Honey & Mani Orange Agrumato Olive Oil Spiced Baklava

Honey & Mani Orange Agrumato Olive Oil Spiced Baklava

Recipe Author: Veronica
Orange fused olive oil pairs magnificently with the warm scent of cinnamon and toasted walnuts in this delicious twist on the butter-soaked classic Honey & Mani Orange Agrumato Olive Oil Spiced Baklava.
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Cooks in: 50 min

Difficulty: Easy

Serves: 24

Ingredients

Baklava

  • 1 lb. walnuts finely chopped (about 4 cups)
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 16 oz (1 package) phyllo dough thawed
  • 1/2 cup Greek Mani Orange Agrumato (fused) olive oil
  • 1/2 cup (1 stick) unsalted butter, melted (replace butter with olive oil as a vegan option)

Spiced Honey Syrup

  • 1 cup granulated sugar
  • 2 Tablespoons Pumpkin Pie Spice White Balsamic
  • 3/4 cup water
  • 1/2 cup honey
  • Pinch of salt
  • Preparation

    Preheat the oven to 325°F. Combine chopped walnuts and cinnamon. Combine Mani Orange Agrumato Olive Oil with melted butter and brush a 13x9 inch pan with a thin layer of the mixture.

    Cut the phyllo sheets to fit the pan, if necessary, and then layer the phyllo, 10 sheets for the bottom layer, brushing each sheet with a little of the oil mixture before adding the next. Sprinkle about 2/3 cup of the walnut evenly over the base.

    Continue layering 2/3 cup walnuts between five sheets of phyllo (brushing each) for four more layers. Finish the top layer with 10 sheets.

    Score the top of the baklava into squares or a criss-cross diamond pattern, cutting all the way through to the bottom of the pan. Bake for 50 minutes or until golden brown and crispy.

    While the baklava is baking, combine sugar, water, honey, and white balsamic in a small saucepan. Bring to a simmer over medium heat. Once the sugar dissolves, increase heat to medium-high and boil, stirring occasionally, until syrupy and reduced, about 15 minutes. Remove from the heat and set aside.

    Upon removing the baklava from the oven, immediately spoon the cooled syrup evenly over the hot baklava. Allow the baklava to cool completely, uncovered, and at room temp. It can be enjoyed the same day but is even more delicious the next day.

    Makes approximately 24 servings.

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