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Baklava with Alberta Honey

Sticky baklava is one of the best ways to enjoy honey; stack phyllo pastry with ground nuts and butter, bake and douse it in a spiced honey syrup that saturates the layers while it’s still warm. You may be accustomed to buying baklava, but it’s worth making your own — particularly if you have a type of honey you really love.
Servings 16
Author Julie Van Rosendaal

Ingredients

Baklava

  • 1 pkg phyllo sheets, thawed
  • 4 cups walnuts, almonds and/or pistachios, finely chopped (1 litre)
  • 1/2 cup sugar (125 ml)
  • 1 tsp cinnamon (5 ml)
  • 1/2 tsp ground cardamom (2.5 ml)
  • 1/2 cup butter, melted (125 ml)

Honey Syrup

  • 1 cup sugar (250 ml)
  • 1/2 cup honey (125 ml)
  • 1/2 cup water (125 ml)
  • 1 cinnamon stick
  • a thick strip of lemon peel (optional)

Instructions

  • Preheat the oven to 175 C (350 F.) In a small bowl, stir together the nuts, sugar and spices.
  • Make sure your phyllo is completely thawed, and keep it covered with a tea towel or piece of plastic wrap to keep the sheets from drying out.
  • To use a round pan, pullout 8-10 sheets in a stack, place a 9-inch pan over it and cut around them with a sharp knife. (Alternatively, do this with a square or rectangle pan.) Place two sheets in the bottom of the pan and brush with butter. Repeat with the remaining phyllo (save 8-10 sheets for the top), and spread the nut mixture over top. Repeat with another 8-10 sheets, placing them on top; brush the top sheet with butter as well. Tuck in any sticking-out edges.
  • Cut into diamonds, wedges, or any shape you like. (This circle with the wedges around it is how they do it at Anatolia Turkish Cuisine in the Crossroads Market — they also import brilliant green pistachios, and make their own phyllo from scratch.)
  • Bake for 30-40 minutes, or until deep golden. While the baklava bakes, combine the sugar, honey, water, cinnamon and lemon peel in a pan set over medium-high heat and bring to a boil. Remove from the heat and take out the cinnamon stick and lemon peel.
  • When the baklava comes out of the oven, immediately pour the hot syrup evenly over top. Let the baklava stand at room temperature until completely cool. Slice through each piece completely before serving. If you like, top each piece with a sprinkle of finely chopped nuts.