Honeyed almond baklava

Based on 8 ratings
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Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-24+
200 g honey
300 g almonds
60 ml orange juice
1 tsp orange zest
200 g butter
1 tsp cinnamon
¼ tsp cardamom
500 g phyllo dough
Metric
Imperial

Utensils

  • oven
  • 2 small pots
  • food processor
  • bowl
  • rubber spatula
  • pastry brush
  • kitchen towel
  • baking pan
  • knife
  • offset spatula

Nutrition per serving

Cal
225
Protein
5g
Fat
16g
Carb
18g

Step 1/5

  • 200 honey
  • 60 ml orange juice
  • 1 tsp orange zest
  • 200 butter
  • oven
  • 2 small pots

Preheat oven to 200°C/390°F. To make the syrup, add honey, orange juice, and orange zest to a small pot set over medium heat. Bring to a boil and let simmer for approx. 5 min. Let cool completely. Melt butter in a separate pot over low heat. Set aside to cool.

Step 2/5

  • 300 almonds
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • food processor
  • bowl
  • rubber spatula

Add almonds to a food processor and pulse until broken up, but not too finely processed. Place in a bowl, add the cinnamon and cardamom, and mix well.

Step 3/5

  • 500 phyllo dough
  • pastry brush
  • kitchen towel
  • baking pan
  • knife

Brush a rectangular baking tin with melted butter. Remove phyllo dough from the fridge, and place a wet kitchen towel over the top. Cut pieces to roughly the size of your baking dish. Lay 1 piece of phyllo dough into the bottom of the tin, brush with butter and repeat this process until you have 7 layers in total. Scatter the 7th layer with some ground almonds. Repeat this alternating process until you fill the tin with layers and have used up the nut mixture.

Step 4/5

  • oven
  • knife

Using a sharp knife, score the baklava into the desired pattern, making sure you cut all the way through so the syrup can soak through. Transfer to the oven and bake at 200°C/390°F for approx. 20 min. or until golden brown on top.

Step 5/5

  • offset spatula

Remove from oven and slowly pour the syrup all over the baklava, allowing enough time for it to absorb. Let the baklava cool completely before removing from the tray with the help of an offset spatula. Enjoy!