Passover Baklava
Delight your taste buds with Passover Baklava, a kosher-for-Passover twist on the classic Mediterranean dessert. This indulgent treat swaps traditional phyllo dough for crisp matzo sheets, layered with a flavorful blend of chopped walnuts, almonds, and warm spices like cinnamon and cloves. Each golden, buttery layer is drenched in a luscious honey-citrus syrup, infused with hints of orange zest and vanilla, creating a perfect balance of sweetness and spice. Simple to prepare yet irresistibly elegant, this Passover-friendly dessert is sure to impress at your Seder table or as a festive treat throughout the holiday. Perfect for satisfying your sweet tooth while staying true to tradition, this Passover Baklava brings a unique and decadent flair to your celebrations!
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Recipe Information
Ingredients
- 8 sheets Matzo sheets
- 2 cups Chopped walnuts
- 1 cup Chopped almonds
- 2 teaspoons Cinnamon
- 1 cup Sugar
- 1.5 cups Unsalted butter, melted (or Passover margarine for dairy-free)
- 1 cup Honey
- 0.5 cup Water
- 2 tablespoons Lemon juice
- 1 teaspoon Orange zest
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter or margarine.
In a large mixing bowl, combine the chopped walnuts, chopped almonds, cinnamon, and 1/4 cup of the sugar. Mix well and set aside.
Break the matzo sheets into smaller pieces that will fit the dimensions of your baking dish as layers.
Brush a piece of matzo lightly with melted butter and place it at the bottom of the prepared baking dish.
Spread a thin, even layer of the nut mixture over the matzo. Add another buttered matzo piece over it, pressing gently.
Continue layering the nut mixture and buttered matzo sheets until all ingredients are used, finishing with a matzo piece on top. Reserve a little melted butter to brush over the top layer.
Using a sharp knife, score the top layer into diamond or square shapes, being careful to cut through only the top few layers.
Bake in the preheated oven for 30-35 minutes, until the top is golden and crisp.
While the baklava bakes, prepare the syrup. In a small saucepan, combine the honey, water, remaining 3/4 cup sugar, lemon juice, orange zest, cloves, and vanilla extract. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let cool slightly.
Once the baklava is baked, remove it from the oven and immediately pour the warm syrup evenly over the top. Allow the syrup to soak into the layers for at least 2 hours or overnight for best results.
Cut along the scored lines to separate pieces. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
7888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 566.3 g | 726% | |
| Saturated Fat | 208.3 g | 1042% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 659.0 g | 240% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 412.4 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3099 mg | 66% | |
*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.
