Baklava with Lemon Syrup. All Reviews for Baklava With Lemon-Honey Syrup. Baklava With Lemon-Honey Syrup. this link is to an external site that may or may not meet accessibility guidelines. This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet.
Lemon syrup is a lemon-infused sugar syrup that adds tons of lemon flavor to anything it's stirred into or drizzled over. Lemon syrup keeps, covered and chilled, almost indefinitely. Pour the cold lemon sauce over hot baklava. You can have Baklava with Lemon Syrup using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Baklava with Lemon Syrup
- It’s 1 cup of Almonds crushed.
- You need 1 cup of Walnuts crushed.
- It’s 1 tablespoon of Cinnamon powder.
- You need 250 gram of Butter melted.
- You need 700 grams of Baklava dough sheets.
- It’s of Syrup.
- It’s 2/5 cups of Sugar.
- You need 2 cups of water.
- You need 1 of Lemon Peel.
In baklava, layers of crisp phyllo dough alternate with a sugary spiced nut mixture, and the whole thing is then soaked in fragrant sweet syrup made with honey, lemon and cinnamon. The recipe can be a bit time consuming, and isn't really a first-time baker's recipe, but if you can put together a cake well. This heavenly Baklava combines honey-soaked layers of flaky phyllo pastry with spiced walnuts. It's a great make-ahead dessert perfect for the holidays or special occasions.
Baklava with Lemon Syrup instructions
- Start off by making the syrup, so that this has cooled off by the time the pastry is done. In a sauce pan add the Sugar, Water, Lemon Peel let this boil at medium heat. You will know when the syrup is ready by doing this test, take a knife and just pour two drops of the syrup to the tip of the knife tip it over, if the syrup rolls off slowly then its ready. :).
- While the syrup is boiling, melt the butter and set aside. Separate the dough sheets into two halves, then take a baking pan and brush the pan with the butter and start adding in a dough sheet, one at a time…and brush each sheet with butter. Add and brush very simple to do. When you have finished the first half of the dough sheets, add in the mixture. Take all the excess dough sheets and cover the mixture, butter the sheets and continue adding the rest of the dough sheets and butter..
- If you have left over butter spread it over the top of the Baklava and brush thoroughly. With a sharp knife start cutting into the pie and cut small pieces diagonally, but keep in mind not to cut all the way down, cut just so that you have made small pieces. Bake until golden brown at 180 degrees. Once your Baklava has been baked, pour on the cold syrup and let it sit until the syrup has been absorbed. 🙂 Kali Orexi!.
In the meantime, start the syrup. Combine honey, water, sugar, cinnamon, orange peel, and lemon peel in a saucepan The iconic Baklava is astonishingly straight forward to make! Layers upon layers of crispy, flaky buttery pastry with crushed nuts soaked in a honey lemon syrup. Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, finely crushed pistachios, butter, and a simple syrup made of sugar, water, and lemon juice. You'll find many variations of this beautiful dessert from Middle Eastern baklava.