Pistachio Honey Baklava Cake Video Recipes

HONEY PISTACHIO BAKLAVA

Steps:

• Make sure the filo pastry is thawed - keep wrapped to prevent drying out.
• Preheat the oven to 170 C / 340 F
• Melt butter and cool to room temperature
• In a saucepan - combine sugar, honey, lemon juice, lemon zest, cinnamon stick, rose water, and water.
• Boil on medium-low until sugar is dissolved.
• Once all the sugar is dissolved - let simmer on low for 5 minutes.
• Sieve through a strainer to remove zest and cinnamon stick.
• Set aside to cool completely
• Pulse the pistachio nuts in a food processor.
• Remove some while still coarse and pulse the remainig some more for a finer consistency. This will add a nice texture and taste.
• Add sugar and combine well. Set aside
• Use an 8 x 10 rectangular pan or 10 x 10-inch square pan
• Lightly brush with melted butter.
• Cut the stack of filo into 4. Now you have 12 filo sheets. Measure the filo to your pan and cut off any excess.
• Place the first sheet of filo in the pan.
• Lightly brush with melted butter.
• Continue to add 5 sheets - lightly brushing with melted butter
• Sprinkle 1/4 of the pistachio mixture
• Now add 3 layers of filo lightly brush each with melted butter
• Followed by another 1/4 of the pistachio mixture.
• Continue layering 3 filo and pistachio - until you have used up all the pistachio mixture
• Finally, add the last 5 layers of filo for the top
• So you should have 5 filo sheets + nuts then 3 filo sheets + nuts, then 3 filo sheets + nuts again 3 filo sheets + nuts and final 5 filo sheets. (this doesn't have to be exact)
• Brush the last and top of the filo with any remaining melted butter - this will give a nice golden top.
• Using a sharp knife cut the layers into squares.
• I prefer to cut a line in the middle in both directions and then cut more on either side of those lines
• Place the baklava in the preheated oven and bake until golden for about 30 minutes
• Once the baklava has been baked let cool in the pan for 5 minutes
• Then pour the prepared cooled sugar/honey syrup evenly over the top
• This will soak into the layers while the baklava is cooling.
• This baklava will stay at room temperature for up to a week
• I personally don't like to keep in the fridge as the butter cools making it dry.
• You can freeze baklava for up to a month. Thaw in the fridge overnight then on the countertop before you serve.

PISTACHIO BAKLAVA CAKE RECIPE - (3.9/5)

Steps:

• Cake Layer: 1. Adjust oven rack to middle position and preheat oven to 350℉. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside. 2. In a mini food processor, add panko, pistachio, baking powder, cinnamon and nutmeg. Process until finely chopped, set aside. 3. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand with the whisk attachment. Add melted butter in a slow stream and fold into the batter with a rubber spatula. 4. Divide batter into the prepared pans and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. Generously brush syrup on the top and sides of cake, let cool completely. Wash cake pans, to be used in baklava layers. Baklava Layer: 1. Fold phyllo sheets in half along the long edge. Use cake pan as template and cut out 8-inch circles, roughly 1-inch wider than the pan on all sides. (Circles do not have to be perfect.) Cover phyllo with damp towel. 2. Adjust oven rack to middle position and preheat oven to 350℉. Brush two 6-by-2-inch round cake pans with melted butter. Place one sheet of phyllo in one pan and fold in edges to fit the pan. Brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry. 3. Scatter ground pistachio over the pastry and continue the layering and buttering for 8 more layers. Repeat process with the second pan. Place pan in oven and bake until golden brown and crisp on top. about 30-35 minutes. Remove pan from oven and slowly drizzle 1/4 cup of syrup into each pan. Set aside to cool completely. 4. While baklava layers are baking, roughly tear/chop up leftover phyllo into chards and brush generously with butter. Spread pastry chards on parchment lined baking sheet. When baklava are done, place baking pan in oven and baking until golden brown, about 18-25 minutes. (Keep a close eye towards the end to avoid burning of pastry.) Orange Scented Syrup: 1. Combine sugar, honey, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer until slightly thicken, about 5 minutes. Remove from heat and set aside to cool. 2. Stir rose and orange flower water to cool syrup. Add more, a few drops at a time, to taste. (Flavor will mellow out after it sits for a while.) Assembly: 1. Level top of the cakes with serrated knife to remove indent in the center of cake. Place one cake layer on cake stand or plate, brush top of cake generously with syrup. Place a layer of baklava on top of cake, brush top of baklava layer with syrup if it's not sticky and top with second cake layer. Brush with more syrup and top with second baklava layer. 2. Brush baklava layer with more syrup to make it sticky. Decorate top with baklava chards, press slightly to make sure they adhere to cake. 3. Brush side of cake with syrup and apply ground pistachio evenly on the side of cake, pressing lightly to adhere. Sprinkle top of cake with more ground pistachio if desire. Serve.