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honey phyllo dessert.
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Mediterranean-Style Honey Baklava

Layers of nut filling between layer of buttery phyllo dough soaked in sweet honey and orange syrup.
Course Dessert
Cuisine Mediterranean
Keyword Honey Baklava
Servings 24 slices
Author Dikla Levy Frances

Ingredients

For The Filling

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

For Assembling

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

For The Syrup

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

Instructions

Make The Filling

  • In a food processor process the nuts. Transfer the nut mixture to a large bowl.
  • Mix in the sugar and cinnamon.

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 brus.
  • 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, orange zest, orange juice, honey and water 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

  • Use any variety of nuts you like, including walnuts solely (for a Greek Baklava).
  • The first sheet of phyllo dough can easily rip when you brush the butter. I avoid that, tap the butter using the pastry brush, then gently hold the dough with two fingers while brushing it.
  • If you do not have much od experience working with filo pastry, keep it covered with a damp towel to prevent it from drying out.
  • When slicing the baklava pre-baking, do not slice it all the way to the bottom of the pan. Slice is half way so it will not break as you bake it and soak it with the warm honey syrup.
  • Dry out filo dough, will break and crumble. It is best to store it in the freezer, and thaw it at room temperature for about 60 minutes.