Dutch-Inspired Baklava

Ingredients

In this Dutch-inspired version of Baklava, we substitute the traditional phyllo dough with stroopwafels, a popular Dutch treat. The stroopwafels bring a unique caramel flavor and a buttery texture to the dish. Additionally, we enhance the honey syrup with a touch of Dutch honey, giving it a distinct sweetness. We alse have the original recipe for Baklava, so you can check it out.

• 12 stroopwafels 12 stroopwafels
• 1 cup (100g) walnuts, finely chopped 1 cup (100g) walnuts, finely chopped
• 1 cup (100g) almonds, finely chopped 1 cup (100g) almonds, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1 cup (240ml) Dutch honey 1 cup (240ml) Dutch honey
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 25g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped walnuts, almonds, ground cinnamon, and ground cloves. Mix well.
3. 3.
   Take a stroopwafel and carefully split it into two thin layers. Repeat with the remaining stroopwafels.
4. 4.
   Brush a baking dish with melted butter.
5. 5.
   Place a layer of split stroopwafels in the bottom of the dish, covering the entire surface.
6. 6.
   Sprinkle a generous amount of the nut mixture over the stroopwafels.
7. 7.
   Repeat the layers of split stroopwafels and nuts until all the ingredients are used, finishing with a layer of split stroopwafels on top.
8. 8.
   Drizzle the remaining melted butter over the top layer of stroopwafels.
9. 9.
   Using a sharp knife, cut the baklava into diamond or square shapes.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until golden brown.
11. 11.
    While the baklava is baking, prepare the honey syrup. In a saucepan, combine the Dutch honey, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for 10 minutes.
12. 12.
    Once the baklava is out of the oven, immediately pour the hot honey syrup over it, ensuring it is evenly distributed.
13. 13.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Stroopwafels — Ensure the stroopwafels are at room temperature before splitting them. This will make them easier to handle and prevent them from crumbling.

Tips & Tricks

• For a richer flavor, toast the walnuts and almonds before chopping them.
• If you prefer a sweeter baklava, you can add an extra drizzle of Dutch honey over the top layer before baking.
• Serve the baklava warm with a scoop of vanilla ice cream for a decadent dessert experience.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This baklava can be made a day in advance and refrigerated. Allow it to come to room temperature before serving.

Serving advice

Serve the Dutch-Inspired Baklava as a delightful dessert after a Dutch-inspired meal. Garnish each serving with a dusting of powdered sugar and a small dollop of whipped cream for an extra touch of indulgence.

Presentation advice

Arrange the baklava pieces on a serving platter, allowing the layers to be visible. Drizzle some additional honey syrup over the top and sprinkle with crushed stroopwafel crumbs for an attractive presentation.