The Best Honey Baklava

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By Sneji
July 25, 2020

This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried!

It’s layers upon layers of butter brushed phyllo dough with cinnamon scented almonds in the middle, and after you bake it, you pour honey syrup all over it for the phyllo to soak up.

It is also one of the most practical desserts in terms of storage. It keeps well at room temperature for about a week and you can keep them in the freezer and fridge.

Honestly, in my family, the baklava never reaches the freezer, it disappears within two days.

The Best Honey Baklava

Ingredients

  • 454 g phyllo dough ( 18 sheets )
  • 350 g melted butter
  • 20 g pistachio powder

Filling

  • 350 g almond flour
  • 70 g sugar
  • 6 tbsp melted butter
  • ½ tsp cinnamon
  • 30 ml rose water
  • 150 ml honey

Instructions

Filling

  • Mix together almond flour, sugar, cinnamon, melted butter and rose water until combined. Make small balls with a diameter of 2-2,5 cm ( 50-55 balls).

Assembly

  • Preheat the oven to 350 °F.
  • Butter the pans and put baking paper on the bottom.
  • Brush the 12 sheets with melted butter.
  • Cut a square to size 6 x 6 cm. Put a ball in the centre of each square.
  • Take one square and join the four ends of the square on top of the ball and you will get a small pyramid. Repeat for all the squares.
  • Arrange the pyramids in the prepared pans.
  • Grease the top of the pyramids with melted butter.
  • Bake the baklava in a preheated oven at 350 °F for about 20 minutes. Allow to cool.
  • Heat the honey and carefully pour it over each pyramid separately. Sprinkle the pyramids with pistachio powder.
  • The recipe is for 18 sheets. After making 12 sheets you will have 6 sheets left. Fold them in half and you will get 12 layers. Repeat the instructions for them as well.
  • In total you will get about 40-45 small baklava pyramids.

Bon Appétit!

The Best Honey Baklava

This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried!
Servings 45 pieces
Prep Time 1 hour
Cook Time 40 minutes

Ingredients
  

  • 454 g phyllo dough ( 18 sheets )
  • 350 g melted butter
  • 20 g pistachio powder

Filling

  • 350 g almond flour
  • 70 g sugar
  • 6 tbsp melted butter
  • ½ tsp cinnamon
  • 30 ml rose water
  • 150 ml honey

Instructions
 

Filling

  • Mix together almond flour, sugar, cinnamon, melted butter and rose water until combined. Make small balls with a diameter of 2-2,5 cm ( 50-55 balls).

Assembly

  • Preheat the oven to 350 °F.
  • Butter the pans and put baking paper on the bottom.
  • Brush the 12 sheets with melted butter.
  • Cut a square to size 6 x 6 cm. Put a ball in the centre of each square.
  • Take one square and join the four ends of the square on top of the ball and you will get a small pyramid. Repeat for all the squares.
  • Arrange the pyramids in the prepared pans.
  • Grease the top of the pyramids with melted butter.
  • Bake the baklava in a preheated oven at 350 °F for about 20 minutes. Allow to cool.
  • Heat the honey and carefully pour it over each pyramid separately. Sprinkle the pyramids with pistachio powder.
  • The recipe is for 18 sheets. After making 12 sheets you will have 6 sheets left. Fold them in half and you will get 12 layers. Repeat the instructions for them as well.
  • In total you will get about 40-45 small baklava pyramids.

Bon Appétit!

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    Author: Sneji
    Course: Dessert
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