Imagine a dessert so delicate, so rich with tradition, that each bite tells a story of centuries-old culinary artistry. The Walnut and Orange Blossom Baklava is not just a sweet treat—it's a magical journey through Middle Eastern cuisine that will make your taste buds dance with delight. Layers of gossamer-thin phyllo pastry, generously brushed with butter, cradle a fragrant mixture of crunchy walnuts and whispers of cinnamon, all drenched in a luxurious honey and orange blossom syrup that promises to elevate your dessert experience from ordinary to extraordinary.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Middle Eastern
Serves: Serves 12
Ingredients
- 1 package phyllo dough
- 2 cups walnuts, chopped
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 2 tablespoons orange blossom water
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lightly greasing it with some of the melted butter.
- In a food processor, pulse the walnuts until they are finely chopped but not completely ground. Mix the chopped walnuts with ground cinnamon in a separate bowl.
- Unroll the phyllo dough and trim it to fit the baking pan. Cover the phyllo sheets with a damp kitchen towel to prevent drying out while working.
- Begin layering by brushing the bottom of the pan with melted butter. Place a sheet of phyllo dough, then brush it generously with melted butter. Repeat this process with 8 sheets of phyllo.
- Sprinkle a thin, even layer of the walnut and cinnamon mixture over the buttered phyllo layers.
- Continue layering 2-3 sheets of phyllo, brushing each with butter, then add another layer of the walnut mixture. Repeat this process until all ingredients are used, ending with a top layer of 8 buttered phyllo sheets.
- Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way through to the bottom of the pan.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
- While the baklava is baking, prepare the syrup by combining sugar, water, and honey in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove the syrup from heat and stir in the orange blossom water. Let it cool slightly.
- Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot pastry, ensuring it seeps into all the cuts.
- Allow the baklava to cool completely at room temperature for several hours, which helps the syrup to be fully absorbed.
- Serve at room temperature, optionally garnished with additional chopped walnuts or a sprinkle of ground cinnamon.
Tips
- Keep your phyllo dough covered with a damp towel while working to prevent it from drying out and becoming brittle.
- Use unsalted butter and brush each layer generously for the most delicate, crispy texture.
- Cut the baklava before baking to ensure clean, beautiful pieces that absorb the syrup perfectly.
- Allow the baklava to cool completely after adding the syrup—this helps it absorb the sweet liquid and develop its signature moist texture.
- For the best flavor, let the baklava rest for several hours or overnight before serving, allowing the flavors to meld and intensify.
- Store at room temperature in an airtight container to maintain its crisp layers and rich flavor.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 50mg
