gently stirring it occasionally. Once it comes to a full boil, let it go for 3 minutes, then reduce to medium-low, and add 1/2 of the broiled marshmallows (use a greased spatula to scrape them up). Stir until the marshmallow dissolves (you can increase the heat, but do not let it boil over), and remove the syrup from heat as soon as they dissolve.

  2. Set aside while you make the baklava.

the baklava

  • Butter for greasing the pan

  • 2 1/3 cups pecans (200g)

  • 17 honey graham crackers, broken into pieces (240g)

  • 1/2 teaspoon salt (2.5g)

  • 1/2 of the tray of broiled marshmallows (above)

  • 1 heaping cup milk chocolate chunks/chips for the filling (170g)

  • 16 oz filo dough sheets (454g), thawed at room temperature for 4 hours

  • 6.25 ounces hot melted clarified butter (177 grams, or 3/4 cup + 2 T by volume)*

  • toasted marshmallow syrup (above)
    For decorating:

  • 1 cup milk chocolate chunks/chips for the topping (150g)

  • The 1/2 cup of flame-toasted marshmallows (above)

  • 1 graham cracker, crumbled

  1. Set the oven to 350°F/177°C convection**, and grease a rimmed sheet pan.

  2. Place the pecans, graham crackers, and salt in a food processor, and pulse a few times, until they’re coarsely ground. Remove half of the graham/pecan mixture to a mixing bowl.

  3. Add 1/2 of the remaining broiled marshmallows to the food processor with some of the graham/pecan mixture. Run until it’s evenly worked in and no longer clinging to the blade (don’t pulse, just let it run for about 15-30 seconds at a time, so it can fling the gooey marshmallow off the blades and work it in). Add the next 1/2 of the broiled marshmallows, and run to distribute once again. Remove to the mixing bowl and mix everything together with the 1 heaping cup (170g) chocolate chips.

  4. Make sure you have all your ingredients (including the clarified butter) ready before you open the filo dough. Place half of the filo dough on the sheet pan, spread the filling evenly over it, and place the rest of the filo dough on top of the filling.

  5. Cut the baklava into diamonds by slicing straight across in the short direction, then diagonally (see photos in my original baklava post). It's best to work with a very sharp knife. It's alright if a few of the pieces go a little awry, but you want everything to stay pretty lined up.

  6. Slowly and evenly drizzle the hot clarified butter over the sliced baklava.

  7. Bake for about 25 minutes, until it has lightly browned.

  8. A few minutes before the baklava is ready to come out of the oven, slightly warm the syrup on the stove so it’s not gloopy when you pour it.

  9. As soon as the baklava comes out of the oven, slowly pour the warm marshmallow syrup over the surface, allowing it to sink in a bit as you pour it. If any syrup runs off to the side (if your tray is a little roomy), feel free to slightly tilt the tray and spoon it back over the center (don’t worry if it looks messy).

  10. Let it sit until it comes to room temperature, at least 2 hours.

  11. Temper the 1 cup (150g) chocolate (gradually melt 1/2 cup of chocolate chips in the microwave, 15-30 seconds at a time, stirring between each zap. Once melted, add the other 1/2 cup, and stir until they melt without microwaving—or microwave 5 seconds at a time if they don’t melt after a couple minutes).

  12. Drizzle the chocolate over the room temperature baklava (with a piping bag or spoon), and decorate with the toasted marshmallows and crumbled graham crackers.

  13. Wait until the chocolate hardens. Cut through the lines you made before baking, and then serve. Store at room temperature for 3 days, or the freezer for longer. It’s even better the next day.

* Clarified butter is really easy to make, and I’ve got a video and recipe here. This amount of clarified butter comes from about 8 ounces / 227 grams sweet cream butter (which is conveniently the amount in my clarified butter recipe).

** If you don’t have convection, no worries—you might need to slightly increase the temperature and/or bake it for slightly longer. If your convection fan is particularly strong, you might want to bake without convection, otherwise the pieces of filo might go flying. I’ve only had this problem baking in commercial kitchens, and most home ovens won’t actually blow things around.

s’mores baklava

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turtle baklava

turtle baklava

It’s nearly Valentine’s Day! To get in the spirit, I’ve got a bunch of new recipes on the horizon: two of my favorite Valentine’s desserts, two lovely breakfasts, and one recipe that’s actually kind of both, plus a round-up of some delightfully pretty pink sweets. Keep an eye out these next couple weeks. Today, I’m sharing my turtle baklava, inspired by the boxes of chocolate turtles I’ve been known to tear through every 14th of February, as well as my favorite dessert of all time, baklava (or baklawa/baqlawa as my family pronounces it).

I’m so excited for all this upcoming Valentine’s Day content, because I think it’s one of the best holidays for dining in. When Simon and I first moved in together (almost ten years ago! Which feels crazy to actually type), we would always treat ourselves to a prix fixe menu every year. We’d end up in a loud room with thirty other couples, all neatly lined up in tightly packed rows of identical two-seaters, eating identical food.

Eventually, we got sick of feeling like cattle, and started cooking at home for Valentine’s Day, reserving anniversaries and birthdays for dining out. This year, we’ll probably make my favorite, linguine with clams, and watch a corny rom com while talking through the whole thing like we always do. This baklava is perfect for such a dinner in with your partner, but you’re definitely going to have some leftover, so you might want to make it the night before to bring in to the office.

turtle baklava
turtle baklava
turtle baklava
turtle baklava

But before I get to the recipe, I’ll just share a few notes and reasons why I love it:

This recipe is a mash-up of two of my favorites, but it combines qualities of both in a way that makes sense. I’ve swapped baklava’s walnuts and pistachios for pecans, an essential part of chocolate turtles. I’ve incorporated chocolate into the filling, but also drizzled some on top so you get that tempered chocolate snap when you take a bite.

And while turtles are full of gooey caramel, a soaking syrup is essential to good baklava, so I’ve swapped simple syrup for caramel sauce here. This substitution was a little tricky to get just right, because syrup (whether it’s traditional simple syrup, honey, or this much less traditional caramel sauce) is not just something that gives baklava its sweetness, but the main binding agent, and the thing that keeps those layers of filo from flaking apart. So the caramel sauce had to be the perfect consistency.

Once I figured out the right proportions and timings, it was super easy to get consistent results, which I’ve included in the recipe below. Most importantly, you’ve got to pour the syrup on while it’s still hot—otherwise, it will just sit on top and never seep into the layers. While you would normally pour a chilled or room temperature simple syrup over hot baklava, this caramel sauce has quite a bite of fat and protein, and it’s far too viscous at room temperature. So make sure you follow the instructions carefully, and use the caramel while it’s still hot.

In some ways, this recipe is super forgiving. For picture-perfect baklava, you’ve normally got to make sure the top layer of filo dough is flawless. But it’s ok if that doesn’t happen with this recipe, because at the end of the day it’s just going to get doused in chocolate. Sometimes, you get a batch of filo dough that’s just a nightmare to work with, you make it on a super dry day, or you don’t thaw it properly (as you can see from the photo above, it happens to everyone), but it’ll all look great once the chocolate goes on.

turtle baklava
turtle baklava

turtle baklava

yield: about 6 dozen pieces, depending on how you slice them
active time: about 40 minutes
total time: about 3 1/2 hours
download a
PDF to print

baking the baklava

  • Butter for greasing the pan

  • 1 heaping cup milk chocolate chips for the filling (170g)

  • 16 ounces pecans (454g)

  • 1/2 teaspoon cinnamon (1g)

  • 1/2 teaspoon salt (2.5g)

  • 16 oz filo dough sheets (454g), thawed at room temperature for 4 hours

  • 6.25 ounces hot melted clarified butter (177 grams, or 3/4 cup + 2 tablespoons by volume)*

  • hot caramel syrup (below)

  • 2/3 cup milk chocolate chips for the topping (100g)

  1. Preheat the oven to 350°F/177°C convection**, and grease a rimmed sheet pan.

  2. Place the chocolate chips in a food processor and blend until they’re very finely chopped (or chop by hand). Add the pecans, cinnamon, and salt, and pulse a few times, until they’re very finely chopped/coarsely ground (but careful not to over-process them into pecan butter!)

  3. Make sure you have all your ingredients (including the clarified butter) ready before you open the filo dough. Place half of the filo dough on the sheet pan, spread the pecan mixture evenly over it, and place the rest of the filo dough on top of the pecan mixture.

  4. Cut the baklava into diamonds by slicing straight across in the short direction, then diagonally (see photos in my original baklava post). It's best to work with a very sharp knife so that you don't tear, stretch, or dishevel the filo. It's alright if a few of the pieces go a little awry, but you want everything to stay pretty lined up.

  5. Slowly and evenly drizzle the hot clarified butter over the sliced baklava.

  6. Bake for about 25 minutes, until it has lightly browned. Make the caramel (below) while you wait. Make sure the caramel is hot right as the baklava comes out of the oven, and rewarm if necessary.***

  7. As soon as the baklava comes out of the oven, slowly pour the hot caramel sauce over the surface. If the pan is wider than the filo, some of the caramel will pool at the sides. Simply scoop it up with a small spoon and drizzle back over the top.

  8. Let it sit until it comes to room temperature, at least 2 hours, and then temper the 2/3 cup (100g) chocolate (gradually melt 1/3 cup of chocolate chips in the microwave, 15-30 seconds at a time, stirring between each zap. Once melted, add the other 1/3 cup, and stir until they melt without microwaving, or microwaving 5 seconds at a time if they don’t melt after a couple minutes). Drizzle the chocolate over the room temperature baklava (with a piping bag or spoon). Wait until the chocolate hardens. Cut through the lines you made before baking, and then serve. Store in the refrigerator for up to 6 days, or the freezer for longer. It’s even better the next day.

caramel syrup

  • 2 1/2 cups sugar (500g)

  • 3/4 teaspoon salt

  • 3/4 cup water (170g)

  • 1 1/2 cups whipping cream (350g)

  1. Get all your ingredients ready, because things will move very quickly.

  2. Place the sugar and salt in a large saucepan with lots of room to prevent bubbling over. Pour the water down the sides of the saucepan, to make sure that none of the sugar is stuck to the sides (this will prevent crystallization****). Turn the heat to high, and bring to a boil without stirring.

  3. Once it comes to a boil, give it a gentle stir with a wooden spoon to help it circulate (but do not let it slosh around, or your caramel might crystalize), and then do not stir it again. The sugar will dissolve after a couple minutes. Once the bubbles become tighter and smaller (after about 5 to 10 minutes), keep a close eye on it—it will start to turn amber, and will quickly progress to clear brown. You can decide how dark you’d like it to be—I like to wait for it to get a tiny bit smokey.

  4. As soon as the syrup caramelizes to your liking, remove from heat and slowly pour in the heavy cream while stirring. Watch out, because it will bubble violently, and make sure your pot has plenty of room so it doesn’t bubble over. Once all the cream is added, keep carefully stirring the mixture, which will continue boiling dramatically. After a minute or so of stirring, everything will come together a little, and it will calm down.

  5. Set it back over medium heat, and cook stirring constantly for about 2 minutes, just until the caramel comes together and then thickens very slightly (adjust the heat to prevent boiling over). Do not let it continuously boil or it will become too thick.

  6. Pour over the baked baklava immediately (or remove from heat, keep covered for up to 30 minutes, and rewarm over low once you’re ready).

* Clarified butter is really easy to make, and I’ve got a video and recipe here. This amount of clarified butter comes from about 8 ounces / 227 grams sweet cream butter (which is conveniently the amount in my clarified butter recipe).
** If you don’t have convection, no worries—you might need to slightly increase the temperature and/or bake it for slightly longer. If your convection fan is particularly strong, you might want to bake without convection, otherwise the pieces of filo might go flying. I’ve only had this problem baking in commercial kitchens, and most home ovens won’t actually blow things around.
*** The syrup will be much more pourable when hot, and it will more easily soak through the layers of filo. Usually, chilled or room temperature syrup is poured over baklava, but this caramel works better when warm (because the fat and protein from the cream will make it set up too much at room temperature).
**** Crystallization happens when grains of sugar fall into a concentrated sugar solution. If a grain of sugar sticks to the side of the pan in the beginning, and then finds its way back into the syrup halfway through boiling, it will set off a crazy chain reaction where the whole thing will seize up and get grainy. If you follow these instructions, you should be fine, but you can also brush the sides of the pot down with water while it boils if you want to be totally cautious (I don’t like doing this, because it makes it take longer to boil off, and I’ve never had a problem with crystallization with the above method).

turtle baklava
turtle baklava

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