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Sichuan Hot Honey Baklava

5 from 3 votes
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Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Servings: 32 1.5" pieces

Ingredients

For the baklava

  • 120 g cashews
  • 50 g black sesame seeds
  • 1/2 tsp kosher salt
  • 1/2 tsp Sichuan peppercorn powder
  • 8 oz phyllo sheets (half of 16oz package) thawed
  • 85 g butter (6 tbsp) melted

For the syrup

  • 100 g honey
  • 120 g sugar
  • 90 mL water
  • 1 tsp chili flakes preferrably er jing tiao
  • 1 tsp Sichuan peppercorns use 1/2 tsp and skip toasting if using powder

Instructions

  • Heat oven to 375F. Brush an eighth sheet pan (6.5" x 9.5") or 8" round pan with melted butter.
  • To make the filling, add 120 g cashews, 50 g black sesame seeds, 1/2 tsp kosher salt, and 1/2 tsp Sichuan peppercorn powder to a blender or food processor and pulse until finely chopped. Alternatively, use a knife to finely chop cashews and stir together with remaining filling ingredients.
  • Work with one phyllo sheet at a time, and cover remaining sheets with a damp towel to prevent drying out.
    Completely unfold one phyllo sheet and brush with melted butter. Fold in half along long edge (hamburger style) and brush top of folded sheet with more butter.
  • Lay a skewer or chopstick 2 inches from top of phyllo sheet and place 3 Tbsp of filling below skewer. Use the skewer to fold top of the phyllo sheet around filling and roll downwards. Once rolled, scrunch the roll towards the center of the skewer to create ridges.
    Slide the skewer out and place rolled baklava into the prepared pan. Repeat with remaining phyllo and filling until the pan is full.
  • Brush the top of the rolls in the pan with butter. Use a paring knife to cut baklava into 1-2" segments. Bake at 375F for 25 minutes.
  • In the meantime, prepare the syrup. Add 1 tsp chili flakes and 1 tsp Sichuan peppercorns to a small saucepot. Dry toast over medium heat for 3 minutes, until fragrant.
  • Add 100 g honey, 120 g sugar, and 90 mL water to toasted spices. Bring to a boil then simmer uncovered for 5 minutes. Remove from heat and strain hot honey syrup through a fine mesh sieve.
  • Once the baklava is done baking, remove from the oven and immediately pour syrup evenly over the rolls. Allow the baklava to rest until completely cool, ideally overnight, before consuming.
    Store baklava in an airtight container at room temperature for up to 2 weeks.

Notes

See blog article for ingredient substitutions and links.