New recipes

Honey baklava recipe

Honey baklava recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Filo pastry

This is the best baklava recipe that I've come up with. The assembling may take a little time, but it's really worth it. Serve with Greek coffee for a wonderful treat.

18 people made this

IngredientsMakes: 36 pieces

  • Syrup
  • 175ml water
  • 150g caster sugar
  • 4 tablespoons orange juice
  • 350ml honey
  • 1 tablespoon ground cinnamon
  • Pastry
  • 150g caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 160g walnuts, coarsely chopped in a food processor
  • 450g filo pastry
  • 340g unsalted butter, melted and cooled

MethodPrep:45min ›Cook:1hr15min ›Ready in:2hr

  1. Make the syrup by bringing the water, 150g sugar, orange juice, honey and 1 tablespoon cinnamon to the boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
  2. Preheat an oven to 170 C / Gas 3. Butter a 25x38cm baking dish or one of similar size.
  3. Stir together 150g sugar, 1/2 teaspoon cinnamon, nutmeg and ground walnuts until evenly blended; set aside.
  4. Press 2 sheets of filo into the prepared dish and brush with melted butter. Continue adding filo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the filo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the filo; top with another 6 buttered filo sheets. Finally, sprinkle the remaining walnut mixture onto the filo. Place the remaining filo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
  5. Bake in the preheated oven until the filo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 2.5cm squares or diamonds to serve.

Cook's note

When working with filo pastry, keep the unusued portions wrapped/covered. If you leave filo pastry out, it will dry out and become very brittle.

Recently viewed

Reviews & ratingsAverage global rating:(19)

Reviews in English (14)

Made this for a church event, as we picked Turkish food to cook, and this recipe was really fun and easy to make.I made a few changes to the ingredients. I ended up using 400g of mixed nuts. I had seen that several other recipes had almost 500g of nuts so I bought more to be on the safe side. Didn't end up using all the butter. I only melted 250g of butter and I could have gotten away with 200g or even 175g of butter as there was some left over. Also I only used one pack of filo pastry! I have a whole pack left over! But this might have something to do with the size of the Pyrex dish I used. It was most definitely smaller than the size listed. I will also add that I couldn't avoid blitzing the nuts, but the fine/powder nuts worked well all the same.Layering was interesting to do and once it had cooled the layers (I ended up with 4 layers of nuts!) it looked really nice and those who eat it liked it. Don't be put of by the 3 components to this recipe. Just make sure you have everything you need before you start to make it easy for yourself. I cut them into small squares so there was enough to go round. Think I ended up with 40+ pieces ^_^-06 Nov 2016

by Ann

This turned out great!! It is time consuming to prepare, but is well worth it. I would recommend cutting the baklava before baking it. That way when pouring the syrup, it coats every piece. Also, to save some time, once the baklava is baking make the syrup.-16 Aug 2009

by tina

More like the ones I had in the Greek coffee house when I went downstairs to get my Dad's Greek morning paper in Greektown, Chicago Ill. The orange juice gives it a more authentic taste and it was always made with walnuts I prefer no nutmeg and more cinnamon-11 Nov 2009


Preheat the oven to 180C/160C Fan/Gas 4.

For the filling, grind 150g/5½oz of the walnuts quite finely, but not quite to a powder – you want a texture similar to ground almonds. Chop the remaining walnuts and mix with the ground walnuts. Add the cinnamon, orange zest and a generous pinch of salt. Stir in the melted butter and set aside.

Line a large baking tin, around 30x25cm/12x10in, with two pieces of baking paper that cross over one another so it overhangs on every side. This will help to remove the baklava later.

For the pastry, brush the paper with butter. Take the filo pastry and trim to fit the base of the tray – you will probably need two sheets to cover the tray. Cover the base of the tray with the filo and brush with more butter. Repeat until you have six layers.

Sprinkle the nut filling over the filo as evenly as possible but do not press down too much – it should not be too compressed. Top with more filo and butter and repeat until there are another six layers on top.

Score the baklava into small diamonds by cutting just through to the filling in parallel lines. Bake for around 35 minutes until the top layer of pastry is a rich golden brown. Remove the baklava from the oven and leave to cool.

Meanwhile, make the syrup. Put the sugar, honey and orange zest in a saucepan with 150ml/5fl oz water. Heat gently until the sugar and honey have melted and then simmer for around 10 minutes until the consistency is syrupy. Pour the syrup evenly over the pastry. Leave to cool completely, for at least an hour and preferably for a few hours if possible.

For the orange cream, put the cream in a large bowl with the orange zest. Whisk by hand or with an electric whisk until the cream is soft and billowy. Mix the icing sugar with the cardamom powder and stir this through the cream.

Remove the baklava from the tin and cut back through the scored lines, this time cutting through to the base. Use a metal dough scraper or a long knife so you can just press down instead of pulling through. Serve with the orange cream or store in an airtight container.


How to Make Baklava

There’s no mixer involved, and unless you try to make your own phyllo dough, it’s really just a layering process. Mix the nuts, cinnamon and sugar, which you sprinkle in between 5 layers of buttered phyllo dough. Then mark the slices with a knife, bake and pour on the hot honey! See, I told you it was an easy recipe for baklava.

I used to make this easy baklava recipe frequently before I had children. After my daughter was born, I continued making baklava until I found out that she was severely allergic to tree nuts. Since she’s now studying at St Andrews, she’s far enough away from home for me to make it again!

It turned out as wonderful as I remember. Just be sure to use good quality, fresh nuts. If you would like, you can mix up the nuts a bit, too. I was 4 ounces short of a pound of walnuts, so I added pecans. If you think working with phyllo dough (filo dough) is a daunting task, it really isn’t. Just trim the dough to the size of the pan and keep it covered with a damp cloth.



Recipe Summary

  • Syrup:
  • 1 ½ cups wildflower honey
  • ½ cup water
  • 1 tablespoon fresh lemon juice
  • 3 whole cloves
  • 1 (3-inch) cinnamon stick
  • Filling:
  • ⅔ cup unsalted pistachios, coarsely chopped
  • ½ cup blanched unsalted almonds, coarsely chopped
  • ⅓ cup walnuts, coarsely chopped
  • ¼ cup sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon salt
  • Remaining ingredients:
  • Cooking spray
  • 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 1 tablespoon water

To prepare syrup, combine honey, 1/2 cup water, juice, cloves, and cinnamon in a medium saucepan over low heat stir until honey is completely dissolved (about 2 minutes). Increase heat to medium cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat keep warm. Remove solids with a slotted spoon discard.

To prepare filling, combine pistachios and next 6 ingredients (through salt) set aside.

Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing end of sheet to extend over edges of dish lightly coat with cooking spray. Repeat procedure with 5 phyllo sheets and cooking spray for a total of 6 layers. Sprinkle phyllo evenly with one-third of nut mixture (about 2/3 cup). Repeat procedure with phyllo, cooking spray, and nut mixture 2 more times. Top last layer of nut mixture with remaining 6 sheets phyllo, each one lightly coated with cooking spray. Lightly coat top phyllo sheet with cooking spray press baklava gently into pan. Sprinkle baklava surface with 1 tablespoon water.

Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 portions using a sharp knife. Bake at 350° for 30 minutes or until the phyllo is golden brown. Remove from oven. Drizzle honey mixture evenly over baklava. Cool in pan on a wire rack. Store covered at room temperature.


Steps

Make the honey syrup

This syrup can cool while your Baklava is cooking. Add the honey, water and sugar into a saucepan and bring to a boil while continuously stirring. Once the sugar has melted, leave to boil on a medium heat for 5 minutes and then move to one side to cool.

Make the filling

Mix the ground walnuts and cinnamon together and set aside.

Prepare the pastry

Measure your filo pastry ready for the Baklava verses the size of baking tray being used - you will need a size that is about 30cm x 20cm and 6cm deep, cut the filo pastry to size and cover with a damp tea towel to keep the pastry moist.

Create the Baklava

Brush some melted butter onto the based a sides of the baking tray. Lay one sheet of filo pastry at a time buttering each one as you go, layer 8 sheets. Mix the ground walnuts and cinnamon together and sprinkle 1/4 over the pastry.

Layer 4 more sheets buttering each one as you go and then add another 1/4 of the nut mixture - repeat so you have 4 layers on the nut mixture. Layer the last 8 sheets of filo pastry - again, buttering as you go finishing the top layer of pastry with a coat of butter too.

You can cut the Baklava any way you desire, the traditional is diamonds. Cut 3 lines making 4 rows down the length of the tray. Then cut diagonally across to make diamonds.

Baking the Baklava

Place in the oven at 160 degrees and cook for 1 hour and 15 minutes. Check every 5 minutes after 1 hour to ensure cooked, leave slightly longer if required and take out when the pastry is golden and crispy.

Coat and Cool the Baklava

Pour the syrup over the Baklava straight away while it is still hot - you should here the sizzling. Leave to set for 4 hours - allowing the syrup to soak through the pastry before serving.


Preheat oven to 350 degrees.

First, add the nuts to a food processor. Pulse until the nuts are chopped finely but not ground into powder. Transfer to a bowl, and add cinnamon, cardamom and honey. Stir to combine.

Next, prepare the dough. Gently take the roll of phyllo dough out from its package, taking care not to rip or tear the sheets. Unroll the dough and place a damp tea towel or paper towel over the top sheet to keep the dough from becoming dry and flaky.

Place your bowl of melted butter or oil and the bowl of chopped nuts next to the stack of phyllo dough. Place your baking pan (9 inches x 12 inches x 2 inches) nearby.

Using a pastry brush, oil the bottom and sides of the pan. Then carefully remove the top sheet of phyllo dough and place it in the pan. Lightly brush oil over the entire top of this sheet. Place another sheet of phyllo dough on top of the first sheet, brush oil on top, and add another sheet. Continue layering phyllo dough and oil until you have a stack of 10 sheets.

On the next sheet, spread 1/2 of the nut mixture on top with your hands. Try and make sure that the nuts are covering the entire sheet.

Cover the nuts with another layer of phyllo, and brush oil on top. Continue layering phyllo and oil until you have 5 more sheets. On top of the 6th sheet, add the rest of the nuts.

Add 10 more layers of oiled phyllo dough. Brush oil across the top sheet, too.

With a chef&rsquos knife, make 6 long rows across the long side of the pan. Then cut diagonally across the pan from one corner to the other, and make cuts parallel to that diagonal line across the rest of the pan. Set in the oven and bake for 35-45 minutes, until the top is crisp and golden.

Meanwhile, make the syrup. Combine all syrup ingredients except for rosewater in a saucepan and boil for 10 minutes, stirring frequently. Take off the heat, and stir in the rosewater. Let cool for at least 10 minutes, then strain.

When the baklava is done baking, let it cool for at least 30 minutes. The baklava will hold its crisp layers better if you let it cool down a bit before adding the syrup. When both the syrup and baklava have cooled, drizzle the syrup over the baklava. Don&rsquot be afraid to use it all! Refrigerate for an hour before serving. Baklava can be enjoyed the day of, but its flavors really sink in after a day. You can store in the refrigerator for up to 1 week.


Honey Baklava

I haven’t been enamored with a recipe like I am with this one in quite a while. Because when you’re dealing with baklava you don’t want to mess around. If you’ve ever attempted to make your own, you know full well that the process of preparing baklava takes some time and precision. So when you find the ONE recipe you want to hold on to it as tight as you possibly can and never try another recipe again. That basically sums up how I feel about this gem.

While it’s true that baklava takes longer than a few minutes to whip up, it is so, so, so worth the effort. If you have had it before, you are probably nodding your head right about now. And you’d also know that nothing compares to the homemade version – as always.

Are you ready for some Baklava Goodness??

The most important thing I’ve learned from making baklava myself is to practice patience and not try to rush anything. So if you read the instructions before attempting to make this and take your time, you will be successful. I have absolutely no doubt.

Also, it really helps to prepare everything in advance, like chopping the walnuts, cooking the honey syrup, melting the butter, and prepping your phyllo sheets. When it comes to working with phyllo sheets, it is most important to keep them covered with damp kitchen towels at all times. I usually spread out one damp kitchen towel onto my work surface, place the trimmed phyllo sheets on top and cover them with the second towel. Every time you remove one sheet from the pile, make sure to cover the remaining pile again (even if it only takes you 15 seconds to add the sheet to the baking pan and butter it).

The art of baklava preparation involves a lot of layering and one of the best things ever – butter, which basically means this can’t be anything but fantastic. Aside from phyllo sheets and butter, you will need walnuts, honey, cinnamon and sugar. Pretty simple ingredients that make for the yummiest dessert.

Phyllo sheets, by the way, can be found at most grocery stores. I got mine at Target from the freezer section ). They’re really thin sheets made out of dough, which are often used in Greek or Turkish desserts.

The beautiful layers get me every time. Slightly crispy, flaky and just the right amount of nuttiness. If you don’t normally like walnuts, don’t worry. I am not the biggest fan of walnuts either, but the addition totally works in this dessert. It keeps it from becoming overly sweet (once you add the honey syrup) and gives every bite perfect texture and overall yumminess!


Joanna Gaines's Baklava Recipe Is a Lot of Work, but I Swear It's Worth Every Minute

I love to bake, and whether it's a viral chocolate-chip cookie recipe or a TikTok food hack, I love experimenting with new and unique recipes. So, when I discovered that Joanna Gaines had a recipe for homemade baklava, I knew I had to try it.

After checking out Gaines's recipe, I quickly realized why I'd never made baklava before — it's a lot of work! While the recipe only uses a handful of ingredients (which is my favorite kind of recipe), it calls for nearly 30 sheets of phyllo dough, and each gets individually brushed with melted butter. As I was making it, I wasn't sure if it was worth all the effort, but by the time it was done, I was singing a much different tune, so don't be afraid to try it yourself.

This baklava is different from any dessert I've had before: it's sweet, nutty, sticky, dense, delicious, and worth every second spent in the kitchen. I also got preshelled pistachios, which I highly recommend! While they cost a little extra, they'll save you time and some sore fingertips.


Even though it's time-consuming, this recipe is simple to follow. Gaines recommends trimming the phyllo sheets to fit your 9x13 pan I'll admit that I just folded the corners in, since phyllo is delicate to work with and I love an extraflaky pastry! And speaking of delicate, don't ignore her advice to cover the phyllo with plastic wrap and a damp towel when it's not in use. This is especially important toward the end of the roll of pastry dough, because it dries out more quickly and becomes more difficult to work with. And work quickly while brushing the sheets with butter if you can! I was brushing rather generously, as the recipe suggests, and ended up using three full sticks of butter, instead of two and a half. And lastly, for the sugar-honey syrup, about two orange slices will get you one tablespoon of fresh orange juice. Then, simply peel the flesh off one slice, and use the peel for the honey.

Cutting the baklava diagonally may seem like a lot of work, but I promise it's worth it, because it allows the honey syrup to fall into the cracks. Here's what mine looked like before baking, after baking, and after syrup.



Once the baklava cools, it's ready to eat! I let mine sit out overnight to cool and covered it the next morning. It's delicious cooled, and I also recommend popping it in the microwave for about 15 seconds. Enjoy!


Low-Carb Baklava Braid

This Low-Carb Baklava Braid has the sweet honey-walnut and spice flavors of Baklava. However, this recipe is low enough in carbs, that it can be part of a low-carb, keto, diabetic, gluten-free, grain-free, or Banting diet.

Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!

I have been working for over a year to bring this recipe for Low-Carb Baklava Braid to all of you. I love baklava, but I knew that making real low-carb baklava would be an impossible. Real baklava is made from super thin layers of phyllo dough. Sheets of this dough are layered with spiced nuts and a honey infused syrup.

The problem with making a low-carb real baklava is twofold. First, I don’t think a low-carb phyllo dough is possible. Second, high-carb honey is an integral part of the flavor combination.

I decided that, while making low-carb baklava might be impossible, I could still have all of the flavors of the Greek dessert in the form of a pastry made from mozzarella dough like I used in my low-carb sticky bun recipe. Problem number one–solved!

The second problem, the high-carb honey, was not so easy to solve. Last fall, I made several prototypes of this recipe using a commercial honey-stevia blend. While it tasted amazing, I just couldn’t get the number of carbs per serving low enough to work for most of my followers lifestyles.

I thought about using one of the sugar-free honey-flavored syrups available, but most of them contain maltitol or other types of sugar alcohols that are notorious for causing GI distress in some people (including myself). While some people do fine with these, I just can’t develop a recipe using ingredients that make me miserable.

A few weeks ago, I finally found a solution to the honey problem! I found an all natural honey flavoring on Amazon. I have used this company’s molasses flavoring in my recipe for Low-Carb Molasses Cookies and been pleased with the results, so I decided the honey flavoring was worth a try. It worked perfectly!

The final product is a gorgeous braided pastry filled with walnuts blended with exotic flavors of cinnamon, cardamom, and clove. The filling is soaked with a honey glaze scented with lemon and clove. More glaze on top adds a lovely sheen. The flavor is just like baklava, but this treat has way fewer carbs.

This Low-Carb Baklava braid has a beautiful presentation, but is really a cinch to make. I took step-by-step photos, to make it even easier. You don’t even need to know how to braid!

This Low-Carb Baklava Braid makes a lovely holiday treat. It would be stunning for a holiday breakfast or brunch. It could also be served as a dessert. Enjoy!


How To Serve Honey Baklava Tart

One of the really lovely things about this tart is the fact that it can be served warm, room temperature or cold and it’s just as delicious. Serve the slices with the leftover syrup so your guests can adjust the sweetness to their own liking. To make it ultra-decadent you could serve some ice cream on the side.

This tart can be made a day ahead and will keep well stored in an airtight container in the fridge for 4-5 days.

Ready to treat your friends and family to an exotic treat. They won’t be disappointed with this stunning sweet and nutty tart.



Comments:

  1. Kicage

    What a beautiful phrase

  2. Fegis

    Hee hee

  3. Craig

    Of course. All of the above is true. We can communicate on this theme. Here or at PM.

  4. Keiji

    IN! Hooligans are divorced, they've got a mess of spam here)))



Write a message