I fell in love with Greek food in my high school years in Detroit’s Greek Town. Among the recipes I’ve made my own is this one for baklava—rich with butter, crispy layers of phyllo and sweet New Mexico honey. It’s one of my favorites. My friend Marissa Evans and I got on a baklava jag and, over two weeks, made piles of the stuff.Marissa created a Southwestern version. To try it, use the recipe below and add 1/2 cup medium red chile powder, an additional 1/2 teaspoon of salt and 1 teaspoon of cayenne pepper to the filling mixture. Surprisingly, that much chile only adds a slow, mild heat. Change the nuts from pecans to 1 pound of piñon nuts plus 1/2 pound of pistachios. Everything else is the same.
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