Baklava Orange Pomegranate Honey Syrup Recipes

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ORANGE-PECAN BAKLAVA



Orange-Pecan Baklava image

Provided by Damaris Phillips

Categories     dessert

Time 5h40m

Yield 30 pieces

Number Of Ingredients 16

12 ounces pecans
12 ounces walnuts
1 tablespoon Sweet Wintery Spice Blend, recipe follows
4 sticks (2 cups) unsalted butter, melted
1 pound frozen phyllo dough, thawed, unrolled and covered with a damp towel
3 cups Orange-Honey Syrup, recipe follows
1/2 cup sugar
3 tablespoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cloves
2 cups honey
2 cups sugar
2 cinnamon sticks
Zest and juice of 1 orange
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F.
  • Chop the pecans and walnuts in a food processor until coarsely ground. Add the Sweet Wintery Spice Blend and pulse to combine.
  • Using a pastry brush, brush the bottom of a 9-by-13-inch baking pan with some melted butter. Add 2 sheets of phyllo, then brush with more butter. Continue in this manner until you have stacked 10 sheets of phyllo. Cover with a quarter of the nut mixture.
  • Add 5 sheets of phyllo, brushing with butter after the second and the fourth sheets. After the fifth sheet, add another quarter of the nut mixture. Repeat adding 5 sheets and a quarter of the nut mixture two more times.
  • Top with the remaining phyllo sheets, brushing with butter every 2 sheets. Brush extra butter on the top. Cut diagonal strips about 1 inch apart. Cut another row of diagonal strips in the opposite direction.
  • Bake until golden and crispy, 75 to 90 minutes. Check for doneness after 1 hour by lifting the top layers of phyllo from the center to reveal the nut mixture--the phyllo should look dry-ish and crisp.
  • As soon as the baklava comes out of the oven, pour the Orange-Honey Syrup over the top. Let sit for at least 5 hours to allow the syrup to soak in.
  • Cut the baklava into diamonds. It will keep for 5 days covered with plastic wrap.
  • Mix together the sugar, cinnamon, allspice, cardamom and cloves in a small bowl until well combined. Store in a small, airtight container.
  • Add the honey, sugar, cinnamon sticks, orange zest and 2 cups water to a heavy-bottomed saucepan. Bring to a boil over medium heat and cook until thickened slightly, 12 to 15 minutes. Add the orange juice and vanilla extract; cook another 3 to 5 minutes. Remove from the heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.

BAKLAVA WITH HONEY SYRUP



Baklava with Honey Syrup image

Baklava is a sweet, buttery Greek treat. The honey syrup drizzled on top gives this classic dessert a delicious twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Butter-flavored cooking spray
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
2 cups finely chopped walnuts, toasted
SYRUP:
3/4 cup sugar
3/4 cup water
1/3 cup honey
3/4 teaspoon grated lemon zest
3/4 teaspoon vanilla extract

Steps:

  • Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.

Nutrition Facts : Calories 136 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

BAKLAVA - ORANGE/POMEGRANATE HONEY SYRUP



Baklava - Orange/Pomegranate Honey Syrup image

Don't let the complex instruction fool you... it IS simple, it's just hard to find detailed directions. It's really not a "science" like baking and pastry is, so fee free to play around a little! The important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! My mother in law is a purist and makes Baklava with only walnuts, sugar, and Karo syrup (and dough of course!). I wanted to experiment with a more complex palate and this is what I came up with! From researching recipes, it looks like Baklava is holy to some people: "ONLY butter!", "ONLY rosewater!", "ONLY walnuts/pistachios/etc.!" - Ummm... calm down. It's ONLY a dessert! This is a recipe that I made by combining what looked best to me and what felt right at the time. It came out WONDERFULLY so I wanted to let you know what I did...

Provided by BekaWild

Categories     Breakfast

Time 2h

Yield 48 peices, 24 serving(s)

Number Of Ingredients 17

1 cup sugar
1/4 cup water
1/4 cup pomegranate syrup (juice is okay too)
1/4 cup fresh orange juice (no pulp)
1 orange, zest of
1 cinnamon stick
1 cup honey
1/4 cup water (reserve)
1 (16 ounce) package phyllo dough, thawed per package instructions
1 cup butter, that has been clarified (See below)
10 ounces roasted & salted pistachios (or plain)
2 ounces pecans
4 ounces almonds
2 teaspoons cinnamon
1 tablespoon sugar
1 dash ground cloves
1/2 teaspoon cayenne pepper (optional)

Steps:

  • SYRUP: On Med-High heat add Sugar, 1/4 Cup of Water, Pomegranate syrup, orange juice, zest, and cinnamon stick in to a high sided sauce pan. Dissolve sugar and bring to light boil.
  • Immediately add Honey and reduce to simmer (on low, or low-medium) for 10-20min. It will bubble up, but keep an eye on it. It should not get out of control if the fire isn't too high. Better a lower heat than a higher heat.
  • Remove from heat, as in turn burner off and remove from burner too.
  • Drip a few drops of syrup on counter/plate as it cooks and after it is removed from the heat. If it hardens when it cools (think REALLY sticky caramel), add reserved water until drops tests shows syrup can cool and be easily spread on the plate. Do NOT return to the heat before you add water!
  • If the syrup then gets too watery, put it back and the stove until it's right!
  • Strain into bowl - set aside to cool before pouring onto hot baklava.
  • Note: By using honey you get the best flavor, but also the added benefit of stabilization - this syrup is hard to mess up unless you burn it! If you own a candy thermometer, try to keep it under the "thead" stage, or 230F - if you go over, thin it out with water AFTER you remove it from the heat.
  • BUTTER: Clarify butter over low to med-low heat until all water has boiled away.
  • Remove from heat and skim off milk solids. Set aside.
  • You may "brown" butter slightly for added flavor (I do).
  • Melt shortening if you run out of butter towards the end of the assembly process. The point is to dry the butter out (because it is 8% water), but shortening has far less to start - it won't kill anything to use butter flavored shorting either, it's a matter of opinion. Remember: Butter = better flavor. Shortening = better texture.
  • FILLING: Pulse all Filling ingredients in food processor until largest pieces are no bigger than a pea - but not until all is powder.
  • ASSEMBLY: Heat oven to 400°F.
  • Prepare your pan (9x13 is great) with either parchment paper and/ butter or spray.
  • Unwrap Phyllo and cut to the size of your pan (this makes it WAY easier!).
  • Layer 10 sheets of Phyllo in this order: Butter, Phyllo, butter, Phyllo, butter, etc.
  • Add 1/3 of nuts, another 6 layers of Phyllo then butter.
  • Add 1/3 of nuts, another 6 layers of Phyllo then butter.
  • Add 1/3 of nuts, then the last 8 layers of layers of Phyllo then remaining butter.
  • I like to spoon on the butter first and then spread it with the brush, always working from the inside out. If a sheet breaks, just patch it up. If the Phyllo is too small, overlap another piece to form one layer - no stress!
  • Cut baklava into pieces using a slim, sharp, smooth edged knife (e.g. boning or paring knife).
  • In my 9"x13" I get 48 pieces by cutting the pan in 4 pieces lengthwise, then 6 pieces widthwise, then each square diagonally. Make sure to cut with a pulling motion in order to cut smoothly (no STABBING), this may mean stopping to turn the pan around.
  • Bake in 400F degree oven for 15min, reduce heat to 300F and bake for another 40-55min, checking to make sure it only turns a pale brown.
  • IMMEDIATELY after removing baklava from oven - while baklava is hot- ladle the syrup over the top. It will sputter but that is a good thing. Make sure to get in between all of the crevices and cuts.
  • Let Baklava cool at least until room temperature before serving. Better yet, after it is room temperature (2-3 hours) cover it (yes, cover) and let it sit until you can't wait any longer (at least 8hrs)... serve!
  • Store in air tight (yes, covered) container for up to 5 days. Some people think that covering it will make it go soggy. The truth is that air carries moisture and the longer something sits out in the air, the more moisture it attracts - especially SWEETS because sugar and honey absorbed tons of moisture. The less air is sees, the better - until service that is!

CHIPOTLE-ORANGE BAKLAVA



Chipotle-Orange Baklava image

Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. -Christine Neary, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 3 dozen.

Number Of Ingredients 14

1 package (16 ounces) shelled walnuts
2/3 cup sugar
3 tablespoons grated orange zest
1 teaspoon baking cocoa
1/2 teaspoon ground cinnamon
1-1/2 cups butter, melted
1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
SYRUP:
1-3/4 cups sugar
3/4 cup orange juice
1/2 cup honey
1/3 cup water
1 to 2 dried chipotle chiles, split lengthwise in half
2 cinnamon sticks (3 inches each)

Steps:

  • Preheat oven to 350°. In a food processor, combine the first 5 ingredients; pulse until walnuts are finely chopped. Brush a 13x9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan., Layer 3 sheets of phyllo in prepared pan, brushing each with butter. Cover the remaining phyllo with a damp towel to prevent drying. Sprinkle with 1/3 cup walnut mixture. Repeat layers 11 times. Top with remaining phyllo sheets, brushing each with butter., Cut into 36 triangles. Bake until golden brown, 35-40 minutes., Meanwhile, in a large saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally., Strain syrup through a fine mesh strainer; discard chiles and cinnamon sticks. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand several hours or overnight.

Nutrition Facts : Calories 258 calories, Fat 16g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 110mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

BAKLAVA WITH LEMON-HONEY SYRUP



Baklava With Lemon-Honey Syrup image

Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h50m

Yield Makes about 30

Number Of Ingredients 14

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

Steps:

  • 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.

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