Orange Flower-Scented Baklava

December 1, 2015


Author Notes: My version of baklava is mostly traditional, packed full of buttery layers of phyllo pastry filled with walnuts and pistachios, but I added a few non-traditional extras to the syrup that is poured over the top. A split vanilla bean adds another layer of sweetness (and beautiful little seeds), and just a bit of orange flower water perfumes the cookies just slightly. If you are not a fan of (or can’t find) the orange flower water, a bit of cinnamon or cardamom is great in the syrup, too.

For easy serving, transfer the individual pieces of baklava to cupcake liners or squares of parchment paper, then keep them in an airtight container at room temperature. Baklava can also be frozen, baked or unbaked. Just let it thaw in the refrigerator overnight before serving or baking.
Yossy Arefi

Makes: one 9- by 13-inch pan, about 36 cookies

Ingredients

For the syrup:

  • 1 cup sugar
  • 1 cup mild honey
  • 1 vanilla bean, split
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon orange flower water

For the baklava:

  • 8 ounces shelled pistachios, plus a few more to garnish
  • 8 ounces walnuts
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1 pinch salt
  • 1 cup unsalted butter, melted
  • 1 pound phyllo dough, thawed and at room temperature
In This Recipe

Directions

  1. To make the syrup: Bring the sugar, honey, vanilla bean, and water to a boil in a saucepan over medium heat. Stirring occasionally, boil the mixture until it reduces to a slightly syrupy consistency, about 5 minutes. Stir in the lemon juice and orange flower water and set the syrup aside to cool. Remove the vanilla bean pod when cool.
  2. To make the baklava: Preheat oven to 350° F and butter a 9- by 13-inch baking pan. Trim the phyllo sheets so they will fit in the pan.
  3. In a food processor, coarsely grind the pistachios and walnuts. Add the sugar, spices, and a pinch of salt and pulse to combine.
  4. Line the pan with one sheet of phyllo dough and brush it with butter, repeat 5 more times. Sprinkle 1/3 of the nut mixture over the top. Top with 6 more sheets of buttered phyllo dough, followed by 1/3 of the nut mixture. Top with 8 sheets phyllo dough, buttering in between each layer. ((Your grand total of sheets: 6 + 6 + 6 + 8.) Brush the top of the phyllo with butter and trim any overhanging edges.
  5. Use a sharp knife to cut 6 lengthwise strips through the top layer of the dough. Slice each strip diagonally into about 6 diamond shapes.
  6. Bake the baklava until golden brown and crisp, 45 to 55 minutes. Remove the pan to a rack, and carefully cut through the scored lines. Pour the cooled syrup over the hot baklava. Let sit for a few hours before digging in. Sprinkle with additional chopped pistachios. Store covered, at room temperature for up to one week.

More Great Recipes:
Cookie|Pastry|Middle Eastern|Phyllo/Puff Pastry Dough|Bean|Walnut|Pistachio|Orange|Lemon Juice|Honey|Serves a Crowd|Make Ahead

Reviews (5) Questions (0)

5 Reviews

jakestavis December 6, 2015
when you say baking pan, do you mean sheet pan or something deeper? these look incredible
 
ellen December 7, 2015
9x13 pans are usually 2 inches deep. I think a sheet pan would be too shallow for all the layers.
 
Allyn December 4, 2015
This looks incredible, but I do wonder if subbing chopped toasted pumpkin and sunflower seeds would work? I married into a nut allergy and love baklava, but never buy or make it because I don't need to eat an entire batch myself.
 
Author Comment
Yossy A. December 4, 2015
That sounds super interesting. I don't know why it wouldn't work. Sunflower seeds tend to be more bitter than most nuts and pumpkin seeds have a strong flavor themselves so I'm not sure how they would pair with the other flavors here, but it is worth a shot!
 
nitish December 4, 2015
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