Brown Ale Baklava With Baked Brie and Figs
For something that sounds so fancy, this is an extraordinarily easy dish to make. The figs and the nut mixture can be made in advance (transfer them to airtight containers; store the figs in the fridge and the nuts at room temperature). In addition to the traditional butter used to brush onto phyllo when making baklava, we add a bit of beer. The beer bakes off, leaving a crispier phyllo crust than any baklava you’ve had before.Serves 6
- 6 medium black Mission figs, quartered (see Note)
- 1/4 cup walnut halves
- 1/4 cup shelled pistachios
- 2 tablespoons golden brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 4 tablespoons, divided, brown ale
- 1/4 cup honey, warmed
- 5 sheets frozen phyllo dough, thawed overnight in refrigerator
- 1 (8-ounce) wheel brie
- For serving: crackers or toasted bread
