Citrus Baklava
Delight your taste buds with the irresistible fusion of zesty citrus and classic Middle Eastern flavors in this Citrus Baklava recipe. Buttery, flaky layers of phyllo dough encase a rich blend of finely chopped walnuts and pistachios, brightened with bursts of orange and lemon zest. Drizzled with a luscious homemade citrus-honey syrup, this dessert is a delightful balance of sweet, tangy, and nutty notes. Perfectly golden and crisp, each bite is infused with the warmth of cinnamon and a hint of clove, elevating this traditional treat with modern citrus flair. Whether you're preparing it for a festive gathering or a special evening indulgence, this baklava delivers an unforgettable symphony of textures and flavors. Don't forget—patience pays off when allowing the syrup to fully soak in, creating a sticky-sweet masterpiece worth the wait.
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Recipe Information
Ingredients
- 16 sheets phyllo dough sheets
- 1 cup unsalted butter, melted
- 2 cups walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 2 tablespoons orange zest
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon clove powder (optional)
- 1 cup honey
- 0.5 cup orange juice, freshly squeezed
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 cup water
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (165°C) and grease a 9x13-inch baking dish.
In a medium mixing bowl, combine the chopped walnuts, pistachios, orange zest, lemon zest, granulated sugar, ground cinnamon, and clove powder (if using). Set aside.
Place one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat with 7 more sheets, buttering each layer as you go.
Spread half of the nut mixture evenly over the buttered phyllo layers.
Layer another 4 sheets of phyllo on top, buttering each sheet as before.
Spread the remaining nut mixture over the second layer of phyllo.
Finish with the last 4 sheets of phyllo, again buttering each layer. Make sure the top is well-buttered.
Using a sharp knife, cut the baklava into diamond or square shapes, making sure to cut all the way through to the bottom layer.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.
While the baklava is baking, prepare the citrus syrup by combining the honey, orange juice, lemon juice, water, and vanilla extract in a saucepan over medium heat. Stir until the mixture comes to a boil, then reduce the heat and simmer for 7-10 minutes, or until slightly thickened. Remove from heat and let cool slightly.
Once the baklava is out of the oven, immediately pour the warm citrus syrup evenly over the top, ensuring it seeps into all the cuts and layers.
Allow the baklava to cool completely at room temperature before serving to let the syrup fully absorb. This may take 4-6 hours or overnight for best results.
Serve at room temperature and enjoy the bright, nutty, and sticky-sweet flavors of Citrus Baklava!
Nutrition Facts
Calories |
6659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 439.7 g | 564% | |
| Saturated Fat | 145.0 g | 725% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1867 mg | 81% | |
| Total Carbohydrate | 668.2 g | 243% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 424.7 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3392 mg | 72% | |
*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.
