This recipe combines the rich sweetness of honey and orange with the unique touch of olive oil, creating a dessert that's both exotic and irresistible.
Preheat oven to 325F
Combine chopped walnuts and cinnamon in a bowl and set aside.
In a separate bowl combine the Orange Olive Oil with melted butter and brush a 13x9 inch pan with a thin layer of the mixture.
Cut the phyllo sheets to fit the pan, if necessary, and layer phyllo, 10 sheets for the bottom layer, brushing each sheet with a little of the oil mixture before adding the next.
Sprinkle about 2.3 cup of the walnut mixture evenly over the base.
Continue layering 2.3 cup walnut mixture between five sheets of phyllo (brushing each) for four more layers.
Finish the top layer with 10 sheets.
Score the top of the baklava into squares or criss cross diamond pattern, cutting all the way through to the bottom of the pan.
Bake for 50 minutes or until golden brown and crispy.
While the baklava is baking, combine sugar, water, honey and white balsamic in a small saucepan.
Bring to a simmer over medium heat.
Once the sugar dissolves, increase heat to medium-high and boil, stirring occasionally, until syrupy and reduced. This should take about 15 minutes.
Remove from heat and set aside.
Upon removing the baklava from oven, immediately spoon the cooled syrup evenly over the hot baklava.
Allow the baklava to cool completely, uncovered and at room temperature.
It can be enjoyed the same day but best if it's made the day before serving.
Ingredients
Directions
Preheat oven to 325F
Combine chopped walnuts and cinnamon in a bowl and set aside.
In a separate bowl combine the Orange Olive Oil with melted butter and brush a 13x9 inch pan with a thin layer of the mixture.
Cut the phyllo sheets to fit the pan, if necessary, and layer phyllo, 10 sheets for the bottom layer, brushing each sheet with a little of the oil mixture before adding the next.
Sprinkle about 2.3 cup of the walnut mixture evenly over the base.
Continue layering 2.3 cup walnut mixture between five sheets of phyllo (brushing each) for four more layers.
Finish the top layer with 10 sheets.
Score the top of the baklava into squares or criss cross diamond pattern, cutting all the way through to the bottom of the pan.
Bake for 50 minutes or until golden brown and crispy.
While the baklava is baking, combine sugar, water, honey and white balsamic in a small saucepan.
Bring to a simmer over medium heat.
Once the sugar dissolves, increase heat to medium-high and boil, stirring occasionally, until syrupy and reduced. This should take about 15 minutes.
Remove from heat and set aside.
Upon removing the baklava from oven, immediately spoon the cooled syrup evenly over the hot baklava.
Allow the baklava to cool completely, uncovered and at room temperature.
It can be enjoyed the same day but best if it's made the day before serving.
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