Recipe: Campfire Baklava

Campfire Baklava

Campfire Baklava

Sick of s’mores? Try this change of pace on your next camping trip. From Cooking with Fire by Paula Marcoux, and used with her permission.


7 oz all purpose flour
1/2 t Kosher salt
2/3 c lukewarm water

Stretching borek dough

Stretching the dough

3/4 c walnuts, finely chopped
1 1/2 T sugar
1/2 t cinnamon

1/4 c honey
1/4 c water

Oil for pan-frying

Method: Mix the dough ingredients with a fork or your fingers, adding a tiny bit more water if necessary. Knead until very smooth and divide into 4 balls. Wrap each ball in plastic wrap and rest at least one hour and as long as overnight.

Folding Baklava

Folding dough for baklava

Baklava Cooking

Baklava cooking (the misshapen one is mine)

On bake day, combine the walnuts, sugar and cinnamon. Unwrap the dough balls and flatten each of them into a uniform circle with a rolling pin or the heel of your hand. Expand by turning the dough disk in your hands and kneading the edge; gravity will cause the dough to become thinner and wider. Keep doing this until the dough is very thin, stopping if it starts to tear. Place the dough on a lightly floured work table and place 1/4 of the walnut/sugar/cinnamon mix in the middle. Fold in from bottom then again from top like a business letter, then fold in the sides. Transfer to an oiled skillet over medium heat and fry until browned on each side, perhaps 5 minutes. Cut into serving size pieces and transfer to a serving plate; drizzle the syrup on top and allow the baklava to soak it in for a few minutes before serving.

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