Cozy weather calls for warm, delicious desserts. We love this almond inspired twist on the traditional Greek masterpiece. The sweet honey syrup combined with the nutty crunch is the perfect match.
1 cup honey
1 1/2 cup almonds
1/4 cup orange juice
1 tsp orange zest
10 tbsp butter
1 tsp cinnamon
1 tsp almond oil
1 package phyllo dough
Preheat oven to 390°F. To make the syrup, add honey, orange juice, almond oil, and orange zest to a pot set over medium heat. Bring to a boil and let simmer for 5 minutes. Let cool completely. Melt butter in a separate pot over low heat. Set aside to cool.
Add almonds to a food processor or blender and pulse until broken up, but not too finely processed. Place in a bowl, add the cinnamon and mix well.
Brush a baking pan with melted butter. Remove phyllo dough from the fridge, and place a wet kitchen towel over the top to prevent the dough from drying out. Cut pieces to roughly the size of your baking dish. Lay 1 piece of phyllo dough into the bottom of the tin, brush with butter and repeat this process until you have 5 layers in total. Scatter the 5th layer with the ground almond mixture. Repeat this alternating process until you fill the tin with layers and have used up the nut mixture.
Using a sharp knife, cut the baklava into your desired pattern, making sure you cut all the way through so the syrup can soak in. Transfer to the oven and bake at 390°F for approximately 20 minutes or until golden brown. Remove from oven and slowly pour the syrup all over the baklava, allowing enough time for it to absorb. Let the baklava cool completely before serving.