Blueberry-Almond Baklava with Orange Blossom Honey

Blueberry-Almond Baklava with Orange Blossom Honey

Blueberry-Almond Baklava with Orange Blossom Honey

Prep Time

45 minutes

Cook Time

45 minutes

Serves

32 people

Wow your friends with this Blueberry Almond Baklava, fresh from your oven with the delicious drizzle of Orange Blossom Honey Syrup.

Why Try? This one will make you look like a professional chef!

When working with phyllo dough, keep it covered with a damp kitchen towel to keep the dough soft and pliable.

Ingredients

  • 1/4 cup orange blossom honey
  • 2 cups dried blueberries
  • 2 1/2 cups sliced almonds
  • ORANGE BLOSSOM HONEY SYRUP
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 whole vanilla bean, split lengthwise
  • BLUEBERRY-ALMOND BAKLAVA
  • 1 cup Unsalted Butter, softened, plus extra for buttering pan
  • 3/4 cup warm water
  • 1 teaspoon pure almond extract
  • 1 teaspoon lemon zest
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground mace
  • 1 (16 ounce) package phyllo dough, thawed

Preparation

  • 1 FOR ORANGE BLOSSOM HONEY SYRUP: In a medium saucepan, combine honey, water, sugar, lemon juice, and vanilla bean over med-high heat. Bring to a boil, reduce heat and simmer for 3 minutes stirring constantly. Remove from heat and let cool uncovered.
  • 2 FOR BLUEBERRY-ALMOND BAKLAVA: Preheat oven to 350°F.
  • 3 Grease a 13 x 9 inch baking pan with butter.
  • 4 In a medium bowl, combine warm water, almond extract, lemon zest, and dried blueberries. Cover with plastic wrap and let stand for 15 minutes. Drain well.
  • 5 In a food processor, pulse the almonds 3-4 times until coarsely ground.
  • 6 In a large bowl, combine blueberries, almonds, sugar, and spices. Set aside.
  • 7 Unroll the phyllo dough and cover with a damp kitchen towel, this will keep the dough soft and pliable.
  • 8 Place one sheet of dough in bottom of a baking pan. Lightly brush with softened butter. Continue to layer and brush the dough repeating 8 times.
  • 9 Sprinkle half of the fruit-nut mixture over dough evenly. Repeat 8 sheet processes again and top with remaining fruit-nut mixture. Top with remaining 8 sheets of dough and brush with softened butter.
  • 10 With a very sharp knife, cut only halfway through the pastry in 4 equal sections, turn the pan and cut 4 more equal sections in the opposite direction making 16 squares. Cut an X in each square.
  • 11 Bake for 45 minutes or until golden. Remove from oven and cool in the pan on a cooling rack. Remove vanilla bean from syrup, and drizzle over warm pastry.

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