Best Baklava Orangepomegranate Honey Syrup Recipes

BAKLAVA WITH HONEY SYRUP

Steps:

• Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.

BAKLAVA RECIPE- HOW TO MAKE BAKLAVA

Steps:

• Preheat the oven to 350 degrees F.
• Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
• In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
• Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
• Prepare a 9"x 13"x 2" baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.
• Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
• Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
• Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
• Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
• Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
• Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).
• Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT...Because ovens vary, be sure to check your baklava half-way through baking).
• As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
• Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.

BAKLAVA

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• Make the filling: Arrange the walnuts in a single layer on the prepared baking sheet and bake until fragrant, 7 to 10 minutes. (Leave the oven on to bake the baklava.) Let the walnuts cool until just warm to the touch. In a food processor, combine the walnuts, sugar, cinnamon and nutmeg, and process until the mixture looks like sand and small pebbles. Transfer the mixture to a medium bowl and set aside.
• Make the syrup: In a small saucepan, combine the sugar, water, honey, lemon juice, salt, cinnamon stick (if using), and orange rind (if using). Bring to a boil over medium heat (watch carefully so it doesn't boil over), reduce the temperature to low, and simmer, uncovered, for 5 minutes. Let the syrup cool until you are ready to use it.
• Prep: Near a flat, clean work surface, place a 9x13-inch baking dish, a pastry brush, and the melted butter. Gently lay the phyllo on the work surface and, using a sharp knife, trim the sheets into 8x12-inch rectangles to fit the baking dish. (You can discard the portions you cut off.) Cover the phyllo with plastic wrap and a kitchen towel to prevent it from drying out.
• Assemble the baklava: Brush melted butter on the bottom of the pan. Add the phyllo, 2 sheets at a time, drizzling with 2 to 3 teaspoons of butter after every 2 sheets. When you get to the 14th sheet, add ⅓ of the filling (about 1¼ cups), spreading it evenly over the surface. Then add 6 more phyllo sheets, drizzling butter after every 2 and adding another third of the filling on top of the 6th. Repeat the 6 layers of phyllo and butter, and add the remaining third of the filling over top. Finish the layering as you started with 14 more layers of phyllo, buttering after every 2. Do not butter the top layer.
• Score: To cut the baklava, use a very sharp knife and cut all the way through the layers. You can keep it simple and make 24 squares, or cut each square into a diamond. If this is your first time making baklava, start with the squares to get used to cutting the phyllo. If any butter remains, spoon it into the cut lines.
• Bake: Bake the baklava for 40 to 45 minutes. The top should be golden brown, and you should hear it bubbling.
• Add the syrup: Let the baklava cool for 5 minutes; then use a spoon to drizzle the syrup into all of the cuts. Allow the baklava to cool completely before enjoying, a few hours or overnight.
• Make-Ahead Instructions: The baklava can be stored in an airtight container at room temperature for up to 5 days. For longer storage, the baklava can be refrigerated for up to 2 weeks, or frozen for up to 2 months. Thaw at room temperature before serving.
• Note: The number of sheets of phyllo dough in each package varies by brand (and even by box). You will need a total of 40 sheets of phyllo dough for this recipe. Frozen phyllo dough should be thawed in the refrigerator 12 to 24 hours before using.

BAKLAVA WITH LEMON-HONEY SYRUP

Steps:

• Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
• Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
• Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
• Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
• Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.

BAKLAVA WITH HONEY SYRUP

Steps:

• Preheat the oven to 200°C/400°F, and lightly grease a shallow baking tray.
• Place the sesame seeds in a small, non-stick pan over a medium heat, and cook, while shaking the pan gently, for 3-5 minutes or until golden and toasted.
• Transfer to a bowl, add the walnuts and cinnamon and mix well.
• Brush 1 pastry sheet with the melted butter and fold in half crossways to form a rectangle.
• Sprinkle 1/4 cup of the walnut mixture evenly over the pastry; and starting from one of the long ends, roll it up into a log. Brush with butter. Place on a baking tray; and repeat with the remaining pastry, butter and walnut mixture.
• Bake the baklava for 10-12 minutes or until golden; and then allow them to cool on the baking tray.
• The Honey Syrup: Peel 1 large strip of rind from the lemon, remove the pith, juice half the lemon; then place the lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups of water in a saucepan over a medium heat.
• Cook, stirring often, for 5 minutes or until the sugar has dissolved; increase the heat to high and bring to the boil; reduce the heat to medium-low and simmer gently for 10 minutes or until the honey syrup thickens slightly.
• Pour the hot honey syrup over the cold baklava, and stand for 30 minutes or until the baklava has absorbed the syrup. Cut each baklava diagonally into 3 pieces and serve.
• Tip: Purchase phyllo pastry from the fridge not the freezer, as the layers will separate much more easily.

GRECIAN BAKLAVA

Steps:

• Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a 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.
• Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.
• Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
• Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
• Bake in the preheated oven until the phyllo 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 1-inch squares or diamonds to serve.

HONEY SYRUP FOR ROLLED BAKLAVA

Steps:

• Combine sugar with 2 cups water in a small saucepan. Stir to dissolve. Add lemon juice, zest, and cinnamon sticks to pan. Place over medium-high heat, and cook to 221 to 222 degrees on a candy thermometer.
• Add honey and stir to combine.