📝 About This Recipe
This exquisite Pareve Baklava reimagines the classic Mediterranean treasure using a delicate balance of heart-healthy oils and aromatic honey. Layers of paper-thin phyllo dough are toasted to a shatteringly crisp golden brown, sandwiching a spiced walnut and pistachio filling that hums with cinnamon and cloves. The final touch is a luscious, citrus-infused honey syrup that soaks through every crevice, creating a dessert that is as rich and indulgent as its dairy counterparts while remaining strictly kosher-pareve.
🥗 Ingredients
The Nut Filling
- 3 cups Walnuts (finely chopped but not powdered)
- 1 cup Pistachios (shelled and finely chopped)
- 1.5 teaspoons Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 cup Granulated Sugar (to help bind the nuts)
The Pastry Layers
- 1 package Phyllo Dough (16 oz, thawed completely in the refrigerator)
- 1 cup Neutral Vegetable Oil (Grapeseed or light avocado oil works best)
- 1/4 cup Mild Olive Oil (for a subtle fruity depth)
The Honey Syrup
- 1 cup Granulated Sugar
- 1 cup Water
- 1/2 cup Honey (high-quality clover or wildflower honey)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Orange Blossom Water (optional, for floral notes)
- 1 piece Cinnamon Stick (whole)
👨🍳 Instructions
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1
Thaw your phyllo dough in the refrigerator overnight. Before starting, let it sit at room temperature for 30 minutes. Preheat your oven to 325°F (165°C).
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2
Prepare the syrup first: In a medium saucepan, combine the sugar, water, honey, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in the lemon juice and orange blossom water, then remove from heat and let cool completely.
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3
In a food processor or by hand, finely chop the walnuts and pistachios. Transfer to a bowl and toss with the ground cinnamon, cloves, and 1/4 cup sugar until well combined.
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4
Mix the neutral vegetable oil and olive oil in a small bowl. Use a pastry brush to lightly coat the bottom and sides of a 9x13 inch baking pan.
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5
Unroll the phyllo sheets and trim them to fit your pan if necessary. Keep the dough covered with a damp (not soaking) kitchen towel at all times to prevent it from drying out.
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6
Place one sheet of phyllo in the pan and brush lightly with the oil mixture. Repeat this process until you have 10 sheets stacked, brushing each one individually.
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7
Spread about 1 cup of the nut mixture evenly over the 10th sheet of phyllo.
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8
Layer 5 more sheets of phyllo on top of the nuts, brushing each sheet with oil as you go. Add another 1 cup of the nut mixture.
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9
Repeat the process of 5 sheets of oiled phyllo followed by the remaining nut mixture.
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10
Finish with a final layer of 10 sheets of phyllo, brushing each sheet carefully with oil. Brush the very top sheet generously with the remaining oil.
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11
Using a very sharp knife, cut the baklava into diamonds or squares. Ensure you cut all the way through to the bottom of the pan to allow the syrup to penetrate later.
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12
Bake for 50-60 minutes, or until the pastry is a deep golden brown and the layers look crisp. Check at 40 minutes; if it's browning too fast, tent loosely with foil.
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13
Immediately upon removing the baklava from the oven, pour the cooled syrup evenly over the hot pastry. It will sizzle—this is exactly what you want.
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14
Allow the baklava to sit uncovered at room temperature for at least 6 hours, or preferably overnight, to allow the syrup to fully absorb and the flavors to meld.
💡 Chef's Tips
Always pour cold syrup over hot baklava (or hot syrup over cold baklava) to ensure the pastry stays crisp rather than becoming soggy. Keep your phyllo dough covered with a damp cloth; it dries out and becomes brittle within minutes of exposure to air. Use a high-quality honey, as its flavor becomes the backbone of the dessert once the sugar settles. If you prefer a less sweet version, you can reduce the sugar in the nut mixture, but keep the syrup measurements exact for the correct texture. For the cleanest cuts, use a serrated knife and a gentle sawing motion to avoid crushing the delicate layers.
🍽️ Serving Suggestions
Serve at room temperature alongside a glass of strong, unsweetened Turkish coffee or Nana (Mint) tea. Pair with a side of fresh pomegranate seeds for a tart, vibrant contrast to the honey sweetness. Accompany with a scoop of dairy-free vanilla bean gelato or coconut-based whipped cream. Display on a silver platter garnished with whole star anise and extra crushed pistachios for a festive look. Excellent as a sweet finish to a festive Shabbat meal or a holiday celebration.