Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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Reservations, for those place that accept them, are strongly encouraged. Some of the restaurants (indicated with an asterisk) have limited seating and/or counter service. 

Please include number of children and highchair/booster seats needed for your party. Most menus are available online. All independently-owned restaurants appreciate your patronage and cannot wait to welcome you!


Crafted: The Art of the Taco
On 1:21 PM by Nikki @ NikSnacks in , , , , , , , , ,    No comments

Paris is my favorite city in the world. There are so many things to eat in Paris that it would take years to be able to experience them all.  While overwhelming, it’s good to go in with some sort of a plan otherwise you may miss out on favorites and end up eating mediocre meals (yes, even Paris has bad food).



It would be fair to say that food is my main focus when I travel. After my flight and lodgings are booked, I usually have a list of foods I want to try and restaurants I want to visit.  Because I feel I don’t have enough time or money to try everything on my list, I’ve learned to prioritize.  I try to experience foods that can only be found in whatever location I am in or are just done the best there.  I want to eat things that allow me to take in the moment and remind my taste buds there is no where else in the world I could have that experience.

This list of my favorite foods to eat in Paris. The list is not exhaustive and I update it with every trip.  If you feel I am missing anything, please let me know! I love to discover new-to-me places that I can add to my ever-growing list.

What to eat in Paris

Croissant: Ble Sucre

The first time I visited Paris, I received a message from a friend who said,"You have to have a chocolate croissant in Paris!" I did a search for "croissant" and the nearest patisserie and Ble Sucre came up in search after search. Yes, Virginia. I will attest that the best croissants from from this place. At first, I was worried, because I passed at least 8 other boulangeries with lines snaking out of the door and when I arrived at Ble Sucre, there was not one. By the time I'd made my purchases (I got some rose marshmallows, too) there was a line wrapping around the front and out of the door. Butter croissant is what you want, but anything else from here will be the best you've had as well.


Macarons: Pierre Hermé

I never had a macaron until I had one at Pierre. I mean, I had--I'd gone to Laduree (the Target of French macarons)--the pastel awnings and beautiful storefronts are inviting and popular, but Pierre is where the real players go to play. Like a fashion designer, Pierre issues a new line of macaron flavors and other confectionery items in limited release. There are multiple standalone locations in the city and outlets inside big-box stores and pharmacies. These macarons and classic pastries like the Ispahan (croissant, macaron) will blow your mind. The boutique on St. Germaine-des-Pres is the flagship. Go there. Go change your life.

Macaron et cafe



I spent one day strolling through Paris, stopping into every single bar I saw to order Aperol Spritzes (that are advertised on EVERY. SINGLE. BILLBOARD) and commenced to get drunk on them. After an entire day of drinking, I thought it would be a good idea to hop on a bus in search of the best falafel in town. It was a race against time, because they close at midnight and my metró card expired at midnight and it was already 10:30 p.m. Well, I made it! And then I got lost. Found myself in BFF (bum f*ck France) holding my falafel in one hand and my dreams in the other. I did make it back safe and sound to my hotel and continued to munch and dip into my falafel. This was the not the best falafel I've ever had, but it was definitely the most flavorful and full of vegetables as well as the fried chickpea and parsley fritters also known as falafel. You can get it with or without harissa, a spicy red pepper condiment. GET THE HARISSA. It was not as spicy as I expected it to be but it was flavorful. I can't say I would have liked the pita without it. BE ON NOTICE: This is a tourist trap and it's crowded and busy. Order from the window for faster service. That is, if you don't mind walking around holding your (falafel) balls in your hand.



Duck: anywhere

Duck is to France as chicken is to the United States. Duck is the preferred fowl of choice on menus. In the U.S., duck is a delicacy and very expensive. It's not uncommon to pay +$25 for a plat du jour of duck at a fine dining restaurant. Casual restaurants rarely even have it on special. Because of those facts alone, if you see duck on a menu--get it. Most prices were 9-14 euros, which equates to $11-$17. And it's prepared better in France, too. No tough, fatty skin to peel away, no visceral, glistening pieces of flesh. The skin is always crisp and the meat done to temp (of your choice, of course--I always order mine medium rare in France).

Perfect duck breast with mashed potatoes garnished with parsley and pomegranate seeds


Bistro: steak frites

To me, steak frites is a quintessential French dish. Dining at a neighborhood bistro is the quinesstential French experience. Whether it's for an espresso, a glass of wine or a quick meal, the bistro is the place to go. And you should definitely go for steak and french fries. Whether it be a cut of steak (entrecote, filet, porterhouse, steak hache [hamburger]) and the starchy fingers of the Devil, it's a must have. There are numerous lists of the best places, but nearly every bistro and cafe sells it, so if the price is right--try it!

Steak frites from Verse Toujours--excellent place


Croque madame/monsieur

Enough said. I don't feel like I have to elaborate on why you should try one in Paris. I will say, the one pictured below was not very good and it was too expensive to be made on cheap bread. But that side salad was over-the-top fresh and flavorful.



Hot Chocolate: Cafe La Flor

I explain here why hot chocolate in Paris is like none other.
 
This is a photo of espresso, but the hot chocolate looks similar

Crepes

Crepes were on my to-do list. I ate crepes stuffed with everything from sliced Bresse duck to orange segments from Seville. The thin, pancake-like sheets were spread thin on large, hot round griddles with a crepe spreader, a utensil similar to a rake with no tines, and cooked slowly to golden perfection. I watched a street cart vendor hand squeeze real lemon juice onto the crepe palette. He carefully and quickly scraped off the seeds and the thin wisps of caramelized crepe batter that had escaped down the sides of the griddle. He placed cold, whole pats of butter on top. I watched the butter melt slowly into the crepe. He flipped and folded the crepe into a triangle and I continued to watch the butter and lemon juice bubble and caramelize while the crepe became a toasted pale bronze. A dance and a work of art all in one.





On 12:07 PM by Nikki @ NikSnacks in , , , , , ,    3 comments
My blog is 10 years old. 
The only thing I’ve done for 10 years straight, is be alive. This is very overwhelming. 


Lord, I need a drink.


In order to celebrate, I’m going to tell you a little secret. 


I’m going to tell you my top 10 favorite restaurants in my favorite place in the world. Well, in America. Specifically, North Carolina. Winston-Salem, North Carolina

I tell people,"I wasn't born here, but I was bred here. Lots of bread. I eat it all of the time"

I get messages and texts weekly from friends, acquaintances and followers who want restaurant recommendations in the city. Every single request sends me into a panic because there are so many factors to consider: price range, cuisine, allergies, parking, time of day, night of the week... 

My chest is tightening, just typing this part out. This list is the 100% definitive list of Nik Snacks' absolute favorite restaurants for 2018.

The criterion range from economical to very expensive, quality of service, atmosphere, ease of takeout ordering and online presence (its important to have an updated, easily accessible menu online in 2018). This list is in no particular order. There is no ranking here. My #1 favorite restaurant knows who they are. There’s no need for me to broadcast it here.

It's okay if you don't agree with me. This list is based on personal experiences. It's not okay if you received terrible service in the past and refused to darken their doorstep. This list is more about my experience as a culinary professional and self-proclaimed cosmopolitan hedonist than a curated list based on Trip Advisor, Yelp or Facebook reviews.

Mozelle's: The tomato pie, gourmet meatloaf and shrimp & grits are the three best dishes on the menu. Available year round, these are the most popular dishes and after nearly 10 years of service, the taste has never changed. The shrimp & grits here--bar none--are the best in the Piedmont. Every restaurant that specializes in Southern cuisine has a version and they will tell you its their best seller (I mean, c'mon, it's shrimp--HECK YEAH, it's your bestseller, buddy), but the white cheddar stone-ground grits, the sherry cream sauce and diced proscuitto send me through the roof with each bite.

Graze: Located inside the Marriott hotel, not only does Graze raise the bar and hold it above all other hotels' heads for ridicule, it has changed the game on hotel food. Flatbreads, burgers, blackened catfish, smoked duck...Have you ever seen things like that on a hotel menu? Easter, Mother's Day and Thanksgiving are never lonely in this hotel restaurant because the buffet would put any Bacchanalian celebration to shame. Last, but not least, if you use the hotel valet to park, Graze will validate your ticket. Boom.


West End Cafe: Open for over 30 years, people have been sleeping on how great this West End staple is. It's my place of choice for a quiet dinner with a friend or a low-key date night with my boyfriend. Whether it's lunch or dinner, I always find something new to love here. My go-to is the cook's salad (bascially a chef's salad; you get to add 2 additional "fixins" for free) but at least twice a year the menu changes and the options always blow me away. Fried oysters, tonkatsu ramen, short ribs--oh, yes. But this place also has one of the best Reubens in town. When I think Reuben, I think West End.

Miss Ora's Kitchen: My first time here, I thought my deceased grandmother was in the back giving instructions on how to make her potato salad. I also thought I saw her swishing to the back through the kitchen door. The food here is anointed with the Holy Ghost, I swear. It's not my grandma back there, but it's owner/chef Stephanie Tyson's grandmother--Miss Ora, the inspiration behind the restaurant. Simple menu: 3-piece and a biscuit. That's all you need to get by. And so do I.


The Carving Board: I've been eating here since I was in high school. I always get a chicken salad sandwich on toasted wheat bread with honey mustard (it's very spicy and a little sweet), lettuce, tomato and Swiss cheese. Other things I like: sesame noodle salad, cucumber salad, bowtie pasta (not the Mexican one), egg salad, tuna salad (crunchy bits of Granny Smith Apple, sweet dried cranberries), citrus grilled shrimp (so smoky and sweet) Everything is by-the-pound and you can tell them you "just want a little bit" and you can ask what the prices are. There is no shame in not wanting to pay more than $2-$3 per item for a little taste of a lot of things. Everything is absolutely fresh and always garnished. 

Mayflower (Rural Hall): Every Friday for as long as I can remember, we have fish on Fridays. If we aren't frying it, we're buying it and it's usually from Mayflower.Now that I'm an adult, I have fish on other days, too, usually Thursdays--because it's Popcorn Shrimp Day (it's only $3.99). I prefer this location over the Peter's Creek location. That one hasn't been the same since it burned down years ago and was rebuilt. Even though it's outside of the city, it's the only exception to my list.



Little Richard’s BBQ : I think Lexington Style BBQ is the best barbecue in the world. I'm not here for debates--it's simply my opinion and I'm sticking to it. Little Richard's was the first pork barbecue I ever tasted as a young girl, I think it's best. Whether I get it chopped, sliced on a tray or the big seeded buns or a mess of hushpuppies with the red barbecue slaw, I'm always satisfied with my choices here. And little known fact: the burgers here and good, too! Yes, I know there are other locations, but Country Club is the original and the only one that matters.

Cloverdale Kitchen: When I come here, I'm usually the youngest person in the place and I'm well over 30. I usually eat in if I'm enjoying breakfast and get takeout if I'm having dinner. I don't want anyone to see me tear into the food as if I have no manners or home training. The fried chicken and macaroni and cheese are my favorites. 



Crafted: The Art of the TacoThe kitchen is open and it really is a beautiful space overall. Crafted is quick to tell you that this is a taco joint, NOT a Mexican restaurant. The tacos are eclectic (barbecue pork and macaroni and cheese on a taco? Dude, it's awesome) and there are so many interesting menu items, you have to come back multiple times to get it all in. A Mason jar of crispy bacon, great burgers, fresh chips, chunky guacamole, perfectly diced pico de gallo, and there's even an option to make anything into a rice bowl. I love this place and I'm so happy to have a Crafted family member in my favorite city in the world.

Spring House Restaurant, Kitchen and Bar: The commitment to using local products, the extreme attention to detail, the genuine hospitality and the professionalism of every staff member,make we want to come her over and over again. The menu changes every season, there are nightly specials and I've never had a bad meal here. Every dish is beautiful, Instagram-worthy (without a filter) and each bite is a food experience unto itself. My favorite things: TUESDAYS: $1 oysters; WEDNESDAYS-- Three-course prix fixe menu for dinner is only $20.13.









On 2:48 PM by Nikki @ NikSnacks in , , , , , ,    No comments
“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program. I was compensated for this post, but all photos and opinions are my own.



Crafted, The Art of the Taco in Winston-Salem has joined in on the Fiesta de Camotes fun and created Dirty South Nachos, an appetizer to highlight the beauty and joy of sweet potatoes. Whole sweet potatoes are sliced thinly, fried until extra crispy and topped with juicy pulled pork, a sweet and creamy chipotle aioli and garnished with chopped scallions. It's the perfect start to your lunch or dinner before diving into your selection of handpicked (or should I say--handcrafted??) tacos. Crafted, The Art of the Taco is quick to tell you: It's NOT a Mexican restaurant. It's a taco joint.



I like the DSN (that's what people in the know call them--jk,don't do that--if you try doing that no one will know what you're talking about) because of the sweet potato chips. They're real! And they taste great on their own. They're an option as a side with the tacos and that is my go-to. But I do have a PRO TIP for you: ask for the rojo and verde sauces on the side. You won't regret it. I promise.


red means go. and so does green. just get them both.

What's Fiesta de Camotes, you ask? It's a month-long party to highlight Hispanic restaurants and bakeries throughout North Carolina featuring sweet potatoes in a special dish.

With 22 restaurants and bakeries participating, Fiesta de Camotes’ mission is to highlight the use of sweet potatoes in traditional Hispanic dishes as well as fusion dishes. Each restaurant or bakery will be showcasing their special dish from September 1, 2017 to September 30, 2017. Patrons are encouraged to try sweet potato dishes throughout September at one of the participating locations listed HERE.

Born in and opened in 2012, Crafted's big brother opened in Greensboro first. The menu is inspired by international influences. trends, fresh ingredients and diverse taco selections. Nearing its year mark in Winston-Salem, Crafted's little sister has worked itself seamlessly into the DADA section of Downtown Winston-Salem. I have been a fan of owner and executive chef, Krissy Fuller since I met her in 2012. She's my celebrity chef crush. And I crush on her food, too. Hard.
me & the love of my taco life, crafted.

Even though Fiesta De Camotes 2017 is almost over, I have a little hint and a SURPRISE for you: Dirty South Nachos are available ALL YEAR LONG at Crafted AND--



There's a recipe! Right HERE so you can continue the party and enjoy sweet potatoes at home.



For more sweet potato fun, ideas and recipes you can visit the NC Sweet Potato Commission’s website (www.ncsweetpotatoes.com)
On 12:23 PM by Nikki @ NikSnacks in , , , ,    5 comments

“Fiesta de Camotes” is a promotion of the NC SweetPotato Commission and was funded through the USDA Specialty Crop Block Grant Program. I was compensated for this post, but all photos and opinions are my own.

What's Fiesta de Camotes, you ask? It's a month-long party to highlight Hispanic restaurants and bakeries throughout North Carolina featuring sweet potatoes in a special dish.
With 22 restaurants and bakeries participating, Fiesta de Camotes’ mission is to highlight the use of sweet potatoes in traditional Hispanic dishes as well as fusion dishes. Each restaurant or bakery will be showcasing their special dish from September 1, 2017 to September 30, 2017. Patrons are encouraged to try sweet potato dishes throughout September at one of the participating locations listed HERE.
Fortunately, The Porch, Kitchen And Cantina in Winston-Salem has joined in on the fun and created Saint Martin Supper, a dish to highlight the beauty and joy of sweet potatoes. The Porch is a Tex Mex restaurant that started as a home delivery service, delivering "Dinners on the Porch" on select weeknights to families and households in the city. The restaurant is located in the West End Millworks complex and is expanding in 2018 inside the Wake Forest Innovation Quarter to sit alongside Wake Forest Baptist School of Medicine and a host of biotech companies.



I don't know who Saint Martin is, but I sure do like his supper! Roasted sweet potatoes are smashed with a Pickapeppa Sauce, which is a staple in Caribbean cooking.



Wake me up when September ends, because this dish may not be available on the Porch's menu. You can, however, recreate it at home!

Saint Martin Supper
Serves 4

  • 4 medium sweet potatoes
  • 1 tablespoon vegetable oil
  • 6 tablespoons butter, at room temperature
  • ¼ cup Pickapeppa Sauce, or to taste
For the mango habañero pico de gallo:
  • 1 red bell pepper, seeded and diced
  • 1 fresh mango, diced
  • ½ of a medium red onion, diced
  • Habañero pepper, slivered and added to taste
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup freshly squeezed lime juice
  • Salt to taste

The rest of the Saint Martin Supper recipe can be found HERE


For more sweet potato fun, ideas and recipes you can visit the NC Sweet Potato Commission’s website (www.ncsweetpotatoes.com)
On 8:00 AM by Nikki @ NikSnacks in , , , , , , ,    9 comments

I am receiving compensation from the North Carolina Department of Agriculture and Consumer Services to raise awareness about purchasing poultry at farmer’s markets. All opinions and content are my own.


"I feel like chicken, tonight! Chicken tonight!"
Remember that commercial and product that debuted in America during the '90s?

I can guarantee THIS product is better! I am helping to promote poultry at North Carolina farmers markets around the state. During this promotion, FOUR other N.C. bloggers visited local farmers markets and purchased poultry products to highlight the array of products available in N.C. Everything from duck to chicken is highlighted. Don't forget to scroll down to see where and what you can buy at your favorite market.



As you all know, I hosted a cooking show for two years at my local farmers market, Winston-Salem Fairgrounds Farmers Market: $20 Challenge. I still visit the market weekly as I've a good rapport with many of the vendors. As a matter of fact, I used NC chicken during my first-ever episode.

One of my favorite vendors and poultry farmers is Gay Gunn of Grace Meadow Farm in Westfield, N.C.

Everything she and her husband sell at the market come from their farm. The poultry, pork, vegetables--and heir daughter sometimes accompanies them to the market and sells paintings she's done while waiting for the market to be over (she's only 9; I don't blame her).


The Saturday I went to the market to pick up my chicken, there weren't any! But Gay was gracious enough to  set one aside for the for the next week, to make sure I had a fat, juicy roaster to take home!


In my personal and professional opinion, it's important, crucial and best to purchase your poultry from your local farmers market because:
1. You can meet your poultry's maker. Having a conversation with the person who raised your roaster from a baby chick to a full grown bird, is a beautiful thing.
2. You can ask questions: who, what, when, where, how?
3. You can take a field trip and see the place where your chicken was born and hopefully, all of the poultry you'll ever buy
4. Supporting local farmers supports local economy and makes where you live a better place.

But I know you knew all of that. What you DON'T KNOW is how to make your chicken the crispiest it's ever been. People will think you fried the chicken, when all you did was roast it in the oven.

Got To Be NC Chicken at Your Local NC Farmer’s Market


Crispy Roasted Chicken With Blueberry Gastrique

1. Preheat the oven to 500 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
3. Butterfly the chicken: Remove any innards from the chicken. Put the whole chicken breast-side down on a flat surface.
4. Find the backbone running down the center. Use a pair of sharp poultry shears or scissors to cut up along the backbone on one side and then cut along the other side. Remove the backbone and save it to add to chicken stock (or to cook to feed to your pet).
5. Flip the bird over, breast-side up. Gently press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat. Use the shears again to cut the chicken completely in half.


6. Cook the chicken: Liberally season the chicken on all sides with sea salt and freshly crack black pepper. Don’t forget to lift up each wing and season under there, too.
7. Put the chicken skin-side up on a rimmed baking sheet lined with a rack, put the pan in the center of the hot oven and cook for 1 hour, undisturbed.
8. Remove the chicken from the oven and allow it to rest for at least 10 to 15 minutes.
9. Slice the chicken onto a platter and serve it with vegetables.


What about this gastrique, Nikki?

Y'all...
I used that word as click bait. Technically, it's a sweet and sour sauce. What's the best sweet and sour thing you can imagine? Pickled blueberries. Tart, sweet and tangy--all in one.

All I did was serve this chicken with pickled blueberries, pickled okra and roasted baby carrots. The recipe for pickled blueberries can be found HERE. And to be honest, the same flavors that would be present in a gastrique, are the same ones in these pickled blueberries. Win-Win. And you can keep your blueberries in the fridge for over a year and pull them out when you need to add a little zing to your chicken, charcuterie board, salad or favorite sandwich!





On 7:00 AM by Nikki @ NikSnacks   No comments
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.


40 Bloggers from around North America have shown you their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas - with 170 recipes, there has been something for everyone! Our amazing sponsors have donated some great prizes for the #BrunchWeek giveaway. And I want you to make sure you enter, because if you don't enter, you CAN'T WIN!

Today I'm bringing you the last dish of #BrunchWeek and I could not be more proud. As you're reading this, I am in the middle of a 7-day, 6-night solo trip to Paris. I am here by myself and I could not be happier. I have traveled alone, but never to Europe and I'm doing it right. I'll be posting pics and travel tips next week, but for now I am about to tell you about my brunch piece de resistance: Almond Banana Baklava


I've got a confession to make: I've actually never eaten Baklava before. Never. Ever.

You all know I'm allergic to nuts and traditional baklava is made with pistachios and sometimes walnuts. Lured by the promise of buttery, flaky layers of phyllo dough held together with sweet syrup and honey, I've been missing out all of these years. 




Almonds are another nut I'm allergic to (even though they're really seeds and kin to the peach) but for some reason, I can touch almonds and the smell of them toasting doesn't send me into a coughing fit or to the hospital. But why in THE HELL would I make an allergen-filled item and post it on my blog?


It's simple: I like a challenge. And I've always been a lover of Greek cuisine and I got to make simple syrup and flavor it with rosewater. ROSEWATER, Y'ALL! Rosewater courtesy of Nielssen-Massey. And even though I can't eat it, I did section off a little corner of the pan with just banana and it brought a tear to my eye when I bit into it. Hopefully the same will happen for you, when you make this. 

I used dried banana chips to match the texture of the nuts, but you can get fancy and use another fruit, if you like. I think I'd use toasted sliced almonds next time, because from what I remember (when I could enjoy nut products, 25 years ago) almonds are kind of bland. BUT! Adding salt to your brown sugar mixture may ramp it up a bit.


Almond Banana Baklava 

1 (1-lb.) pkg. frozen phyllo dough
8 oz. dried banana chips
1/2 cup Dixie Crystals granulated sugar
1 c. (2 sticks) plus 3 tbsp. butter, divided
About 1 lb. (about 4 c.) almonds, sliced, untoasted
2 tsp. cinnamon


Syrup:
1 cup water 
2 cups Dixie Crystals granulated sugar
1/4 cup honey  
2 tsp. Nielsen-Massey rose water 


  1. Thaw the phyllo sheets according to package directions.
  2. Combine banana chips, 1/2 cup of sugar, almonds and cinnamon in a medium bowl.
Preheat the oven to 350 degrees.
  1. Prepare the syrup: place sugar and water in a small saucepan and bring to the boil. Allow the syrup to boil 2-3 minutes without stirring. Add the lemon juice and continue boiling for 10 minutes until it is a light, syrupy consistency that coats the back of a spoon. Remove from heat and stir in the orange blossom and rose waters. Set aside.

  1. Brush an 11-by 17-inch or 10-by 15-inch raised-edge baking pan with melted butter.
  2. Just barely dampen a few paper towels or a dish towel to cover the phyllo sheets. Remove the phyllo from the refrigerator, unroll it and trim the stack of sheets to the size of the prepared pan. Immediately cover the stack of phyllo with the damp cloth. Always keep the stack covered. Phyllo dries out very quickly.

  1. Lay one sheet of phyllo into the pan. Brush it with melted butter. Top with another phyllo sheet and brush with more butter. Continue with 4 more sheets. 
  2. After the sixth sheet is brushed with butter, evenly cover with 1/3 of the banana almond mixture. Top with two more sheets of phyllo, brushing each with butter, then sprinkle the top sheet evenly with a generous 1/2 cup of the almond banana mixture. Continue until almost all the sheets of phyllo are used, brushing each sheet with butter and topping every second sheet with the nut mixture. The last two or three sheets (depending on how it works out) should not have nut mixture, only butter.
  3. With a sharp knife, cut the baklava into diamond shapes. Make a series of cuts about an inch apart all along the length of the pan, then make a series of diagonal cuts (across the pan) about 2 inches apart.
  4. Bake for 50-60 minutes. Pour the syrup all over the hot baklava. Set aside to cool and hold its shape. Serve at room temperature.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Buckwheat and Cheddar Waffles from A Kitchen Hoor's Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D's Books and Cooks
Mixed Berry Sweet Rolls from Cookaholic Wife
The Best Yeasted Waffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Breakfast Empanadas from Jane's Adventures in Dinner
Brunch Mac 'n Cheese with Fried Eggs from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Almond Banana Baklava from Nik Snacks
Mini Apple Pies from Forking Up

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.