Honey-Walnut Baklava Truffle
- Yield 4 servings
- Prep 20 mins
- Cook 10 mins
At the Dahlia Lounge, this Baklava Truffle is served with a scoop of their own honey ice cream and garnished with a drizzle of honey, ground walnuts, and a small piece of honeycomb. You can serve each “truffle” with a scoop of store bought quality vanilla ice cream instead.
- 2 tablespoons unsalted butter, very soft
- 2 ounces California walnuts, ground very fine in a food processor
- 3 tablespoons honey
- 1 pinch salt
- -- Canola or peanut oil for frying
- 1 package kataifi*, thawed if frozen (you will not use the entire package)
- 4 -- metal mesh tea balls, 3-inch diameter
- -- Honey
- -- Honey or vanilla ice cream
Mix together the butter, walnuts, honey and salt in a small bowl until well-combined.
Use a very small scoop (scoop size #100 or about 1/3 ounce) to portion 8 small scoops of walnut butter. (This is easiest to do if you chill the nut butter enough to firm it slightly first.) Place the scoops of walnut butter on a large plate, cover with plastic wrap, and chill several hours, or overnight.
When you are ready to make the truffles, fill a heavy sauce pan with 4 inches of oil and heat to 365F, checking the temperature on a deep-fry thermometer.
Meanwhile, open a tea ball and place some loosely packed kataifi in each side.
Form a well in the phyllo in each side and place 1 scoop of the walnut butter in each well.
Fold the tea ball closed and use a small knife to push any excess phyllo that sticks out back into the tea ball. Repeat until all the tea balls are filled.
Lower the tea balls into the hot oil and fry until lightly golden brown, about 2 minutes. Using a slotted spoon, remove the tea balls from the oil, drain on paper towels, and allow to cool for about a minute.
Protecting your hands and being careful not to burn yourself, remove the truffles from the tea balls.
Drizzle some honey on 4 dessert plates. Put a truffle on each plate and place a scoop of ice cream next to each truffle. Serve immediately.
*Kataifi is shredded phyllo. It’s available frozen in some supermarkets and in specialty stores.
Recipe Courtesy of Pastry Chef Garrett Melkonian of the Dahlia Lounge in Seattle, WA