Honey Baklava | Bakllava me Mjaltë | My Albanian Food

Bakllava me Mjaltë
Honey Baklava

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Bakllava me Mjaltë

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Ingredients

Adjust Servings:
(1200g) 36 Sheets Filo Pastry
500g Walnuts Ensure that the Walnuts are crushed into pieces
200g Melted Butter
1 Tsp Ground Cinnamon
220g Sugar
220ml Water
165g Honey

Nutritional information

650
Calories
11.8g
Sugar
8.6g
Sat Fat
36g
Fat
12g
Protein
68.6g
Carbs
1/15
Serving
Cuisine:

Ingredients

Directions

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Honey Baklava is made with fresh honey straight out of the hive in Albania. All Albanian desserts are covered in a sweet sauce, normally a sugar syrup which could be used instead of honey if you wish. Desserts are served cold, with syrps soaked in and normally two pieces at a time too.

For this recipe, I use walnuts but why not try experimenting with different options such as pistachio or even fruits – I am working on a nice nut free Baklava made with fruits – and maybe a hint of coconut!

Filo Pastry will dry out very quick – ensure you keep the damp tea towel over the pastry as much as possible while making your Baklava.

 

Steps

1
Done

Make the honey syrup

This syrup can cool while your Baklava is cooking. Add the honey, water and sugar into a saucepan and bring to a boil while continuously stirring. Once the sugar has melted, leave to boil on a medium heat for 5 minutes and then move to one side to cool.

2
Done

Make the filling

Mix the ground walnuts and cinnamon together and set aside.

3
Done

Prepare the pastry

Measure your filo pastry ready for the Baklava verses the size of baking tray being used - you will need a size that is about 30cm x 20cm and 6cm deep, cut the filo pastry to size and cover with a damp tea towel to keep the pastry moist.

4
Done

Create the Baklava

Brush some melted butter onto the based a sides of the baking tray. Lay one sheet of filo pastry at a time buttering each one as you go, layer 8 sheets. Mix the ground walnuts and cinnamon together and sprinkle 1/4 over the pastry.

Layer 4 more sheets buttering each one as you go and then add another 1/4 of the nut mixture - repeat so you have 4 layers on the nut mixture. Layer the last 8 sheets of filo pastry - again, buttering as you go finishing the top layer of pastry with a coat of butter too.

You can cut the Baklava any way you desire, the traditional is diamonds. Cut 3 lines making 4 rows down the length of the tray. Then cut diagonally across to make diamonds.

5
Done

Baking the Baklava

Place in the oven at 160 degrees and cook for 1 hour and 15 minutes. Check every 5 minutes after 1 hour to ensure cooked, leave slightly longer if required and take out when the pastry is golden and crispy.

6
Done

Coat and Cool the Baklava

Pour the syrup over the Baklava straight away while it is still hot - you should here the sizzling. Leave to set for 4 hours - allowing the syrup to soak through the pastry before serving.

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