Honey Lemon Baklava

Honey Lemon Baklava
Staff Writer
Milisa Armstrong

Honey Lemon Baklava

Baklava is one of my all time favorite desserts. It features the classic Greek ingredient of phylo dough, spices, honey, and walnuts. 

 

Adapted from the Good Housekeeping Step-by-Step Cookbook.

8
Servings
756
Calories Per Serving
Deliver Ingredients

Notes

Visit Milisa's blog Miss in the Kitchen to read more of her delicious recipes. 

Ingredients

  • 4 Cups walnuts, toasted
  • 1 Teaspoon ground cinnamon
  • 1 Cup sugar, divided
  • One 16-ounce package phyllo dough, thawed if frozen
  • 1 Cup butter, melted
  • 1 Cup Barenjager Honey Liqueur
  • 1 Cup water
  • 1 cinnamon stick
  • 4 Teaspoons fresh lemon juice

Directions

In a food processor, add the walnuts, 1/2 cup of the sugar and the cinnamon. Pulse for about 25-30 times, or until walnuts are finely chopped. Pour into a bowl and set aside.

Trim the phyllo sheets to fit approximately 13 by 9 inches. You will want to keep the phyllo covered with a damp towel while you work. The thin sheets dry out really fast.

Place one sheet of phyllo into baking dish and brush with butter. Repeat with 5 more sheets, brushing every other one with butter. Sprinkle evenly with about 1 cup of walnut mixture. Repeat layering 2 more times. End with remaining phyllo sheets brushed with butter.

Using a sharp knife, cut almost but not all the way through the layers. Cut 3 strips length wise and then crosswise into 4 rectangles. Carefully cut each rectangle into 2 triangles. Bake for 1 hour, or until golden brown.

Meanwhile, in a small saucepan combine the Barenjager, water, 1/2 cup sugar and the cinnamon stick. Heat until boiling over medium heat, stirring often. Continue to cook at a boil for 5 minutes. Lower the heat and stir in the lemon juice. Continue to simmer for 5 minutes. Remove from heat and discard the cinnamon stick.

Spoon syrup over hot baklava. Cool in pan at least one hour. Let stand at room temperature until ready to serve. Finish cutting through the layers and serve.
 

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Nutritional Facts

Total Fat
25g
36%
Sugar
49g
54%
Saturated Fat
5g
21%
Cholesterol
13mg
4%
Carbohydrate, by difference
118g
91%
Protein
19g
41%
Vitamin A, RAE
33µg
5%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
415mg
42%
Choline, total
1mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Folate, total
308µg
77%
Iron, Fe
14mg
78%
Magnesium, Mg
124mg
39%
Manganese, Mn
3mg
100%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
415mg
59%
Riboflavin
3mg
100%
Selenium, Se
24µg
44%
Sodium, Na
698mg
47%
Thiamin
3mg
100%
Water
34g
1%
Zinc, Zn
4mg
50%

Honey Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Honey Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.