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Cook like the Pros: Learn to make Sassool's Peppermint Baklava Crunch
The Sassool team shows us how to make this holiday twist on their famous dessert.
W R L dot coms cook like the pros, is presented by US Foods and the N C. Department of Agriculture. Good hello and welcome to W. RL's Cook Like the pro Siri's. My name is Chad Blackwelder with the North Carolina Department of Agriculture. This time around, we're doing a holiday edition. We're featuring local chefs using local products to make their favorite holiday dishes. Thank you guys. So much for supporting the Siri's has been wildly successful, and thank you also to our partners wre l and US foods. We hope you enjoy this Siri's and remember shot where you see there's got to be in. See signs that support local Everyone have a safe and happy holiday season. Thank you very much, Bassist. Whole family We are gonna be showing you guys how to make a white chocolate government baklava. It's gonna be our December special at the School cafe, so we're starting off with our main ingredients. We have simple syrup bubbling on simmering down. The bottle was made with phyllo dough. Walnuts. Of course, we butter the layers and then on top, we're gonna do a crispy candy cane crunch with a drizzle of white chocolate. So here we go. So the way you make baklava is you layer the thin layers of phyllo dough with every layer. You dab a little bit of butter, so it sticks to the other layers. We put down nine layers of phyllo dough first, followed by a layer of nuts and then another nine layers of phyllo dough, followed by the nuts. Today we have walnuts in our baklava with this special feature of baklava. We also have the candy cane crunch. So my sister in Wells, adding that also in with the nuts afterwards we're gonna layer some more layers of phyllo dough. So we get those nice, uh, crispy layers with lots of different ingredients. So once the simple syrup has reduced down so that it's pretty thick because you can see and now actually looks like a syrup kind of like maple syrup, they put on pancakes. You take it off the heat and you let it cool. The baklava is done with the layering, and we're gonna pre cut it and then put it in the oven on 3 50 for about an hour. The reason we pre cut it is because all the layers of fuel or no, they're gonna expand, and they're gonna also become really crispy. So you want them to be pre cut before they become so fragile. Otherwise, you'd be cutting super fragile phyllo dough. And the look of your baklava afterwards would be nowhere close to what you wanted to look like. So the bottom was ready. Go ahead and take it out of the oven, Noel on. And then immediately, we're gonna pour some simple syrup on it on the simple syrup will absorb and make the back of a super sweet on. You want to do it while the baklava is hot? Yeah, yeah, it's okay if it feels like the Jehovah is soaked because it's super crispy and it's gonna soak in that syrup and then become a little bit sticky and it won't be sorry. So the baklava is ready to go for decorating. We have also reinforced the cuts that we did before, so now it can actually be scooped out of the pan and eaten if you wanted to right now. But for our white chocolate peppermint crunch baklava way. Take the white chocolate and we drizzle it over the baklava and If it's messy, all the better. A little bit of that. Okay, Theun followed by It just looks like Christmas on taste. So good too. Uh huh. Well, here you have it. White chocolate, Peppermint crunch, baklava. It'll be a both to school locations all of December, and it is ridiculously good.