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Frey Vineyards

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Frey Vineyards
 
April 8, 2015 | Recipes | Frey Vineyards

Berry Baklava with a Honey Rosé Balsamic Glaze

By Darlene Buerger, 1st place winner in our Frey Wine Recipe Contest.

Berry Baklava
Berry Baklava

 

I love summertime and the abundance of sweet berries. For me that means berry pie, berry sauce, berries and ice cream or just about anything I can make to enjoy fresh berries. I also love the fresh taste and sweet aroma of Frey Organic Natural Rosé Wine. I decided to incorporate my two favorites into this easy to make, elegant recipe. Who says “You can’t have your wine and eat it too?” This recipe is best when served with an additional glass (or two) of Frey Organic Natural Rosé Wine. Enjoy!   

Ingredients:
1-8oz roll phyllo dough, thawed
½ cup butter, melted
1½ cup walnuts, chopped
6oz raspberries
6oz blueberries
½ cup cherries, pitted, chopped
½ cup sugar
2 tablespoons flour
1 teaspoon lemon zest

Glaze
½ cup honey
½ cup sugar
½ cup Frey’s Organic Natural Rosé Wine
2 Tablespoons lemon juice
1 Tablespoon balsamic vinegar

*Topping
2 tablespoons walnuts, chopped
2 tablespoons shredded sweetened coconut, toasted
1 tablespoon grated ginger
1 teaspoon lemon zest

Directions:
Spray 9x11 inch baking pan with cooking spray.
1) In a medium saucepan combine berries, sugar, flour and 1 teaspoon lemon zest. Cook over low heat 2 to 3 minutes or until berries have broken down and sauce has started to thicken. Cool slightly. 

2) Unroll phyllo and remove single sheet.  Place on flat surface. Brush with butter and repeat until you have 5 layers. Place phyllo in pan and place ¾ cup walnuts on top of phyllo. Top walnuts with 5 more layers phyllo and butter. Top this layer with berries and 5 more sheets of phyllo and butter. Top this layer with remaining walnuts and 5 more sheets of phyllo and butter. Generously butter top of final layer of phyllo and score top, cutting through all layers into desired size pieces. (3x3 inch squares or diamonds)

3) Bake baklava at 350 degrees for 25 to 35 minutes or until golden brown.

4) Glaze: In a saucepan combine honey, sugar, wine and lemon. Heat to a boil and then reduce heat to low and simmer 6 to 8 minutes or until sauce starts to thicken. (Stir sauce to keep it from burning.) Remove sauce from burner and stir in balsamic vinegar.

5) Pour cooled sauce over the baklava. Sprinkle with *Topping. Allow to set for at least 1 hour before serving.
Serves 8

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