Honey Recipe – Baklava

After becoming a beekeeper, I began to look for ways to use the abundance of honey I had collected (well the bees collected it, I pilfered it.) The first recipe I ever tried was Baklava. I made it for Christmas Eve three years ago and it has become a tradition. Here is how I make it:

  • 1 tsp Cinnamon, ground
  • 16 ounce package Phyllo dough, frozen
  • 3 cups pecans chopped
  • 2 or 3 sticks Butter
  • pinch of salt
  • 1 cup honey
  • 1 cup sugar
  • 3/4 cup water
  • 1 teaspoon vanilla extract

Fridays are Honey Recipe Day here at the Honey Homestead. (Click one of the follow links to keep up with what’s on the menu).

Deerstalker Apiaries Facebook Page

  1. Preheat oven to 350 degrees F.
  2. In a medium saucepan lightly roast the pecans in 2 tbsp of butter and the pinch of salt. then stir in 1/4 cup sugar, and the cinnamon; set aside.
  3. Brush a thin layer of melted butter over the bottom of a 9- x 13-inch baking dish.
  4. Carefully unroll the phyllo sheets. Remove one sheet of phyllo dough and place it on the bottom of the baking dish; trimming edges if needed to fit baking dish. Brush the top of the phyllo lightly with butter. Repeat with 5 more sheets of phyllo, brushing each with butter. (DON’T GET LAZY HERE – if you don’t brush butter on every sheet it won’t be flaky).
  5. Evenly sprinkle part of the nut mixture over the phyllo dough. Place a sheet of phyllo on top of the nuts, and lightly brush with butter. Now 5 more layers of phyllo dough (butter each one). Another layer of the nut mixture on the phyllo… lather, rinse, repeat until the whole package is used. (Note: if you run out of butter – GET MORE BUTTER!)
  6. Using a sharp knife, cut the unbaked baklava on the diagonal in a diamond pattern and bake 40 to 45 minutes, or until golden brown.
  7. In the medium saucepan (no need to wash it yet) over medium heat, combine remaining sugar, water, 1/2 stick of butter, vanilla extract and (of course) honey. Bring to a boil, then reduce heat to low. Cook for 5 minutes, stirring constantly. Carefully pour the mixture evenly over all the baklava. Let sit for about 3 hours hours or until completely cooled before serving.

One Comment Add yours

  1. CarolCooks2 says:

    Just yum… I haven’t had made one for years I think it’s time I did.. Great recipe… Thank you for the folllow

    Liked by 1 person

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