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Baklava with Orange & Cardamom

There are as many versions of this sticky delight as there are cultures around the world that make it. But this Persian-style variation stands out from the crowd, and for good reason. Made with both almonds and pistachios, and flavored with Persian mainstays like orange, cardamom, and rose water, this is surely a treat you can’t pass up.

Baklava with Orange & Cardamom

Easy baklava recipe made with layers of honey-soaked crispy phyllo pastry
Prep Time1 hr 10 mins
Cook Time50 mins
Cooling20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: Balkans, Macedonian, Turkish
Keyword: Baklava, Greek baklava, how to make baklava, Middle Eastern, Persian-style, Turkish Baklava, Turkish Dessert
Servings: 45
Calories: 183kcal

Equipment

  • Measuring Cups/Spoons 
  • Glass Liquid Measuring Cups
  • Hamilton Beach Electric Coffee & Spice Grinder
  • Zester/Grater
  • 3-Quart Saucepan
  • 9" Wire Whisk
  • Cuisinart Fine-Mesh Sieve Set
  • Cuisinart 14-Cup Food Processor
  • Glass Nesting Bowls
  • Beechwood Pastry Brush Set
  • 9 x 13-Inch Pan
  • 4.5" Utility Knife

Ingredients

THE SYRUP, SIMMER

  • 2 cups Sugar
  • 1 ½ cups Honey
  • ½ cup Water
  • ½ tsp. Kosher salt
  • Juice of 1 orange

OFF HEAT, STIR IN

  • 20 Green cardamom pods, ground in a spice grinder
  • 2 tbsp. Fresh lemon juice
  • ½ tsp. Minced orange zest
  • 2 Drops rose water

FOR THE BAKLAVA, PROCESS

  • 8 oz. Slivered almonds
  • 8 oz. Shelled, roasted and salted pistachios
  • 4 tbs. Sugar

BRUSH

  • 2 Sticks unsalted butter, (16 Tbsp.) melted 
  • 1 lb. Phyllo dough (40 sheets)

Instructions

The Syrup

  • Simmer sugar, honey, water, salt, and orange juice in a saucepan over medium heat until syrup reaches 235°

Off Heat

  • Stir in cardamom, lemon juice, zest, and rose water. Cool syrup completely, then strain and discard solids.
  • Preheat oven to 350°.

The Baklava

  • process almonds and pistachios separately, each with 2 Tbsp. sugar, in a food processor until finely ground; transfer to a bowl and combine.
  • Brush bottom and sides of a 9×13-inch baking pan with melted butter.
  • Layer 10 phyllo sheets in bottom of pan, lightly brushing each sheet with butter; evenly top with ⅓ nut mixture.
  • Repeat procedure twice more, drizzling 2 Tbsp. syrup over 20th and 30th sheets. Finally, layer and butter remaining 10 phyllo sheets. Let baklava rest 10 minutes, then cut into diamonds. Lightly wet fingers with water then evenly flick over top of baklava.
  • Bake baklava until golden brown, 45–50 minutes, then run a knife along cut lines to ensure it’s cut all the way through. While baklava is hot, pour cool syrup evenly over top, allowing it to run into the cuts and around edges. Cool baklava completely, then cover, and rest overnight before eating.

Notes

Per piece, Calories: 183

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories183
  • % Daily Value *
  • Total Fat 15g 24%
    • Saturated Fat 3g 15%
  • Cholesterol 11mg 4%
  • Sodium 98mg 5%
  • Total Carbohydrate 24g 8%
    • Dietary Fiber 1g 4%
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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