Description
This Milk and Honey Baklava recipe is a delightful twist on the classic Middle Eastern dessert. Layers of flaky phyllo dough are generously filled with a spiced nut mixture of walnuts and pistachios, then baked to golden perfection. The traditional sugar syrup is replaced with a luscious blend of sweetened condensed milk, honey, and vanilla, creating a rich, creamy drizzle that soaks into the pastry for a melt-in-your-mouth experience. Perfect as an elegant dessert or a special treat for any occasion.
Ingredients
Filling
- 1 cup walnuts
- 1 1/2 cups shelled pistachios
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Phyllo and Butter
- 1/2 pound phyllo dough (about half of a 1-pound box, thawed)
- 1/2 cup unsalted butter, cubed (for clarified butter)
Syrup
- 3/4 cup sweetened condensed milk
- 1/4 cup boiling water
- 2 tablespoons honey
- 1/4 teaspoon vanilla extract
Instructions
- Prepare Equipment: Use a 9x13-inch baking sheet, a baking dish, or a round cake pan (cut phyllo to size if needed).
- Clarify the Butter: In a small saucepan over medium-low heat, melt the cubed butter until bubbling. Skim off the milk solids that rise to the top and discard. Strain the melted butter through a fine sieve or cheesecloth to remove any remaining solids, preventing burning during baking. Set aside the clarified butter while warm.
- Prepare Phyllo Dough: Cut the thawed phyllo dough in half if using a 1-pound box, saving the rest for later use.
- Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking.
- Make the Nut Filling: In a food processor, combine the walnuts, pistachios, ground cinnamon, and kosher salt. Pulse for about one minute until finely ground, forming the spiced nut mixture.
- Keep Phyllo Dough Moist: Dampen a clean kitchen towel and wring out excess water. Cover the phyllo sheets with the towel during assembly to prevent them from drying out.
- Assemble the Baklava: Brush one sheet of phyllo dough with the warm clarified butter and place it buttered-side down into the baking dish. Sprinkle one to two teaspoons of the nut mixture over the phyllo. Repeat this layering process, brushing each phyllo sheet with butter and adding one to two tablespoons of nut filling, until all the phyllo and filling are used.
- Score the Baklava: Using a sharp knife, cut the layered baklava into 1-inch diamond or square shapes. This will make serving easier once baked.
- Bake: Place the prepared baklava in the preheated oven and bake for 30 to 35 minutes, or until the top layers are lightly golden brown and crisp.
- Prepare the Syrup: While baking, whisk together the sweetened condensed milk, boiling water, honey, and vanilla extract in a measuring cup until fully combined.
- Finish with Syrup: When the baklava is out of the oven, immediately drizzle the warm syrup evenly over the entire surface. Allow the baklava to sit and absorb the syrup for 1 to 3 hours before serving for best flavor and texture.
Notes
- Clarifying the butter is essential to prevent burning and to achieve a rich, nutty flavor.
- Keep phyllo dough covered with a damp towel during assembly to prevent drying and tearing.
- Use a sharp knife to neatly score baklava before baking to ensure easy serving.
- The syrup can be prepared in advance and gently reheated before drizzling if needed.
- Allow the dessert to rest after baking for the syrup to fully absorb, enhancing taste and texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
