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Jalapeno Beer Baklava
Originally published April 6, 2011. Updated on 6/11/2021
Jalapeno Beer Baklava - Don't let the "Jalapeno" scare you - there is no burn to this baklava at all. The beer adds an interesting complexity
Jalapeno Beer Peanut Baklava - sounds bizarre, doesn't it?
Well, much like our Jalapeno Beer Peanut Brittle, this recipe adds beer and jalapenos to a traditional dessert, coming up with something awesome.
Unlike the brittle, which has a "low, slow" burn, there is almost no burn to this at all.
Rather than bringing heat to the table, the jalapenos are there for a fruity, complex flavor. The beer also adds an interesting complexity, and doesn't jump out at you as being - in fact - beer.
Although a total bastardization on tradition - much like my Maple Walnut Baklava - many people who've tried this have declared this to be their favorite baklava!
A Note About Ingredients
I tend to default to peanuts, but can use whatever nuts you like!
I like roasted peanuts and/or cashews when using beer and jalapenos, but any nuts will work.
As for beer, I like using a pale lager for this recipe, such as Molson Canadian, Labatt Blue, or Corona.
Anything too dark would overpower the other, more delicate flavors in this recipe - the honey, nuts, etc.
PS: If you're a fan of baklava, be sure to check out my Baklava Cheesecake recipe!
How to Make Jalapeno Beer Baklava
The full recipe follows, at the end of this post... but here’s a pictorial overview!
Prepare the Pastry
Preheat oven, generously grease the bottoms and sides of a 9 x 13 inch pan.
Carefully unroll phyllo dough. Use a knife to slice the whole stack in half to make two stacks of 9 x 13" sheets.
Cover with a lightly damp cloth to prevent phyllo from drying out as you work - it’s finicky, fragile stuff!
Lay two sheets of phyllo in bottom of prepared pan. Use a pastry brush to apply a thorough coating of melted butter. Layer with two more sheets.
Repeat twice more, for a total of 8 sheets.
Sprinkle about ¼ cup of the chopped peanuts evenly across the top.
Layer with two more sheets, butter, and ¼ cup of the nuts.
Continue this pattern of two sheets, butter, nuts until you have 6 sheets left.
With the final 6 sheets, layer two sheets, spread with butter, lay down two more sheets, spread with butter, and top with the final two sheets.
Use a sharp serrated knife to cut the baklava into diamond or square shapes, whatever size you’d like them.
Be sure not to cut all the way to the bottom - cut to about ¼ - ½” from the bottom.
Bake for 45-55 minutes, until crisp and golden brown.
Make the Jalapeno Honey Syrup
As the baklava is baking, make the sauce:
Finely chop jalapeno peppers. Remove seeds and rib meat if you prefer - leaving them in adds heat.
Combine with beer in a small saucepan. Heat over medium until simmering, then turn heat down to low. Simmer for 5-10 minutes to infuse flavor. (5 for less peppery, 10 for more peppery!).
Add sugar to beer and pepper mixture, stir until dissolved. Add in honey, stir well, and simmer on medium-low for another 20 minutes.
Finish the Jalapeno Beer Peanut Baklava
When baklava has finished baking, remove from oven and immediately pour the honey beer sauce evenly over the top.
Let cool completely before cutting all the way through to the bottom, using the precut lines.
High Octane Desserts!
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
More Fancy Recipes
Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!
Balsamic Mushroom Baked Brie
Boozy Crème Brûlée
Chocolate Dessert Ravioli
Clementine Mousse with Champagne
Easy Kahlua Panna Cotta
Fancy Tea Sandwiches
Mini Mushroom Arancini
Mushroom Brie Turnovers
Pepper Crusted Tuna with Wasabi Cream Sauce
Phyllo Crab Triangles
Savory Tomato Shortcake
Seafood Mousse
Spanakopita Triangles
Traditional Raspberry Mousse
White Chocolate Almond Amaretto Truffles
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Jalapeno Beer Baklava
Don't let the "Jalapeno" title scare you - there is almost no burn to this baklava at all. Rather than bringing heat to the table, the jalapenos are there for a fruity, complex flavor. The beer also adds an interesting complexity, and doesn’t jump out at you as being – in fact – beer.
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert, Snack
Cuisine: Greek, Middle Eastern
Servings: 30 - 1 9x13" Tray of Baklava
Calories: 237kcal
Author: Marie Porter
Equipment
9 x 13 Baking Dish
Ingredients
- 1 Package Phyllo Sheets (1 lb) Thawed
- 1 lb Finely Chopped Nuts*
- 1 Cup Butter Melted
- 1 ¼ Cups Beer**
- 1-2 Jalapeno Peppers
- 1 Cup Sugar
- ½ Cup Honey
Instructions
Preheat oven to 350°F (180°C). Generously grease the bottoms and sides of a 9 x 13 inch pan.
Carefully unroll phyllo dough. Use a knife to slice the whole stack in half to make two stacks of 9 x 13″ sheets. Cover with a damp cloth to prevent phyllo from drying out as you work – it’s finicky, fragile stuff!
Lay two sheets of phyllo in bottom of prepared pan. Use a pastry brush to apply a thorough coating of melted butter. Layer with two more sheets. Repeat twice more, for a total of 8 sheets.
Sprinkle ¼ cup (50 ml) of the nuts evenly across the top. Layer with two more sheets, butter, and ¼ cup (50 ml) nuts.
Continue this pattern of two sheets, butter, nuts until you have about 6 sheets left.
Layer two sheets, spread with butter, lay down two more sheets, spread with butter, and top with a final two sheets.
Use a sharp serrated knife to cut the baklava into diamond or square shapes, whatever size you’d like them. Be sure not to cut all the way to the bottom – cut to about ¼ – ½” from the bottom
Bake for 45-55 minutes, until crisp and golden brown. In the meantime, make the sauce.
Finely chop jalapeno peppers. Remove seeds and rib meat if you prefer – leaving them in adds heat.
Combine jalapenos with beer in a small saucepan. Heat over medium until simmering, then turn heat down to low. Simmer for 5-10 minutes to infuse flavor. (5 for less peppery, 10 for more peppery!).
Add sugar to beer and pepper mixture, stir until dissolved. Add in honey, stir well, and simmer on medium-low for another 20 minutes.
When baklava has finished baking, remove from oven and immediately pour the honey beer sauce evenly over the top. Let cool completely before cutting all the way through to the bottom, using the precut lines.
Notes
* Use whatever nuts you like. I like roasted peanuts and/or cashews when using beer and jalapenos, but any nuts will work.
**As for beer, I like using a pale lager for this recipe, such as Corona. Anything too dark would overpower the other, more delicate flavors in this recipe – the honey, nuts, etc.
Nutrition
Calories: 237kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 129mg | Potassium: 109mg | Fiber: 2g | Sugar: 11g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Jalapeno Beer Baklava - Don't let the "Jalapeno" scare you - there is no burn to this baklava at all. The beer adds an interesting complexity
