Vache Moukhtarian’s Paklava Cups
I had a great time visiting Chef Vache at Cracked Pepper Bistro and tasting the goods! Vache’s paklava cups are easy to make, and they pair perfectly with his “Midnight Oil” dark roast coffee from Sanctuary Roasting. A simple muffin tin, some phyllo dough, and a filling spiced to suit your tastes are the recipe for a perfect treat. Serve it up with your favorite Armenian coffee (soorj), and let your fortune do the talking!
Laura Folland’s Cinnamon Paklava
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Yield:
12
Prep time:
30 minutes
Cook time:
25 minutes
Total time:
55 minutes
INGREDIENTS
1
package phyllo dough, thawed
1
stick unsalted butter, melted
1 3/4
cups raw walnuts
3/4
tsp cinnamon
pinch of clove
pinch of cardamom
1/2
cup granulated sugar
EQUIPMENT
Muffin tins (6 or 12 cavity tins will work)
Small food processer
Small saucepan
Microplane zester
Pastry brush
INSTRUCTIONS
1.Combine sugar, water, lemon zest, and salt in a small saucepan to get the syrup started.
2.Over medium-high heat, stir and bring to a boil.
3.Reduce to a simmer and continue stirring for 5-7 minutes until the syrup begins to thicken.
4.Remove from heat, stir in vanilla, and set aside to thicken.
5.Preheat oven to 350 degrees.
6.In a small food processor, pulse the walnuts, cinnamon, clove, cardamom, and sugar until combined and the pieces are small, but not a paste, as texture is the goal.
7.Brush muffin tins with melted butter.
8.Scrunch one sheet of phyllo dough into each muffin cavity, being careful not to pack them too tightly.
9.Generously brush or spoon melted butter onto each, letting it seep into the cracks.
10.Spoon 2 heaping tablespoons of the nut mixture into each cup, pressing into the crevices.
11.Bake 20-25 minutes until golden and crispy and remove from oven.
12.Pour syrup over each cup.
13.Allow the cups to cool thoroughly before serving.
NOTES
1.
Customize the filling and syrup to suit your tastes. Remember Chef Vache’s philosophy: recipes are guidelines.