Hazelnut and Pineapple Baklava with Brie

This dessert gets a savory twist as it's covered with pineapple syrup and served with a piece of creamy Brie.
Hazelnut and pineapple baklava with brie / Photo by Beth Galton / Styling by Diana Yen

Courtesy Gabriel Rucker, chef/owner, Canard, Portland, OR

This sweet and flaky pastry is a favorite. But in this recipe, baklava gets a savory infusion of Oregonian ingredients.

Damper, a Three-Ingredient Campfire Bread
Ingredients
  • ½ cup honey
  • ⅓ cup fresh pineapple juice
  • ¼ teaspoon Espelette, cayenne or Aleppo pepper
  • ½ lemon, juiced
  • 2 cups toasted hazelnuts
  • 1 teaspoon truffle oil
  • ¼ cup dark-brown sugar
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 1 package frozen phyllo dough, thawed
  • 3 sticks butter, melted, plus more for pan
  • 8 ounces Brie, cut into 8 wedges, for serving
  • Oregon truffle, for garnish (optional)
Directions

In small saucepan over medium heat, combine honey, pineapple juice and pepper. Simmer just until mixture becomes syrup, about 10 minutes. Add lemon juice and cool to room temperature. Set aside.

Place hazelnuts, truffle oil, sugar, sage, salt and pepper in food processor. Blend until coarse and crumbly.

Butter 9×9-inch baking pan and trim phyllo dough to fit. Line pan with one sheet of dough and brush liberally with butter. Repeat 10 times. Add ¼ of nut mixture and pat down lightly, to pack. Top with 5 sheets of dough, brushing each layer liberally with butter, followed by ¼ of nut mixture.

Repeat two times. Cover with 10 more sheets of dough, again brushing each layer liberally with butter. Gently press down entire stack. Refrigerate for 10 minutes.

Heat oven to 350˚F. Carefully cut baklava into 2-inch squares (do not remove from pan), and bake 60 minutes. Remove from oven and drizzle immediately with pineapple honey, coating entire surface. Cool to room temperature.

Divide baklava squares between plates, shave truffles over top of each, if using, and serve with wedge of Brie. Serves 8.

Pair It

Brooks 2015 Tethys Riesling (Eola-Amity Hills).“This is a late-harvest vintage Riesling, gently pressed from frozen grapes,” says Andy Fortgang, wine director/owner. “It’s rich and fruity, framed with an excellent acidity. The sweetness complements the baklava and cheese combination with enough acidity to cut the dish’s richness.”

Published on November 24, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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