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Recipe for Almond Baklava by Dawn’s Recipes

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Recipe for Almond Baklava by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Almond Baklava. This dish qualifies as a Intermediate level recipe. It should take you about 9 hr 25 min to make this recipe. The Almond Baklava recipe should make enough food for 12 pieces.

You can add your own personal twist to this Almond Baklava recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Almond Baklava recipe.

Ingredients for Almond Baklava

  • 2/3 cup honey
  • 1/3 cup premium orange juice
  • 1/3 cup water
  • 3 cups whole natural almonds, roasted
  • 1 3/4 cups sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon salt
  • 3 sticks unsalted butter, melted and cooled slightly
  • 1-pound package phyllo dough, thawed for 15 to 30 minutes if frozen

Directions for Almond Baklava

  1. Syrup:
  2. Combine ingredients in a microwave-safe container, and cook on high heat 1 minute. Stir and cook 1 more minute. Let cool to room temperature, then refrigerate until cold.
  3. Baklava:
  4. Put oven rack in middle position and preheat oven to 350 degrees F. Place almonds in a food processor and process with sugar, cinnamon, allspice and salt until almonds are roughly ground.
  5. Generously brush a 13 by 9 by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Add a couple of tablespoons of almond mixture. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, brushing every second sheet generously with butter and add 1 cup of the almond mixture, until 10 sheets of phyllo have been used, total. Brush top layer of phyllo with butter. Let baklava stand at room temperature to harden slightly, about 10 to 15 minutes.
  6. Using a sharp knife, cut baklava into 6 equal squares, then cut each piece in half diagonally to make 12 triangles. Be sure to cut all the way through.
  7. Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. Cover when baklava is at room temperature. Do not chill.
  8. Baklava keeps in an air-tight container up to 1 week.

Cookware for your recipe

You will find below are cookware items that could be needed for this Almond Baklava recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
  • Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
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  • Low Sodium
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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