Pomegranate-Orange Infused Baklava with Nut Medley
Discover the art of making Baklava with a vibrant twist! This Pomegranate-Orange Infused Baklava features a delightful blend of pistachios, pecans, and almonds, all harmoniously layered with flaky phyllo pastry. The addition of citrusy fresh orange and the tang of pomegranate syrup create a sweet yet slightly tangy flavor profile that elevates this classic dessert to new heights. Don't let the layered process intimidate you—it's all about technique and preparation. With the right approach, you'll savor each richly textured piece, uniquely fragrant with aromatic cinnamon, and enveloped in a luscious honey-based syrup. Perfect for family gatherings or to impress your friends, this Baklava is not just a dessert; it’s an experience that combines tradition and innovation.
N/A
Servings
150
Calories
16
Ingredients
Ingredients
Sugar
1 cup (standard)
Water
1/4 cup (standard)
Pomegranate Syrup
1/4 cup (standard)
Fresh Orange Juice
1/4 cup (no pulp)
Orange Zest
1 (grated)
Cinnamon Stick
1 (whole)
Honey
1 cup (standard)
Phyllo Dough
1 (16 ounce) package (thawed per package instructions)
Clarified Butter
1 cup (see instructions)
Roasted & Salted Pistachios
10 ounces (chopped)
Pecans
2 ounces (chopped)
Almonds
4 ounces (chopped)
Cinnamon
2 teaspoons (ground)
Sugar
1 tablespoon (standard)
Ground Cloves
1 dash (standard)
Cayenne Pepper
1/2 teaspoon (optional)
Instructions
1
Prepare the Honey Syrup: In a high-sided saucepan, combine sugar, 1/4 cup water, pomegranate syrup, fresh orange juice, orange zest, and the cinnamon stick. Heat on medium-high, stirring until the sugar has dissolved, and the mixture reaches a light boil.
2
Once boiling, reduce the heat to low-medium and add the honey. Let it simmer for 10-20 minutes, taking care as it bubbles. You want the syrup to thicken slightly without burning.
3
Remove the syrup from heat and conduct a 'cooling test' by dropping a small amount on a plate. If it hardens too much, add a reserved 1/4 cup water carefully. If it's too watery, return it to low heat until it thickens to your liking.
4
Strain the syrup into a bowl and set aside to cool completely before drizzling onto the hot Baklava. Remember that a well-made syrup can elevate your dish immensely!
5
Clarify the Butter: In a separate saucepan, melt the butter over low to medium-low heat until all the water evaporates. Skim off any milk solids, and you may choose to brown the butter slightly for an added depth of flavor.
6
Prepare the Nut Filling: In a food processor, pulse together the roasted pistachios, pecans, and almonds until the mixture resembles small pebbles—not too finely ground. Combine this nut medley with the cinnamon, sugar, and ground cloves for a warm spiced touch.
7
Preheat the Oven: Set your oven to 400°F (200°C). Grease a 9x13-inch baking pan with butter or use parchment paper for easy removal.
8
Assemble the Baklava: Lay out the thawed phyllo dough and cut it to the size of your baking pan. Begin layering with 10 sheets of phyllo, brushing each layer generously with the clarified butter. Next, sprinkle 1/3 of the nut mixture evenly over the dough. Repeat this process: add 6 more sheets of phyllo with butter, layer another 1/3 of the nuts, followed by 6 more sheets of phyllo with butter. Finally, add the remaining nuts and top off with the last 8 layers of phyllo, buttering each layer thoroughly.
9
Slice the Baklava: Using a sharp knife, cut the Baklava into diamond or square shapes. This allows the syrup to penetrate beautifully once added.
10
Bake: Place the pan in the preheated oven and bake for 15 minutes at 400°F, then reduce the temperature to 300°F (150°C) and bake for an additional 40-55 minutes. The Baklava should turn a golden, pale brown.
11
Syrup the Baklava: Once baked, immediately ladle the cooled syrup generously over the hot Baklava. This creates a wonderful interplay of textures and flavors. Allow it to cool at room temperature for at least 2-3 hours; for the best flavor, let it rest covered for a minimum of 8 hours before serving.
12
Store the Baklava: Keep any leftovers in an airtight container for up to 5 days. Proper storage ensures that the flavors remain vibrant and the texture delightful.
Nutrition Information
8
Fat
16
Carbs
2.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pomegranate-Orange Infused Baklava?
It is a modern twist on the classic Middle Eastern dessert featuring a blend of pistachios, pecans, and almonds layered with phyllo pastry and soaked in a tangy pomegranate-orange honey syrup.
What types of nuts are used in this nut medley?
This recipe uses a combination of roasted and salted pistachios, pecans, and almonds.
How do I make the honey syrup for the baklava?
Combine sugar, water, pomegranate syrup, fresh orange juice, zest, and a cinnamon stick. Boil the mixture, then simmer with honey for 10-20 minutes until slightly thickened.
What is the purpose of the 'cooling test' for the syrup?
The cooling test involves dropping a small amount of syrup on a plate to check its consistency. If it hardens too much, add water; if it is too watery, continue simmering.
Why do I need to clarify the butter?
Clarifying butter removes water and milk solids, preventing the butter from burning in the oven and helping the phyllo layers become extra crispy.
How should the nuts be ground for the filling?
The nuts should be pulsed in a food processor until they resemble small pebbles, ensuring they are not ground into a fine powder.
What temperature should the oven be set to?
Preheat the oven to 400°F (200°C) for the initial baking phase, then reduce it to 300°F (150°C) for the remainder of the time.
How many layers of phyllo dough are used in total?
The recipe uses a specific layering sequence: a base of 10 sheets, two middle sections of 6 sheets each, and a top layer of 8 sheets, totaling 30 sheets.
What is the specific layering pattern for the nuts?
Lay 10 sheets of phyllo, add 1/3 of the nuts; add 6 sheets, add 1/3 of the nuts; add 6 more sheets, add the final 1/3 of the nuts; then top with 8 sheets.
Why must I slice the baklava before baking?
Slicing before baking allows the syrup to penetrate deep into the layers once it is poured over the finished pastry.
How long does the baklava bake in total?
It bakes for 15 minutes at 400°F and an additional 40-55 minutes at 300°F, until it is a golden, pale brown.
Should the syrup be hot or cold when added to the baklava?
The syrup should be completely cooled before being ladled over the hot, freshly baked baklava.
How long should the baklava rest before serving?
It should cool at room temperature for at least 2-3 hours, but for the best flavor and texture, let it rest for a minimum of 8 hours.
How do I store leftover baklava?
Keep leftovers in an airtight container at room temperature to ensure the flavors remain vibrant and the texture stays crisp.
How long will the baklava stay fresh?
When stored properly in an airtight container, the baklava will remain delicious for up to 5 days.
Is the cayenne pepper required?
No, the cayenne pepper is an optional ingredient used to add a very subtle hint of heat to the spice profile.
What size baking pan should I use?
This recipe is designed for a standard 9x13-inch baking pan.
Can I use frozen phyllo dough?
Yes, but you must ensure it is completely thawed according to the package instructions before you begin assembly.
What spices are added to the nut filling?
The nut medley is mixed with ground cinnamon, sugar, and ground cloves for a warm, aromatic flavor.
What does pomegranate syrup add to the recipe?
It provides a sweet yet tangy flavor profile that balances the richness of the nuts and honey.
What are the nutritional values per serving?
Each serving contains approximately 150 calories, 8g of fat, 16g of carbohydrates, and 2.25g of protein.
How do I prevent the phyllo dough from drying out?
While not explicitly in the instructions, a common technique is to keep the unused sheets covered with a damp cloth as you work.
Can I brown the butter while clarifying it?
Yes, browning the butter slightly during the clarification process can add an extra depth of nutty flavor to the pastry.
What is the final texture of the baklava?
It features a rich, multi-textured experience with flaky, crispy pastry and a crunchy, spiced nut center soaked in luscious syrup.
Can I use a different type of citrus?
While this recipe specifies orange juice and zest for its specific flavor profile, other citrus like lemon could be used for a sharper tang.
Is this recipe suitable for special occasions?
Absolutely, its intricate layers and innovative pomegranate-orange flavor make it an impressive dessert for family gatherings.
How much honey is used in the syrup?
The recipe calls for 1 full cup of honey to be added to the syrup base.
What preparation is needed for the orange juice?
The recipe recommends using fresh orange juice with no pulp for the smoothest syrup consistency.
What should the baklava look like when it is done baking?
The baklava should reach a golden, pale brown color, indicating the phyllo is fully cooked and crisp.
Is the cinnamon stick left in the syrup?
No, the syrup should be strained into a bowl after simmering to remove the cinnamon stick and any orange zest bits.