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Baklava With Lemon-Honey Syrup
Credit:
Mikkel Vang
Recipe Summary
prep: 50 mins
total: 1 hr 50 mins
Yield: Makes about 30
Ingredients
Syrup
1 cup sugar
1/2 cup honey, preferably clover
2 peeled strips lemon zest (each 2 inches long), plus 2 teaspoons fresh juice
1 tablespoon light corn syrup
2 cinnamon sticks
Filling
1/2 cup blanched almonds
1/2 cup shelled pistachios
1 cup walnut halves
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
4 sticks (2 cups) unsalted butter, melted
1 pound phyllo dough, thawed
30 whole cloves
Cook's Notes
If you don’t have a candy thermometer, you can use a meat thermometer to gauge the temperature of the syrup.
Gallery
Baklava With Lemon-Honey Syrup
Credit:
Mikkel Vang
Recipe Summary
prep: 50 mins
total: 1 hr 50 mins
Yield: Makes about 30
Gallery
Baklava With Lemon-Honey Syrup
Credit:
Mikkel Vang
Baklava With Lemon-Honey Syrup
Credit:
Mikkel Vang
Baklava With Lemon-Honey Syrup
Recipe Summary
prep: 50 mins
total: 1 hr 50 mins
Yield: Makes about 30
Recipe Summary
prep: 50 mins
total: 1 hr 50 mins
Yield: Makes about 30
prep: 50 mins
total: 1 hr 50 mins
prep:
50 mins
total:
1 hr 50 mins
Yield: Makes about 30
Makes about 30
Ingredients
Ingredients
1 cup sugar
1/2 cup honey, preferably clover
2 peeled strips lemon zest (each 2 inches long), plus 2 teaspoons fresh juice
1 tablespoon light corn syrup
2 cinnamon sticks
1/2 cup blanched almonds
1/2 cup shelled pistachios
1 cup walnut halves
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
4 sticks (2 cups) unsalted butter, melted
1 pound phyllo dough, thawed
30 whole cloves
Directions
Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.
Cook's Notes
If you don’t have a candy thermometer, you can use a meat thermometer to gauge the temperature of the syrup.
Cook’s Notes
If you don’t have a candy thermometer, you can use a meat thermometer to gauge the temperature of the syrup.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Baklava With Lemon-Honey Syrup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Baklava With Lemon-Honey Syrup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
