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Brown Butter Baklava

Published on August 19, 2022
Carolina Gelen avatar link
Cook Time: 30 minutes
Serving Size: 12 servings
  • 8 oz or 225 grams phyllo pastry, thawed in the fridge overnight
  • 400 to 600 grams nuts (or seeds) of choice, finely chopped, I used a mixture of peanuts, pistachios, pumpkin seeds and pecans
  • 250 grams butter
  • 1/2 cup honey
  • 1 cup sugar
  • 1 cup water
  • 2 tablespoons orange blossom water
  • 3 cinnamon sticks or 1 teaspoon ground cinnamon
  • 1 vanilla bean, scraped or 1 teaspoon vanilla extract
5 cardamom pods or 1 teaspoon ground cardamom
    • 1. Add the butter to a saucepan on medium heat. Melt the butter, and swirl it around every now and then. The butter will start bubbling and foaming as it browns. Use a spoon to check its color, it’s should be a deep, golden amber color. The butter will take about 6 to 8 minutes to brown. Once browned, pour the butter in a new cup to cool.
    • 2. Heat the oven to 350°F or 175°C.
    • 3. In a 9 x 13 inch pan, layer 3 sheets of phyllo pastry at a time, and about 1/2 to 2/3 cup of chopped nuts on top. Repeat this step until you’re out of phyllo pastry and nuts.
    • 4. Cut the baklava into bite-size pieces. Pour the brown butter all over, avoiding the brown bits at the bottom of the glass (they will burn in the oven). Bake for 35 to 50 minutes, or until golden brown and crisp. Check on the baklava halfway through cooking, to make sure nothing is burning. If it starts cooking to quickly, cover the top with an aluminum foil sheet, that will prevent it from browning any further.
    • 5. Combine the sugar, honey, water, vanilla, orange blossom water, cardamom and cinnamon in a saucepan. Bring the mixture to a simmer and turn the heat off. Steep for 5 to 10 minutes.
    • 6. Once the hot baklava comes out the oven, pour the syrup all over it. Let it rest for 5-10 minutes, then dig in.


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