Baklava Orange Pomegranate Honey Syrup
Indulge in the irresistible layers of "Baklava Orange Pomegranate Honey Syrup," a vibrant twist on the classic Mediterranean dessert. This recipe combines crisp, buttery phyllo dough with a rich blend of walnuts, almonds, and warm spices like cinnamon and cloves, all crowned by a luscious syrup made from fresh orange juice, tangy pomegranate juice, and golden honey. The orange zest and pomegranate create a perfectly balanced citrusy and sweet glaze that soaks into every flaky layer, leaving an unforgettable flavor. Ideal for holidays or special gatherings, this baklava is a showstopping treat that’s best prepared ahead to let the syrup infuse for maximum depth. Whether you’re hosting or indulging at home, this dessert brings unmatched elegance and richness to your table.
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Recipe Information
Ingredients
- 16 pieces Phyllo dough sheets
- 1 cup Unsalted butter, melted
- 2 cups Walnuts, finely chopped
- 1 cup Almonds, finely chopped
- 1 teaspoon Ground cinnamon
- 1 tablespoon Granulated sugar
- 0.5 cup Orange juice, freshly squeezed
- 0.5 cup Pomegranate juice, pure
- 0.75 cup Honey
- 0.5 cup Granulated sugar (for syrup)
- 1 teaspoon Orange zest
- 0.25 teaspoon Ground cloves
- 0.25 cup Water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with melted butter.
In a bowl, combine the chopped walnuts, chopped almonds, ground cinnamon, and 1 tablespoon of granulated sugar. Mix thoroughly to create the nut filling.
Lay one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat this process, layering and buttering 8 sheets of phyllo dough.
Spread half of the nut filling evenly over the layered phyllo dough.
Layer and butter 4 more sheets of phyllo dough on top of the nuts.
Spread the remaining nut filling evenly over the second layer of phyllo.
Layer and butter the final 4 sheets of phyllo dough over the top. Brush the final layer generously with butter.
Using a sharp knife, carefully cut the assembled baklava into diamond or square shapes before baking.
Bake the baklava in the preheated oven for 40-45 minutes, or until it turns a golden brown and crisp texture.
While the baklava is baking, prepare the orange pomegranate honey syrup. In a medium saucepan, combine the orange juice, pomegranate juice, honey, 0.5 cup of granulated sugar, orange zest, ground cloves, and water. Stir well and bring to a boil over medium heat.
Once the mixture starts boiling, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally, until it thickens slightly. Remove the syrup from heat and let it cool to room temperature.
Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the top, ensuring it seeps into all the cuts and layers.
Allow the baklava to cool completely, allowing the syrup to soak in and the flavors to meld, at least 4 hours or overnight.
Once cooled, transfer the baklava to a serving platter or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 424.2 g | 544% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 518.7 g | 189% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 294.2 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
