Jalapeno Beer Baklava Recipe

Jalapeno Beer Baklava

Originally published April 6, 2011. Updated on 6/11/2021

Jalapeno Beer Peanut Baklava - sounds bizarre, doesn't it?

Well, much like our Jalapeno Beer Peanut Brittle, this recipe adds beer and jalapenos to a traditional dessert, coming up with something awesome.

Unlike the brittle, which has a "low, slow" burn, there is almost no burn to this at all.

Rather than bringing heat to the table, the jalapenos are there for a fruity, complex flavor. The beer also adds an interesting complexity, and doesn't jump out at you as being - in fact - beer.

Although a total bastardization on tradition - much like my Maple Walnut Baklava - many people who've tried this have declared this to be their favorite baklava!

A Note About Ingredients

I tend to default to peanuts, but can use whatever nuts you like!

I like roasted peanuts and/or cashews when using beer and jalapenos, but any nuts will work.

As for beer, I like using a pale lager for this recipe, such as Molson Canadian, Labatt Blue, or Corona.

Anything too dark would overpower the other, more delicate flavors in this recipe - the honey, nuts, etc.

PS: If you're a fan of baklava, be sure to check out my Baklava Cheesecake recipe!

How to Make Jalapeno Beer Baklava

The full recipe follows, at the end of this post... but here’s a pictorial overview!

Prepare the Pastry

Preheat oven, generously grease the bottoms and sides of a 9 x 13 inch pan.

Carefully unroll phyllo dough. Use a knife to slice the whole stack in half to make two stacks of 9 x 13" sheets.

Cover with a lightly damp cloth to prevent phyllo from drying out as you work - it’s finicky, fragile stuff!

Lay two sheets of phyllo in bottom of prepared pan. Use a pastry brush to apply a thorough coating of melted butter. Layer with two more sheets.

Repeat twice more, for a total of 8 sheets.

Sprinkle about ¼ cup of the chopped peanuts evenly across the top.

Layer with two more sheets, butter, and ¼ cup of the nuts.

Continue this pattern of two sheets, butter, nuts until you have 6 sheets left.

With the final 6 sheets, layer two sheets, spread with butter, lay down two more sheets, spread with butter, and top with the final two sheets.

Use a sharp serrated knife to cut the baklava into diamond or square shapes, whatever size you’d like them.

Be sure not to cut all the way to the bottom - cut to about ¼ - ½” from the bottom.

Bake for 45-55 minutes, until crisp and golden brown.

Make the Jalapeno Honey Syrup

As the baklava is baking, make the sauce:

Finely chop jalapeno peppers. Remove seeds and rib meat if you prefer - leaving them in adds heat.

Combine with beer in a small saucepan. Heat over medium until simmering, then turn heat down to low. Simmer for 5-10 minutes to infuse flavor. (5 for less peppery, 10 for more peppery!).

Add sugar to beer and pepper mixture, stir until dissolved. Add in honey, stir well, and simmer on medium-low for another 20 minutes.

Finish the Jalapeno Beer Peanut Baklava

When baklava has finished baking, remove from oven and immediately pour the honey beer sauce evenly over the top.

Let cool completely before cutting all the way through to the bottom, using the precut lines.