Orange And Date Baklava
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sugar3 tbsps
Water1 tbsp
Lemon Juice (fresh)1 tbsp
Honey1 tsp
Almond Extract3 cups
Pitted Dates (whole)1 tbsp
Orange Peel (grated)2 tsps
Ground Cinnamon1 cup
Orange JuiceDirections:
1
Make syrup: Stir first 3 ingredients in small saucepan over low heat until sugar dissolves
2
Increase heat; boil 1 minute
3
Remove from heat
4
Mix in honey, orange flower water and almond extract
5
Cool
6
Stir first 3 ingredients in small saucepan over low heat until sugar dissolves
7
Increase heat; boil 1 minute
8
Remove from heat
9
Mix in honey, orange flower water and almond extract
10
Cool
11
Make filling: Combine first 4 ingredients in processor
12
Using on/off turns, process until dates are minced
13
Add juice; process until coarse paste forms
14
Combine first 4 ingredients in processor
15
Using on/off turns, process until dates are minced
16
Add juice; process until coarse paste forms
17
Make baklava: Preheat oven to 350°F
18
Mix sugar and cinnamon
19
Stack phyllo on work surface
20
Using bottom of 8 x 8 x 2-inch pan as guide, cut out two 8-inch-square stacks, making 24 squares
21
Butter inside of same pan
22
Place 2 phyllo squares in pan
23
Brush with butter; sprinkle with 1 1/2 teaspoons cinnamon sugar
24
Repeat layering of phyllo squares (2 at a time), butter and sugar 4 more times (a total of 10 phyllo squares)
25
Spread half of filling over
26
Top with 2 phyllo squares
27
Brush with butter and sprinkle with cinnamon sugar
28
Repeat with 2 more squares, butter and sugar
29
Spread with remaining filling
30
Layer 10 squares (2 at a time) over filling, brushing with butter and sprinkling with sugar
31
Using knife, score top into 16 squares (do not cut through to filling)
32
Bake baklava until deep golden, about 30 minutes
33
Cut through scored lines to bottom of pan
34
Spoon cool syrup over hot baklava
35
Cool
36
(Can be made 1 day ahead
37
Cover
38
Let stand at room temperature
39
) Preheat oven to 350°F
40
Mix sugar and cinnamon
41
Stack phyllo on work surface
42
Using bottom of 8 x 8 x 2-inch pan as guide, cut out two 8-inch-square stacks, making 24 squares
43
Butter inside of same pan
44
Place 2 phyllo squares in pan
45
Brush with butter; sprinkle with 1 1/2 teaspoons cinnamon sugar
46
Repeat layering of phyllo squares (2 at a time), butter and sugar 4 more times (a total of 10 phyllo squares)
47
Spread half of filling over
48
Top with 2 phyllo squares
49
Brush with butter and sprinkle with cinnamon sugar
50
Repeat with 2 more squares, butter and sugar
51
Spread with remaining filling
52
Layer 10 squares (2 at a time) over filling, brushing with butter and sprinkling with sugar
53
Using knife, score top into 16 squares (do not cut through to filling)
54
Bake baklava until deep golden, about 30 minutes
55
Cut through scored lines to bottom of pan
56
Spoon cool syrup over hot baklava
57
Cool
58
(Can be made 1 day ahead
59
Cover
60
Let stand at room temperature)