Honeyed almond baklava

Honeyed almond baklava

Based on 16 ratings
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Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

Difficulty

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

Ingredients

Servings2
16⅔ g
honey
25 g
almonds
5 ml
orange juice
tsp
orange zest
16⅔ g
butter
tsp
cinnamon
tsp
cardamom
41⅔ g
phyllo dough
MetricImperial

Utensils

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

How-To Videos

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Homemade cultured butter

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How to zest citrus fruits

Nutrition per serving

Cal225
Protein5 g
Fat16 g
Carb18 g
  • Step 1/5

    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.
    • 16⅔ g honey
    • 5 ml orange juice
    • tsp orange zest
    • 16⅔ g 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

    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.
    • 25 g almonds
    • tsp cinnamon
    • 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

    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.
    • 41⅔ g 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

    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.
    • 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

    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!
    • 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!

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