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Recipes

Hazelnut Baklava with Cardamon Syrup

Worldly Indulgence: Hazelnut Baklava with Cardamon Syrup

This holiday season, treat your guests to a delightful twist on a classic dessert. Layers of flaky phyllo pastry, filled with spiced BC-grown hazelnuts, and drizzled with fragrant cardamom syrup make this baklava an unforgettable centrepiece for any celebration.

Ingredients

For the Baklava:

1 package phyllo pastry (thawed as per package instructions)
1 1/2 cup BC-grown hazelnuts, finely chopped
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup granulated sugar
1/2 cup melted butter or ghee (for brushing the phyllo)

For the Cardamon Syrup:

1 cup granulated sugar
1/2 cup water
1/4 cup honey
1 teaspoon ground cardamom (or 4 whole cardamom pods, crushed)
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract

Method

Prepare the Cardamon Syrup:

  1. In a medium saucepan, combine sugar, water, honey, and cardamom over medium heat. Stir until the sugar dissolves.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 8–10 minutes, until slightly thickened.
  3. Remove from heat, stir in the lemon juice and vanilla extract, and let it cool completely.

Prepare the Hazelnut Filling:

  1. In a bowl, mix the chopped hazelnuts, cinnamon, cloves, and sugar. Set aside.

Assemble the Baklava:

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish with melted butter.
  3. Layer 8–10 sheets of phyllo pastry, brushing each sheet with melted butter before adding the next.
  4. Evenly spread 1/3 of the hazelnut filling over the top layer.
  5. Repeat the process: add 6 sheets of buttered phyllo pastry, spread another 1/3 of the hazelnut filling, and repeat once more.
  6. Finish with a final layer of 8–10 sheets of buttered phyllo pastry.
  7. Using a sharp knife, carefully cut the baklava into diamond or square shapes, making sure to cut through all the layers.

Bake the Baklava

  1. Bake in the preheated oven for 45–50 minutes, or until the baklava is golden brown and crisp.
  2. Remove the baklava from the oven and immediately pour the cooled cardamom syrup evenly over the hot baklava.
  3. Let the baklava cool completely, allowing the syrup to soak in.

Serve and Enjoy:

  1. Garnish with a sprinkle of finely chopped hazelnuts for extra crunch.
  2. Serve at room temperature and enjoy with a cup of tea or coffee.

Notes:

Keep Phyllo Moist: Cover unused phyllo sheets with a damp kitchen towel while assembling to prevent drying.

Even Syrup Distribution: Pour the syrup over the baklava while it’s still hot for maximum absorption.

Storage: Store baklava in an airtight container at room temperature for up to 5 days.

Perfect For:  Holiday gatherings, Diwali, Eid or other festive celebrations

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