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Savory baklava with layers of butternut, aioli chicken and walnuts in spicy honey

Serves 6

1lb chicken, cooked and shredded

25 sheets phyllo dough, defrosted

1 small butternut squash

spray oil

1c walnuts

1/4c honey, warmed 

2tbsp Sriracha

2tbsp hot water

For Aioli:

2tbsp lemon juice

1/2tsp paprika

1/2tsp salt

2 egg yolks

1/4c olive oil

1/4c veggie oil

Set out the phyllo dough to come to room temperature. Preheat oven 400 degrees. Peel and halve the butternut squash and slice into 1/2 inch slices. Toss in some oil with some salt n pep and red pepper flakes and spread evenly on a baking sheet. Roast until cooked but not too soft, about 20 to 25min.  Cool completely. 

Meanwhile, prepare the aioli. Use an immersion blender to hand process lemon juice through egg yolks, then add both oils in a thin stream until fully combined and fluffy. Season with salt n pep. Toss chicken in aioli and set aside.

Use a food processor to pulse walnuts to a chunky crumb consistency. Use the spray oil to grease an 8x8" metal baking pan and heat oven to 325 degrees. Work quickly to keep dough from drying out. Place one layer of phyllo in the bottom of the pan, keeping a damp kitchen towel over the remaining dough when not using. Spray oil over dough then layer with another piece. Repeat so it is 5 layers of dough, finishing with another spray of oil. Layer on butternut squash. Layer on five more sheets of phyllo with oil in between each sheet. Next do a layer of the aioli chicken. Another five sheets of phyllo. Finally layer on the walnuts. In a small bowl whisk together honey, hot water and sriracha and drizzle over the walnuts evenly. Layer on the last 10 sheets of phyllo, ending with some oil sprayed over the top.Using a very sharp knife, cut the entire baklava into 6 pieces.

Bake for 1 hour and 5 minutes. Rest 10 minutes before serving.


Don't do it.