Decadent Honey-Nut Baklava Bliss
Indulge in this exquisite honey-nut baklava, a traditional Greek dessert celebrated for its flaky layers and fragrant, nutty filling. Perfectly sweetened with high-quality honey and laced with hints of lemon and cinnamon, this baklava boasts a delightful combination of coarse walnuts and fresh almonds that create a rich, satisfying flavor profile. The layers of crispy phyllo pastry melt in your mouth, while the carefully crafted syrup seeps into every crevice, ensuring a burst of sweetness in every bite. Let your baklava rest overnight for an irresistible fusion of flavors, making it an ideal treat for special occasions or a luxurious everyday indulgence.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Honey
2 cups (Preferably Greek thyme honey, though any good quality honey will work.)
Water
1 cup (None.)
Sugar
1 cup (None.)
Cinnamon sticks
2 (Or 1/2 teaspoon ground cinnamon.)
Lemon juice
1 tablespoon (Fresh.)
Lemon peel
4 inches (Without pith.)
Orange peel
4 inches (Without pith.)
Walnuts
4 cups (Coarsely ground and very fresh.)
Almonds
2 cups (Coarsely ground and very fresh.)
Sugar
4 tablespoons (None.)
Cinnamon
1/2 teaspoon (Ground.)
Nutmeg
1/2 teaspoon (Ground.)
Ground cloves
1/4 teaspoon (None.)
Melted butter
3 tablespoons (Used in the nut mixture.)
Phyllo pastry sheets
2 lbs (None.)
Unsalted butter
1 lb (Melted, for brushing.)
Whole cloves
As needed (For decoration.)
Instructions
1
Start by preparing the syrup: In a small saucepan, combine the honey, sugar, and water. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar completely dissolves. Once dissolved, add the lemon juice, cinnamon sticks, and citrus peels. Continue to simmer for about 10 minutes, allowing the syrup to slightly thicken. Once done, remove the peels and cinnamon sticks, and let it cool to room temperature.
2
In a mixing bowl, combine the coarsely ground walnuts, ground almonds, sugar, cinnamon, nutmeg, and ground cloves. Add 3 tablespoons of melted butter and mix thoroughly until all ingredients are evenly combined.
3
To handle the phyllo pastry, place it between sheets of waxed paper and cover with a slightly damp kitchen towel to prevent drying. Grease an 18x12-inch baking pan generously with melted butter.
4
Layer the baklava: Begin by laying down 8 sheets of phyllo, brushing each generously with melted butter. Take 4 additional sheets, draping them over the sides of the pan while brushing with butter. This will create a nice border for the filling.
5
Spread 2 cups of the nut mixture evenly over the layered phyllo. Fold the draping sides over the filling, brushing each layer with butter. Repeat this layering process with 2 more nut layers.
6
Finish by topping the baklava with the remaining phyllo sheets, brushing the top layer liberally with melted butter. Ensure the edges are tucked neatly around the filling.
7
Using a sharp knife, score the top layers of pastry into 6 lengthwise strips, then cut 10 diagonal strips to create diamond-shaped pieces. For decoration, insert a whole clove into the center of each diamond-shaped piece.
8
Make sure to pour over any remaining melted butter and lightly sprinkle some water on top of the assembled baklava for added moisture.
9
Bake in a preheated 325°F oven for 60 to 75 minutes or until golden brown and crispy. Once out of the oven, allow it to cool for about 5 minutes, then carefully spoon the cooled syrup evenly over the seams. This allows the syrup to penetrate the layers fully.
10
Let the baklava sit for at least 3 hours, or better yet, overnight to achieve maximum flavor infusion. When ready to serve, cut through the scored pieces and enjoy! Remember that the whole clove is for aromatic purposes and should be removed before eating.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Honey-Nut Baklava Bliss?
It is a traditional Greek dessert made of flaky phyllo layers and a fragrant nut filling, sweetened with a honey-based syrup.
What kind of honey is best for this recipe?
Greek thyme honey is highly recommended, though any high-quality honey will work well.
Can I substitute cinnamon sticks in the syrup?
Yes, you can use 1/2 teaspoon of ground cinnamon instead of 2 cinnamon sticks.
How do I keep the phyllo pastry from drying out?
Place the sheets between waxed paper and cover them with a slightly damp kitchen towel while working.
What nuts are used in the filling?
This recipe uses 4 cups of coarsely ground walnuts and 2 cups of coarsely ground fresh almonds.
How is the honey syrup prepared?
Combine honey, sugar, and water, bring to a boil, then simmer for 10 minutes with lemon juice, cinnamon sticks, and citrus peels.
Should I remove the citrus peels from the syrup?
Yes, once the syrup has simmered and thickened slightly, you should remove the lemon and orange peels before it cools.
What temperature should the syrup be when poured?
The syrup should be cooled to room temperature before being poured over the warm baklava.
How much butter goes into the nut mixture?
You should mix 3 tablespoons of melted butter into the nut, sugar, and spice mixture.
What is the recommended pan size?
An 18x12-inch baking pan is required for this recipe.
How many phyllo sheets are needed for the base?
The base layer consists of 8 sheets of phyllo, each brushed generously with melted butter.
How is the border for the filling created?
By draping 4 additional sheets over the sides of the pan and brushing them with butter before adding the filling.
How many nut layers are in this baklava?
The recipe features three nut layers in total, with the layering process repeated three times.
How do I finish the top of the baklava?
Top with the remaining phyllo sheets, brush liberally with butter, and ensure the edges are tucked neatly around the filling.
Why do I need to score the pastry before baking?
Scoring allows you to create the traditional diamond shapes and helps the syrup penetrate the layers later.
How do I cut the diamond shapes?
Score the top layers into 6 lengthwise strips, then cut 10 diagonal strips across them.
What are the whole cloves used for?
A whole clove is inserted into the center of each diamond piece for decoration and aroma.
Can I eat the whole cloves?
No, the whole cloves are for aromatic purposes only and should be removed before eating.
Why sprinkle water on top before baking?
Lightly sprinkling water on top of the assembled baklava helps maintain moisture during the long baking process.
What is the baking temperature and duration?
Bake in a preheated 325°F oven for 60 to 75 minutes until golden brown.
When should the syrup be added?
Wait about 5 minutes after the baklava comes out of the oven, then spoon the room-temperature syrup over the seams.
How long does the baklava need to rest?
Let it sit for at least 3 hours, but for the best flavor, let it rest overnight.
What spices are used in the nut filling?
The filling is seasoned with ground cinnamon, nutmeg, and ground cloves.
How much butter is used for brushing?
The recipe calls for 1 lb of unsalted butter to be melted and used for brushing the phyllo layers.
How much phyllo dough is needed?
You will need 2 lbs of phyllo pastry sheets for this recipe.
What kind of citrus peels are used in the syrup?
The recipe uses 4-inch strips of both lemon and orange peel, without the white pith.
How much water is added to the syrup?
The syrup requires 1 cup of water mixed with the honey and sugar.
How many diamond pieces does this recipe make?
Based on the cutting instructions of 6 lengthwise and 10 diagonal strips, it creates approximately 60 pieces.
What should the nut texture be like?
The walnuts and almonds should be coarsely ground to provide a rich, satisfying bite.
Why is the syrup poured over the seams?
Pouring syrup over the scored seams ensures that it penetrates through all the layers of the pastry.