Glace Baklava

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Servings: 48 Difficulty: Advanced
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Crispy layers of phyllo pastry filled with spiced nuts and candied fruit, soaked in a fragrant honey syrup.
Glace Baklava recipe image
Glace Baklava recipe image
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Glace Baklava

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 48 Calories: 734.7

Description

This show-stopping dessert combines the classic crunch of baklava with the bright, fruity twist of candied glace fruits. Layers of buttery phyllo dough are stacked with a mixture of chopped almonds and colorful fruit, creating a vibrant and textured treat. The pastry is baked until golden and shattering crisp, then drenched in a warm, aromatic syrup that soaks into every crevice. It offers a perfect balance of sweet, tangy, and nutty flavors. Ideal for holiday gatherings, weddings, or as a luxurious centerpiece for afternoon tea, this recipe delivers an authentic taste of Greek hospitality with a modern fruity flair.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Brush the bottom of a 9x13-inch baking pan with melted butter.
  2. Thaw phyllo dough according to package instructions, keeping it covered with a damp towel to prevent drying out.
  3. Finely chop the blanched almonds and glace fruit. Mix them together in a large bowl with sugar and spices if desired.
  4. Lay one sheet of phyllo in the prepared pan, trimming edges to fit. Brush generously with melted butter.
  5. Repeat layering phyllo sheets, brushing each with butter, until you have about 10-12 layers.
  6. Spread half of the nut and fruit mixture evenly over the phyllo layers.
  7. Add another 5-6 layers of buttered phyllo dough over the filling.
  8. Spread the remaining nut and fruit mixture over the second layer of phyllo.
  9. Top with the remaining phyllo sheets, brushing each with butter.
  10. Using a sharp knife, cut the baklava into diamond or square shapes before baking, cutting all the way through to the bottom.
  11. Bake for 40-45 minutes, or until golden brown and crisp.
  12. While baking, prepare the syrup by boiling sugar, water, honey, and lemon juice for 10 minutes.
  13. Pour the hot syrup evenly over the hot baklava straight from the oven.
  14. Allow the baklava to cool completely at room temperature for at least 2 hours so the syrup can be fully absorbed before serving.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 734.7kcal
% Daily Value *
Total Fat 62.1g96%
Saturated Fat 5.8g29%
Cholesterol 186.5mg63%
Sodium 62.0mg3%
Total Carbohydrate 25.1g9%
Dietary Fiber 14.2g57%
Sugars 5.5g
Protein 30.6g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, pour the syrup over the baklava while both are hot, or pour cold syrup over hot baklava. Avoid pouring hot syrup over cold pastry, as this can make the layers soggy rather than crisp.

Store covered at room temperature for up to 2 weeks. The flavors improve after a day as the pastry absorbs more syrup.

Work quickly with phyllo dough to prevent it from drying out. Keep unused sheets covered with a damp, not wet, kitchen towel.

You can substitute or mix in pistachios, walnuts, or hazelnuts for a different nutty profile. Add a pinch of cinnamon or cloves to the nut mixture for extra warmth.

The original ingredient list was incomplete. Standard baklava requires phyllo dough, butter, sugar, water, honey, and lemon juice for the syrup. Ensure you have these on hand.

Keywords: baklava, phyllo, almonds, candied fruit, glace fruit, greek dessert, nuts, honey syrup, pastry, holiday treat, layered dessert, spiced nuts, crispy pastry, mediterranean, party food, sweet pastry, fruit filled, buttery, indulgent, traditional
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