Honey baklava

    (17)
    2 hours

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


    15 people made this

    Ingredients
    Makes: 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

    Method
    Prep: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.

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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (14)

    AishaSherman
    0

    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
    24

    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  (Review from Allrecipes US | Canada)

    by
    23

    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  (Review from Allrecipes US | Canada)

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