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Honey Walnut Matzo Baklava Recipe

Photo of Honey Walnut Matzo Baklava

Honey Walnut Matzo Baklava

Makes 16

This recipe is a twist on classic baklava that uses matzo instead of phyllo. By dipping matzos in hot water before assembling, they become pliable and easy to cut without crumbling. Feel free to get creative and adjust flavors to your liking. You can substitute maple or citrus syrup for the honey. For a little something extra, add a sprinkle of finely chopped chocolate or a bit of rose water.

Ingredients:

  • 4 ounces ghee or clarified butter, melted, plus more for greasing pan
  • 1 cup toasted salted pistachios, coarsely chopped (See Cook’s Tip)
  • 1 cup raw walnuts, coarsely chopped
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 7 sheets unsalted matzos
  • SYRUP INGREDIENTS:
  • 1 1/4 cups granulated sugar
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 5 cardamom pods
  • 3 strips lemon zest, peeled from lemon with a peeler
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 teaspoon kosher salt

Directions:

  1. Preheat oven to 300°F. Prepare an 8-inch square casserole dish by brushing with ghee. Fill a second casserole dish with hot water for dipping matzos. Set both aside.
  2. In a medium bowl, whisk together both nuts, sugar, cinnamon, and salt. Remove and reserve 1/4 cup mixture to be used as topping.
  3. Submerge a sheet of matzo in dish of hot water. Transfer to bottom of greased casserole dish. Brush liberally with melted ghee. Repeat with a second sheet of matzo.
  4. Sprinkle a third of nut mixture over matzo (about a heaping half cup), spreading evenly over surface and filling edges. Press down lightly to flatten. Repeat steps 3 and 4 two more times.
  5. Dip the final sheet of matzo in hot water and place over top layer of nut mixture. Brush with remaining ghee.
  6. Using the tip of a serrated knife, cut baklava into 16 pieces, being sure to completely cut though each layer. Transfer casserole dish to oven and bake 90 minutes until deeply golden on top.
  7. While baklava bakes, make syrup. In a small saucepan, combine all syrup ingredients along with 3/4 cup water. Bring to simmer, whisking until sugar has dissolved. Remove from heat. Allow spices and lemon peel to steep in syrup as it cools. Strain before using.
  8. Remove baklava from oven and immediately pour syrup over top and in between cut slices, allowing to seep between cracks. Sprinkle remaining nut mixture atop each piece to garnish.
  9. Allow baklava to cool completely. Wrap tightly with plastic wrap and rest at least 8 hours. The flavor and texture will improve if allowed to sit even longer. Use an offset spatula to lift each piece and serve.
  10. Cook’s Tip:
  11. Make quick work of chopping pistachios and walnuts by pulsing together in a food processor.

Nutrition:

Amount Per Serving (based on 16 servings)
Calories: 300 undefined
Fat: 16 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 20 mg
Sodium: 105 mg
Carbohydrates: 39 g
Fiber: 2 g
Sugar: 24 g
Added Sugars: 23 g
Protein: 14 g
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