Spanish Baklava

Recipe

Spanish Baklava

Delicioso Dulce: Spanish Baklava with a Twist

4.5 out of 5

In the vibrant world of Spanish cuisine, we bring you a delightful twist on the classic Turkish dessert, Baklava. This Spanish adaptation of Baklava combines the rich flavors of almonds, honey, and cinnamon with a touch of Spanish flair. Get ready to indulge in a sweet treat that will transport you to the sunny streets of Spain.

Jan Dec
Pastry› Sweet Pastry› Baklava
Asian cuisine› Arab cuisine› Turkish cuisine
European cuisine› Mediterranean cuisine› Spanish cuisine

Preparation time

30 minutes

Cooking time

30-35 minutes

Total time

1 hour 5 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Mediterranean, Dairy-free, Gluten-free (if using gluten-free phyllo dough), Nut-free (if almonds are substituted with seeds or dried fruits)

Allergens

Almonds, Wheat (if using regular phyllo dough), Dairy (if using butter)

Not suitable for

Vegan (due to the use of honey), Paleo, Keto, Low-carb, High-protein

Ingredients

While the Turkish Baklava traditionally uses pistachios and a rosewater syrup, our Spanish Baklava swaps the pistachios for almonds and infuses the syrup with a hint of orange blossom water. These changes add a distinct Spanish touch to this beloved dessert. We alse have the original recipe for Baklava, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 kcal / 1465 KJ
  • Fat: 22g (Saturated Fat: 8g)
  • Carbohydrates: 35g (Sugars: 20g)
  • 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 finely chopped almonds, ground cinnamon, and orange zest.
  3. 3.
    Brush a baking dish with melted butter.
  4. 4.
    Layer half of the phyllo dough sheets in the baking dish, brushing each sheet with melted butter.
  5. 5.
    Sprinkle half of the almond mixture evenly over the phyllo dough.
  6. 6.
    Layer the remaining phyllo dough sheets on top, again brushing each sheet with melted butter.
  7. 7.
    Sprinkle the remaining almond mixture over the phyllo dough.
  8. 8.
    Using a sharp knife, cut the baklava into diamond or square shapes.
  9. 9.
    Bake in the preheated oven for 30-35 minutes, or until golden brown.
  10. 10.
    While the baklava is baking, prepare the syrup by combining honey, water, and orange blossom water in a saucepan. Bring to a boil and simmer for 5 minutes.
  11. 11.
    Once the baklava is out of the oven, immediately pour the hot syrup over the hot baklava.
  12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

  • Almonds — Make sure to finely chop the almonds for a consistent texture in the baklava.

Tips & Tricks

  • To prevent the phyllo dough from drying out, cover it with a damp kitchen towel while working with it.
  • For an extra touch of Spanish flavor, sprinkle some finely chopped orange zest on top of the baklava before baking.
  • If you prefer a less sweet baklava, reduce the amount of honey in the syrup.

Serving advice

Serve the Spanish Baklava at room temperature or slightly warmed. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Dust the baklava with a sprinkle of ground cinnamon before serving for an added visual appeal.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Drizzle any remaining syrup over the top and garnish with a few whole almonds or a dusting of powdered sugar.

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