Easy Honey Walnut Baklava – 0% Sugar, 100% Honey

Perhaps one of the most famous desserts where honey can actually play a key role is Baklava. This crispy and juicy dessert has delighted people in the Middle East, Balkan peninsula, Central Asia, South Caucasus and even Maghreb.

The origins of this dish are not well documented and just like many other recipes around the world, many countries have claimed its origins. Among all theories, the one that is considered as the most credible sees Baklava’s origins in Central Asia, during the Ottoman Empire.

You will also find different versions and methods as somebody adds walnuts and some other pistachios. We have heard of many disputes such as this one and we do not want to join this endless battle. There is one thing we can finally do: share our version with honey and walnuts (please, forgive us Team Pistachios). Let’s begin!

For the syrup:

• 4 deciliters of water
• The juice of 1 lemon
• 450 grams of honey
• 1 cinnamon stick
• 4 cloves

For the Baklava:

• 500 grams of phyllo dough
• 400 grams of walnuts (you can also use pistachios or almonds)
• 50 grams of breadcrumbs
• 300 grams of unsalted butter
• 1 teaspoon of cinnamon powder

Method

For this recipe, I use a 38×28 cm baking pan. If your baking pan is smaller, there is no need to cut extra dough as you can fold the ends or tuck them inside with a brush.

• The first step is preparing the syrup. In a pot, add the water, honey, lemon juice, cinnamon stick, cloves, and bring to a boil. Once it starts boiling, remove from heat and set aside.

• In a separate pot, melt the butter and set aside.
• In a food processor, beat the walnuts with cinnamon and breadcrumbs until coarsely ground. Transfer in a bowl.
• Brush a baking pan with a generous amount of butter.
• Begin spreading the phyllo dough into the pan and brush it with melted butter. Repeat the same procedure until you have used 1/3 of the phyllo dough.

• At this point, you can spread half of the walnuts on the top layer. Continue assembling your Baklava one sheet at the time until you have used another 1/3 of the phyllo dough. Brush each sheet with melted butter.

• Spread the other half of walnuts and add the remaining sheets. Again, do not forget to brush each layer with butter. Add the remaining melted butter on the top phyllo sheet.
• Let it rest for half an hour in the fridge. During this time, the dough will soften, making the next step easier.
• Take your Baklava from the fridge and with a sharp knife, cut the pastry into diamond-shaped pieces (as in the picture below). DO NOT cut all the way down as we need to have a thin crust at the bottom.

• Bake for approximately 30 minutes at 180° or 170° fan. Remember, every oven is different, so check your Baklava as it might take a few minutes more or less.
• Remove Baklava from the oven and when it is still very hot, pour the syrup all over. Remove the cinnamon stick and the cloves.

• Let it rest at room temperature for at least 2 hours before serving. You can also decide to place it in the fridge and let it rest overnight.

Note: it is highly recommended to let the baklava rest so it can soak up the syrup. The more it waits the better it will taste.

Enjoy!

Matteo – Bee Rescue Team