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honey phyllo dessert.
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Mediterranean-Style Honey Baklava

Mediterranean Baklava is a dessert that turns simple ingredients into magic, crisp layers of flaky phyllo, a fragrant mixed-nut filling, and a honey-citrus syrup that adds just the right sweetness. It’s lighter than its Greek cousin, more aromatic than the Turkish classic, and packed with the floral, nutty flavors.
Course Dessert
Cuisine Mediterranean
Keyword Honey Baklava
Prep Time 30 minutes
Cook Time 1 hour
Servings 24 slices
Author Dikla Levy Frances

Ingredients

For The Filling

  • 2 1/2 Cups (300g) Shelled Pistachio
  • 2 Cups (225g) Almonds (whole or sliced)
  • 2 Cups (200g) Walnuts
  • 1/4 Cup (50g) Sugar
  • 3 teaspoons Cinnamon

For Assembling

  • 25 Thawed Phyllo sheets
  • 1 Cup (225g) Melted butter

For The Syrup

  • 1 1/2 Cups (300g) Sugar
  • 2 Oranges, zested and juice squeezed
  • 1/3 Cup (120g) Honey
  • 1 1/2 Cups (360ml) Water

Instructions

Make The Filling

  • In a food processor process the pistachios (300g), almonds (200g), and walnuts (200g). Transfer the nut mixture to a large bowl.
  • Mix in the sugar (50g) and cinnamon (3 teaspoons).

Assemble

  • Preheat the oven to 350F (180C), and grease a 9x13-inch brownie pan with the melted butter.
  • Layer five sheets of phyllo, brushing each with the melted butter using a pastry brush.
  • Sprinkle 1/4 of the nut mixture (about 1 1/2 cups, 200g) into an even layer.
  • Repeat with another layer of dough made of five sheets, each brushed with butter.
  • Sprinkle with another layer of nuts.
  • Repeat with the rest of the dough and nuts mixture. You should have a total of 5 layer of phyllo, and four layers of nuts.
  • Use a very sharp knife to mark the cake from in 3-4 vertical lines.
  • Now use the knife to make marks diagonally to the vertical lines.
  • Bake for 30 minutes, than reduce the temperature to 300F (150C) and bake for another 30 minutes.
  • Make the syrup as the baklava bakes

Honey Syrup

  • Place the sugar (300g), orange zest, orange juice, honey (120g) and water (360ml) in a medium sauce pan, and cook over medium high heat until it reaches a boil.
  • Reduce heat to low and cook for additional five minutes, or until the sugar dissolves.
  • Pour the syrup into a large measuring cup and refrigerate until use.
  • Pour the syrup over the warm Baklava as soon as it comes out of the oven. Allow it to soak up the syrup and cool for about 30 minutes before serving.

Notes