Baklava Blondies Food

OLIVE OIL BLONDIES WITH CHOCOLATE FROSTING

Steps:

• For the blondies: Preheat the oven to 350 degrees F. Grease an 8-inch square pan with cooking spray and line with parchment paper.
• In a large bowl, whisk together the flour, brown sugar, salt and baking powder. In a separate bowl, whisk together the olive oil, vanilla and eggs. Stir the wet ingredients into the dry ingredients and pour the mixture into the pan, spreading it out evenly.
• Bake until the center is set; begin checking for doneness at 35 minutes. Let cool in the pan on a rack for 10 minutes, then remove to the rack and cool completely.
• For the frosting: Use an electric mixer to beat together the confectioners' sugar, butter, cocoa powder, heavy cream, vanilla and salt.
• Spread the frosting on the blondies, top with sprinkles (if desired) and cut into squares. Store in an airtight container in the fridge for up to a week.

BAKLAVA

Steps:

• Preheat the oven to 375°F.
• Mix together the walnuts, sugar, and spices and set aside.
• As you work, keep the sheets of phyllo covered with plastic wrap to keep them from drying out. Place 1 sheet of phyllo on the bottom of a jelly roll pan (12-inch x16-inch). Brush the dough lightly with melted butter. Repeat this process until there are 8 sheets of phyllo in the pan.
• Sprinkle one-third of the nut mixture onto the phyllo sheets.
• Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.
• Place another one-third of the nut mixture on the dough.
• Layer the remaining sheets of phyllo on top of the nuts, brushing melted butter in between each sheet. Brush the top sheet with butter as well.
• Trim the edges so that they do not stand above the level of the dough.
• Cut the pastry into 2-inch squares, making sure not to slice through the bottom layer of phyllo dough. Leaving the bottom layer uncut will allow the syrup to soak in more efficiently.
• Bake at 375°F for 25-30 minutes or until the top layer of the phyllo takes on a light golden brown color.
• While the dough bakes prepare the syrup. Combine all of the ingredients and bring to a boil. Remove the clove and lemon peel.
• Remove the pan from the oven and immediately pour hot syrup over the baklava.
• Before serving allow the baklava to stand at room temperature until cooled. Slice through the bottom layer of phyllo dough and serve.