Brat-lava

A traditional dessert baklava is re-invented with a savory twist with the addition of Johnsonville bratwurst and mustard as the unique foil to the classic honey glaze.

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1 package
Phyllo dough
2 cups
chopped walnuts
4
Johnsonville Original Bratwurst
1 1/2 stick
butter, melted
2 cups
honey
1/2 cup
water
2 tablespoons
mustard

Remove the phyllo dough from the freezer and defrost on the counter for about one hour or overnight in the refrigerator.
Preheat oven to 350. Remove the Johnsonville Original Bratwursts from their casings and cook in a skillet, breaking up the meat to be about the same texture as the chopped nuts.
Sauté until brats are no longer pink and add the nuts.
Butter a 9x13 pan (or smaller, just adjust the ingredient amounts) and place in two sheets of phyllo dough, butter, and then place in two more sheets, butter and add two more.
Add one-third the meat and nut mixture in one layer and repeat the phyllo/butter/filling two more times.
Add 3 more layers of phyllo with butter on top.
With a very sharp knife, cut through the Brat-lava in serving size pieces and put the pan in the oven. Bake for 45 minutes or until golden brown.
While the Brat-lava is cooking, heat the honey, 3 tablespoons of butter, water and mustard until melted and thick.
When the Brat-lava is finished pour the syrup all over the top of the pastry. Let cool to room temperature before eating.