Tteoklava: A sweet, crispy fusion of garaetteok and baklava

Tteoklava is a delightful fusion of the traditional Korean rice cake garaetteok and a classic baklava. The contrasting textures — thin, crispy layers of phyllo and a chewy yet fluffy centre — are highly satisfying. Despite being soaked in honey syrup, the dessert is sweet without being cloying.

Ingredients

Honey syrup:

• 1 cup water
• 1 cup (198 g) sugar
• ½ cup honey

Tteoklava:

• 1½ cups (170 g) chopped walnuts
• ½ tsp ground cinnamon
• 1½ cups (340 g) unsalted butter, melted and cooled, plus more for greasing
• 24 (14-by-18-inch) sheets phyllo pastry, thawed and covered with a damp kitchen towel to keep them moist
• 3 (7-inch) sticks garaetteok
• ¼ cup (30 g) chopped pistachios (optional)

Preparation

Honey syrup:  

Combine water, sugar and honey in a saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for about 5 minutes. Set aside to cool. 

Tteoklava:  

Toss the chopped walnuts and cinnamon together in a medium bowl and set aside. 

Place a sheet of phyllo on a flat, clean surface and brush melted butter on half of the sheet lengthwise. Then fold the sheet in half lengthwise and brush more butter on top. Repeat with three more phyllo sheets, layering them on top of each other so you have a stack of four. Sprinkle ½ cup of the walnut mixture over the phyllo, then butter, fold and layer four more phyllo sheets on top of the walnuts until you have a stack of eight.

Place a stick of garaetteok at the short end of the stacked phyllo sheets and roll it into a tight log with the garaetteok in the centre. Put the roll on a plate and cover with a damp kitchen towel, then repeat with the rest of the phyllo, butter, nuts and garaetteok.  

Once you have three rolls, put the plate (still covered with the towel) in the fridge for about 20 minutes so it’s easier to slice. 

Meanwhile, heat oven to 325 F and brush a 10-by-15-inch sheet pan with melted butter. 

Remove tteoklava rolls from the fridge and slice each one into eight 1-inch discs. Place the discs on the baking tray in six rows of four with the cut side up, and brush the tops with more melted butter. Bake for 1½ hours or until the edges are golden brown. 

Remove from the oven and immediately pour the honey syrup over the tteoklava. Sprinkle with chopped pistachios if desired, and let cool for at least 3 hours, until the syrup is absorbed. 

Cover with foil or plastic wrap and store in an airtight container for up to 2 days. 

Makes 24 pieces

Produced in collaboration with CBC Creator Network.