Sheet Pan Baklava with a Basswood Honey and Orange Blossom Syrup
Baklava is a Cypriot and Greek traditional dessert. Each family recipe has its version and style that is made. This sheet pan baklava recipe is my own family version that I am excited to share with you. Recently on the farm, I was lucky enough to share the farm kitchen with Luc from @humblebee! Luc and Dan are partners and owners of Humble Bee. They are Urban Beekeepers and manage over 150 hives for more than 30 locations in the greater Hamilton Area! What I didn’t know about Luc, was he use to work for Plan B Organic Farms but before I arrived! Now he is back but to provide his delicious Organic Raw Honey for our Share Deliveries!! .
When Luc asked me to collaborate, I was absolutely honored and of course it was going to be something special!! We made my Cypriot family baklava recipe using his Basswood Honey. It’s a Unifloral Honey from their native Linden (Tilia) Tree. It made a aromatic Honey & Orange Blossom Syrup for my Almond, Pistachio & Walnut Buttery Phyllo Baklava!
Thank you so much Luc for a wonderful day and for all the sweetness!
1 cup almonds, crushed
1 cup walnuts, crushed
1 cup pistachio, crushed
1 tbsp black sesame seeds
1 tbsp panko bread crumbs
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tbsp sugar
1/3 cup unsalted butter, melted
1 pkg. (450 g) phyllo, thawed as per package instructions
2 cup water
1 cup Humble Bee Basswood Honey
1 tbsp fresh lemon juice
1 cinnamon stick
To prepare honey syrup, in a medium saucepan, add all ingredients and bring to a boil. Reduce heat and simmer until syrup as slightly thicken, about 20-25 minutes. Remove syrup and set aside to cool completely.
In a medium bowl, mix together nuts, sesame seeds, bread crumbs, spices and sugar. Heat a medium skillet over medium heat and toast the mixture until aromatic, about 1-2 minutes. Remove from heat and set aside.
Preheat oven to 350 F. Brush a 10x12 baking sheet with melted butter. Lay half of the phyllo sheets on lined baking sheet, lightly brushing each sheet with butter. Spread nut mixture evenly on top of layered phyllo sheets, reserving 1 tbsp of mixture. Layer remaining phyllo sheets on top lightly buttering each sheet to cover nut mixture. Using a sharp knife, gently cut half way through the phyllo into 20 equal size squares. Bake in the preheated oven for 30-355 minutes until phyllo is dark golden and crisp. Remove from oven and pour honey syrup on top ensuring you cover all over and into the cuts. Sprinkle the reserved tablespoon of nuts on top. Let cool and enjoy.
SERVINGS 20 | PREP & COOK TIME 1 hour