Baklava Orange Pomegranate Honey Syrup Recipe

Ingredients for Baklava Orange Pomegranate Honey Syrup

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup pomegranate syrup
• Fresh Orange Juice
• Orange
• 1 cinnamon stick
• 1/2 cup honey
• One 14.1-ounce package phyllo dough, thawed
• 1 cup unsalted butter, clarified
• Pistachios
• Pecans
• Almonds
• Cinnamon
• Ground Cloves
• Cayenne Pepper

How to Make Baklava Orange Pomegranate Honey Syrup

1. **Make the Syrup:** In a medium saucepan over medium-high heat, combine 1 cup sugar, 1/4 cup water, 1/2 cup pomegranate syrup, 1/4 cup orange juice, zest of 1 orange, and 1 cinnamon stick.
2. Bring to a light boil, stirring until sugar dissolves completely.
3. Immediately reduce heat to low, stir in 1/2 cup honey, and simmer for 15-20 minutes, or until slightly thickened. Do not let it boil vigorously.
4. Remove from heat and let cool completely. Strain out solids and set aside.
5. **Clarify the Butter:** In a small saucepan over low heat, melt 1 cup unsalted butter. Simmer until the milk solids settle to the bottom.
6. Remove from heat, carefully skim off the milk solids, and set aside. You may brown the butter slightly for added flavor (optional).
7. **Prepare the Filling:** Pulse 2 cups chopped nuts (and any additional spices or ingredients) in a food processor until finely chopped but not powdered.
8. **Assemble the Baklava:** Preheat oven to 400°F (200°C). Grease a 9x13 inch baking pan.
9. Lay down 10 sheets of phyllo dough, brushing each with clarified butter.
10. Spread 1/3 of the nut mixture evenly over the phyllo.
11. Repeat layers: 6 sheets of phyllo (buttered), 1/3 of the nut mixture, 6 sheets of phyllo (buttered), 1/3 of the nut mixture, 8 sheets of phyllo (buttered).
12. Cut the baklava into desired pieces (e.g., 48 pieces by cutting lengthwise in 4, then widthwise in 6, and then diagonally).
13. Bake for 15 minutes at 400°F (200°C), then reduce heat to 300°F (150°C) and bake for another 40-55 minutes, or until golden brown.
14. Immediately pour the cooled syrup over the hot baklava, ensuring it seeps into all the crevices.
15. Let cool completely before serving. Store in an airtight container for up to 5 days.