Ingredients for Baklava Orange Pomegranate Honey Syrup
- 1 cup sugar
- 1/4 cup water
- 1/2 cup pomegranate syrup
- 1/4 cup orange juice
- zest of 1 orange
- 1 cinnamon stick
- 1/2 cup honey
- 30 sheets phyllo dough
- 1 cup unsalted butter
- part of 2 cups chopped nuts
- part of 2 cups chopped nuts
- part of 2 cups chopped nuts
- to taste (optional for nut mixture)
- to taste (optional for nut mixture)
- to taste (optional for nut mixture)
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How to Make Baklava Orange Pomegranate Honey Syrup
- **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.
- Bring to a light boil, stirring until sugar dissolves completely.
- 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.
- Remove from heat and let cool completely. Strain out solids and set aside.
- **Clarify the Butter:** In a small saucepan over low heat, melt 1 cup unsalted butter. Simmer until the milk solids settle to the bottom.
- Remove from heat, carefully skim off the milk solids, and set aside. You may brown the butter slightly for added flavor (optional).
- **Prepare the Filling:** Pulse 2 cups chopped nuts (and any additional spices or ingredients) in a food processor until finely chopped but not powdered.
- **Assemble the Baklava:** Preheat oven to 400°F (200°C). Grease a 9x13 inch baking pan.
- Lay down 10 sheets of phyllo dough, brushing each with clarified butter.
- Spread 1/3 of the nut mixture evenly over the phyllo.
- 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).
- Cut the baklava into desired pieces (e.g., 48 pieces by cutting lengthwise in 4, then widthwise in 6, and then diagonally).
- 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.
- Immediately pour the cooled syrup over the hot baklava, ensuring it seeps into all the crevices.
- Let cool completely before serving. Store in an airtight container for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
89g
Fat
30g
Carbs
12g
