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Baklava With Honey and Orange - Episode 4 - Baking with Eda

1,516 views · Published 5 April 2015 · 1:40 · Indexed 24 October 2026

Channel: eda · 2015 · People & Blogs

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Full recipe: http://www.bakingwithnyssaeda.com/2015/04/baklava-with-honey-and-orange.html

Ingredients

250 gr Phyllo dough ( Filo dough )
200 gr walnuts, chopped
1 teaspoon cinnamon
60 gr melted butter

For the syrup

1 orange juice and zest + 200 ml water
100 gr sugar
4 tablespoons honey

Instructions

1. Thaw the phyllo. This can either be done overnight in the refrigerator or 2-3 hours out of the box on your kitchen counter. Be sure the bags are closed so the sheets do not dry out.

2. Preheat your oven to 175 c / 350 f and brush the bottom of a 9×13-inch pan with the melted butter

3.. Make the filling: Mix together the walnuts and cinnamon, stir well; set aside.

5. Cut the dough in half. Remove one sheet of phylo and place evenly on the bottom of the pan. Quickly brush layer with melted butter, then place another sheet on top and brush with butter again. Repeat until you have 5 layers down brushing between each layer with melted butter. Do not go overboard with the butter. Once you have 5 layers down, sprinkle with the half of the walnut mixture. Repeat with 5 more layers of phylo and butter, then sprinkle with the another half of the walnut mixture.
Repeat again with 5 layers of phyllo and butter.
End with the butter

6. Before baking, use a thin, sharp  knife and use a gentle sawing motion to cut the baklava  in a diamond pattern. Be sure to cut the pastry all the way to the bottom of the pan.
Bake the baklava in a preheated oben golden, for about 35 minutes. Allow to cool.

Make the syrup

7. Put the sugar, 200 ml  water, the lemon juice and zest  in a small saucepan and bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 5 minutes. Remove the pan from the heat and stir in the honey.

8. Pour the syrup evenly over the the baklava. Allow the baklava cool to roomtemperature before serving.

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