Spicy Umami Baklava with Candied Chili Pepitas

Instructions

1. 1

   Preheat oven to 325°F (160°C). Lightly grease a 9x13 inch baking tray.

   ~5 min
2. 2

   In a food processor, combine chopped walnuts and pistachios. Pulse until coarsely ground. Stir in cinnamon, cardamom, smoked paprika, nutritional yeast, and soy sauce. Mix well.

   ~10 min
3. 3

   Carefully unroll phyllo dough. Cover with a damp cloth to prevent drying out. Brush one phyllo sheet generously with melted butter and place it in the prepared baking tray. Repeat with 7 more layers, buttering each one.

   ~15 min
4. 4

   Spread the nut mixture evenly over the phyllo layers.

   ~2 min
5. 5

   Layer the remaining phyllo sheets on top of the nut mixture, buttering each sheet as you go. Ensure the top layers are well-buttered for crispiness.

   ~15 min
6. 6

   Using a sharp knife, score the baklava into diamond or square shapes. Do not cut all the way through.

   ~5 min
7. 7

   Bake for 40-50 minutes, or until golden brown and crispy.

   ~50 min
8. 8

   While the baklava bakes, prepare the syrup. In a medium saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.

   ~15 min
9. 9

   In a small saucepan, combine pepitas, 50g sugar, cayenne pepper, and a pinch of salt. Cook over medium heat, stirring constantly, until the sugar melts and coats the pepitas, about 5-7 minutes. Spread on parchment paper to cool and crisp.

   ~15 min
10. 10

    Once the baklava is out of the oven, immediately pour the hot syrup evenly over the entire surface. The scoring will help the syrup penetrate.

    ~3 min
11. 11

    Let the baklava cool completely for at least 4 hours, or preferably overnight, to allow the syrup to soak in and the flavors to meld.

    ~240 min
12. 12

    Just before serving, sprinkle the candied chili pepitas over the top of the baklava.

    ~2 min