Gochujang Cream Baklava
A Fusion of Cultures: Gochujang Cream Baklava
Innovatively blending Korean and Middle-Eastern cuisines, Gochujang Cream Baklava captures the fiery sweetness of traditional gochujang and the classic, flaky elegance of baklava. While baklava has been a beloved dessert in various forms across the Middle East, Greece, and the Balkans for centuries, this recipe introduces a uniquely modern twist by incorporating gochujang, a spicy Korean chili paste renowned for its balanced complexity of flavors.
Ingredients for Gochujang Cream Baklava
- Phyllo Dough - 500g
- Unsalted Butter - 250g, melted
- Pistachios - 200g, finely chopped
- Walnuts - 200g, finely chopped
- Heavy Cream - 200ml
- Sugar - 300g
- Honey - 150ml
- Water - 200ml
- Lemon Juice - 2 tbsp
- Gochujang - 2 tbsp
- Ground Cinnamon - 1 tsp
- Ground Cloves - 1/2 tsp
- Salt - a pinch
Preparation of The Gochujang Cream Baklava
1. Prepare the Gochujang Syrup
Begin by combining water, sugar, and honey in a saucepan over medium heat. Stir until the sugar dissolves. Add lemon juice and gochujang, simmering for around 5 minutes until slightly thickened. Allow this mixture to fully cool before using it in the baklava.
2. Prepare the Nut Filling
In a bowl, combine finely chopped pistachios and walnuts. Incorporate cinnamon, cloves, and a pinch of salt, mixing thoroughly to evenly distribute the spices.
3. Layering the Baklava
Preheat your oven, setting the temperature according to your oven model. Lightly grease a baking pan with butter. Unroll the phyllo dough, and trim it to fit the pan if necessary. Cover the unused sheets with a slightly damp cloth to avoid drying out. Place a single sheet of phyllo dough in the pan, brushing it gently but thoroughly with melted butter. Repeat this process, layering ten sheets each brushed with butter. Spread a thin layer of the nut filling over the last buttered sheet. Continue to layer, alternating every five sheets of phyllo dough with butter and a layer of the nut mixture until all ingredients are used. Finish with a top layer of at least five sheets, buttering each one.
4. Baking the Baklava
Pre-cut the layered dough into diamond shapes or squares, ensuring you reach the bottom of the pan but not cutting into the material itself. Place the pan in the oven at the recommended baking temperature and bake until the top is golden brown and crispy, approximately 40 to 45 minutes. Keep a timer handy to avoid overbaking.
5. Adding the Gochujang Syrup and Cream Finish
Pour the cooled gochujang syrup evenly over the hot baklava. Make sure it seeps through all layers evenly. Allow the baklava to cool down completely to absorb the syrup. Meanwhile, in a small pot, gently heat heavy cream until warm but not boiling. Drizzle over the top of the cooled baklava just before serving for a creamy touch that balances the spiciness of the gochujang.
How to Enjoy Gochujang Cream Baklava
Gochujang Cream Baklava pairs excellently with a traditional black tea or Korean barley tea, where the slight bitterness of the tea balances the sweet and spicy flavors of the dessert. This twist on a classic dish makes for a memorable ending to any meal, offering a harmony of textures and tastes that leave a lasting impression.