Baklava with Wildflower Honey

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Wildflower honey adds a delicate floral scent to this classic dessert, but almond honey would also work well in this recipe. If you can't find unsalted pistachios, use salted and omit the added 1/8 teaspoon salt.

Yield: 32 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 27%
  • Fat: 3.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.9g
  • Carbohydrate: 20.7g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 53mg
  • Calcium: 12mg

Ingredients

  • Syrup:
  • 1 1/2 cups wildflower honey
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 3 whole cloves
  • 1 (3-inch) cinnamon stick
  • Filling:
  • 2/3 cup unsalted pistachios, coarsely chopped
  • 1/2 cup blanched unsalted almonds, coarsely chopped
  • 1/3 cup walnuts, coarsely chopped
  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • Remaining ingredients:
  • Cooking spray
  • 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 1 tablespoon water

Preparation

  1. To prepare syrup, combine honey, 1/2 cup water, juice, cloves, and cinnamon in a medium saucepan over low heat; stir until honey is completely dissolved (about 2 minutes). Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Remove solids with a slotted spoon; discard.
  2. Preheat oven to 350°.
  3. To prepare filling, combine pistachios and next 6 ingredients (through salt); set aside.
  4. Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing end of sheet to extend over edges of dish; lightly coat with cooking spray. Repeat procedure with 5 phyllo sheets and cooking spray for a total of 6 layers. Sprinkle phyllo evenly with one-third of nut mixture (about 2/3 cup). Repeat procedure with phyllo, cooking spray, and nut mixture 2 more times. Top last layer of nut mixture with remaining 6 sheets phyllo, each one lightly coated with cooking spray. Lightly coat top phyllo sheet with cooking spray; press baklava gently into pan. Sprinkle baklava surface with 1 tablespoon water.
  5. Make 3 even lengthwise cuts and 7 even crosswise cuts to form 32 portions using a sharp knife. Bake at 350° for 30 minutes or until the phyllo is golden brown. Remove from oven. Drizzle honey mixture evenly over baklava. Cool in pan on a wire rack. Store covered at room temperature.
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