Biscoff Baklava

• FOR THE BAKLAVA:
• 1 pound Phyllo Dough
• 3 sticks Unsalted Butter, melted
• 8-7/8 ounces, weight Package Of Biscoff Cookies
• 3/4 cups Packed Dark Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves
• 14 ounces, weight Jar Biscoff Spread
• FOR THE SIMPLE SYRUP:
• 1-1/2 cup Water
• 1 cup Granulated Sugar
• 1/2 cups Agave Nectar
• 1 Tablespoon Pure Vanilla Extract
• 1 stick Cinnamon

1. For the baklava:
2. 1. Thaw phyllo dough according to directions on package (I thawed mine in the refrigerator overnight so they were ready to use, then covered them with a damp towel as I used them in the layering process). Once they are thawed, then unroll them.
3. 2. In a heat-proof bowl, melt the butter in the microwave, using 30 second intervals. Once melted, set aside.
4. 3. Place the Biscoff cookies in a large Ziploc bag, close the bag, and using a rolling pin or another heavy object, beat the cookies until they are crumbled into fine pieces. (You can also use a food processor to pulse the cookies into a fine mixture).
5. 4. Add the brown sugar, cinnamon, nutmeg and cloves to the cookie mixture and combine (by shaking the bag a little bit, or just using your hand to mix all the ingredients together).
6. 5. In a heat-proof bowl, melt the Biscoff spread for 30 seconds in the microwave. You want the spread to be smooth and silky enough to spread easily onto the phyllo layers.
7. 6. Use a pastry brush to butter the bottom of a 9x13 baking dish using the melted butter.
8. 7. Layer 8 sheets of phyllo dough into your dish, brushing each layer with the melted butter before you add another layer. Be patient and gentle with the dough, if it begins to rip, just try to polish it into place ... the butter will help do that.
9. 8. After layer 8, spread a thin layer of Biscoff spread evenly over the dough.
10. 9. Top the layer of Biscoff spread with the Biscoff cookie mixture, making sure to distribute evenly over the dough.
11. 10. After this first layering process, then add 4 layers of phyllo, each sheet brushed with butter. Then, repeat the Biscoff spread and Biscoff cookie mixture process.
12. 11. Repeat this process twice more: 4 layers of phyllo (each sheet buttered), 1 layer of Biscoff spread, 1 layer of Biscoff cookie mixture.
13. 12. After that layer, add 8 sheets of phyllo on top, just like you did in the beginning, brushing each layer with melted butter.
14. 13. If there is any butter left, pour it over the top.
15. 14. Stick the whole pan in the fridge and preheat the oven to 350 F. Remove baklava from the fridge and using a sharp knife, cut as desired. I set my pan down horizontally, them made 8 vertical cuts from left to right. Then, I started in a corner and cut diagonals.
16. 15. Once cut, place pan in the oven and bake for 40 minutes (if the top of the baklava starts to get brown, tent it with aluminum foil).
17. 16. When finished baking, gently cut out a corner piece and tilt the pan to drain the excess butter.
18. 17. While the baklava is hot, evenly pour the simple syrup over top.
19. 18. Ideally, let the syrup coated baklava set overnight (cover with aluminum foil once cool) before cutting and serving. Optional: sprinkle extra cookie mixture on top before serving.
20. For the agave simple syrup:
21. 1. Combine all ingredients together in a saucepan and bring to a boil.
22. 2. Reduce the heat and let simmer for 20 minutes.
23. 3. Remove from heat and cool completely.
24. 4. Remove cinnamon stick before drizzling.
25. Both recipes adapted from How Sweet It Is.

butter, cookies, brown sugar, ground cinnamon, ubc, ubc, simple syrup, water, sugar, vanilla, cinnamon

Taken from tastykitchen.com/recipes/desserts/biscoff-baklava/ (may not work)