Baklava with Wildflower Honey

Layers of crisp phyllo, toasted walnuts, and warm spices, soaked in a fragrant wildflower honey syrup. This version lets the complexity of raw wildflower honey transform a classic pastry into something extraordinary.

Method

1. 1

   Prep the nut filling

   Pulse walnuts in a food processor until roughly chopped (not too fine — you want texture). Mix with cinnamon, cloves, and sugar in a bowl.

2. 2

   Layer the phyllo

   Preheat oven to 350°F. Brush a 9×13" baking dish with butter. Layer 8 sheets of phyllo, brushing each sheet generously with melted butter.

   💡 Keep the unused phyllo covered with a damp towel — it dries out fast.
3. 3

   Add filling and repeat

   Spread half the nut mixture evenly over the phyllo. Layer 4 more buttered phyllo sheets, add remaining nuts, then top with the final 8 buttered sheets.

4. 4

   Score and bake

   Using a sharp knife, cut the baklava all the way through into diamond shapes. Bake for 30–35 minutes until deeply golden and crisp.

   💡 Cut before baking — the pastry is too fragile after.

   ⏱ 35 min
5. 5

   Make the honey syrup

   While baklava bakes, combine honey, water, sugar, orange zest, and cinnamon stick in a saucepan. Bring to a boil, reduce heat, and simmer 10 minutes. Remove cinnamon and zest.

   ⏱ 10 min
6. 6

   Soak

   The moment the baklava comes out of the oven, pour the hot syrup evenly over it. Listen for the sizzle. Let sit uncovered for at least 4 hours, or overnight, before serving.

   💡 Hot baklava + hot syrup = soggy. Baklava + cold syrup = perfect. Make the syrup last.

   ⏱ 240 min