A big thanks to Asprie US for supplying the crickets used to develop this insect recipe.
Baklava is the reason I was able to gain weight backpacking through Turkey in mid August. Roast crickets add a nice nutty addition to the pistachios in this buglava.
| Servings | Prep Time |
| 20 pieces | 11/2 hours |
| Cook Time |
| 11/2 hours |
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Baklava is the reason I was able to gain weight backpacking through Turkey in mid August. Roast crickets add a nice nutty addition to the pistachios in this buglava.
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Ingredients
- 1/2 pound defrosted phyllo dough
- 1 1/2 cups chopped roast crickets
- 2 cups chopped roast pistachios
- 1/4 cup sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1 1/2 sticks melted butter
- 3/4 cup sugar
- 3/4 cup water
- 1/2 cup honey
- 1 tablespoon fresh lemon juice
- coarse zest from 1/2 small orange
- 5 whole cloves
Servings: pieces
Units:
Instructions
- butter a 13”x9” inch baking dish and preheat oven to 325F
- Combine chopped nuts and mealworms.
- Stir together in a small bowl ¼ cup sugar, lemon zest and cinnamon
- Unfold phyllo dough and trim to fit baking pan, 13”x9” sheets and be sure to keep phyllo dough covered when not in use as it can dry out quickly.
- Layering the baklava: -place 2 phyllo sheets into buttered baking pan and brush with butter -place 2 phyllo sheets and brush with butter -place 2 phyllo sheets and brush with butter -sprinkle the 6 phyllo sheets evenly with ½ of sugar/cinnamon and nut/mealworm mixtures -cover filling with 2 more phyllo sheets and brush with butter -place 2 phyllo sheets and brush with butter -place 2 phyllo sheets and brush with butter -sprinkle the 6 phyllo sheets evenly with remaining sugar/cinnamon and nut/mealworm mixtures -cover with all remaining phyllo sheets, adding 2 sheets at a time, then -brushing with butter
- cut 1-2 inch diamond or squares servings through all baklava layers using a sharp knife - make sure to do this now, you wont be able to cut the baklava well after it bakes
- Bake for 30 min @ 325F
- Reduce to 300F and bake for an additional 15 to 30 min or until the baklava is golden brown
- While the baklava is baking, combine 1 ⅓ cups sugar, water, honey, lemon juice, orange zest, and cloves in a sauce pan
- bring the mixture to a boil, stirring until sugar has dissolved reduce heat and simmer uncovered for about 15 min
- strain the syrup and pour over evenly fully baked baklava let baklava cool for at least 4 hours before serving
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