Blueberry-Almond Baklava with Orange Blossom Honey

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Aug 25, 2015

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Blueberry-Almond Baklava with Orange Blossom Honey

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Blueberry-Almond Baklava with Orange Blossom Honey
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Yield Servings
Author 1st Annual Plugrá Magnifique Recipe Contest
Prep time 30 minutes
Cooking time 45 minutes
Total time 1 hour 15 minutes

Description

This traditional favorite gets a sweet, colorful infusion of blueberries for summer when the berries are at peak season.

Ingredients

  • Orange Blossom Honey Syrup
  • 1/4 cup orange blossom honey
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 whole vanilla bean, split lengthwise
  • 1 teaspoon lemon zest
  • Blueberry-Almond Baklava
  • 1 cup butter, unsalted, softened, plus extra for coating pan
  • 3/4 cup warm water
  • 1 teaspoon pure almond extract
  • 2 cups dried blueberries
  • 2 1/2 cups sliced almonds
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground mace
  • 16 ounces phyllo dough, thawed

Instructions

Orange Blossom Honey Syrup
  1. In a medium saucepan, combine honey, water, sugar, lemon juice, and vanilla bean over medium-high heat.
  2. Bring to a boil, reduce heat and simmer for 3 minutes, stirring constantly.
  3. Remove from heat and let cool uncovered.
Blueberry-Almond Baklava
  1. Preheat oven to 350°F.
  2. Grease a 13 x 9" baking pan with butter.
  3. In a medium bowl, combine warm water, almond extract, lemon zest, and dried blueberries.
  4. Cover with plastic wrap and let stand for 15 minutes. Drain well.
  5. In a food processor, pulse the almonds 3-4 times until coarsely ground.
  6. In a large bowl, combine blueberries, almonds, sugar, and spices. Set aside.
  7. Unroll the phyllo dough and cover with a damp kitchen towel to keep the dough soft and pliable.
  8. Place one sheet of dough in bottom of a baking pan. Lightly brush with softened butter.
  9. Continue to layer and brush the dough, repeating 8 times. Sprinkle half of the fruit-nut mixture over dough evenly.
  10. Repeat 8 sheet processes again and top with remaining fruit-nut mixture.
  11. Top with remaining 8 sheets of dough and brush with softened  butter.
  12. With a very sharp knife, cut only halfway through the pastry in 4 equal sections, turn the pan and cut 4 more equal sections in the opposite direction making 16 squares. Cut an X in each square.
  13. Bake for 45 minutes or until golden.
  14. Remove from oven and cool in the pan on a cooling rack.
  15. Remove vanilla bean from syrup and drizzle over warm pastry.