Orange and Date Baklava
This nut-free version of the beloved dessert is rich, sweet and properly sticky.
- 1/3 cup sugar Add to list
- 3 tablespoons water Add to list
- 1 tablespoon fresh lemon juice Add to list
- 1 tablespoon honey Add to list
- 1 teaspoon orange flower water Add to list
- 3 cups whole, pitted dates Add to list
- 1 tablespoon sugar Add to list
- 1 tablespoon fresh orange zest Add to list
- 1/2 teaspoon ground cinnamon Add to list
- 1/4 cup orange juice Add to list
Stir first sugar, water and lemon juice together in a small saucepan set over low heat. Once the sugar is dissolved, increase temperature to medium-high and boil for 1 minute. Remove from heat. Mix in honey and orange flower water.
Combine dates, sugar, zest and cinnamon in a food processor. Pulse until dates are minced. Add juice; process until coarse paste forms.
Preheat oven to 350°F. Mix sugar and cinnamon. Stack phyllo on work surface. Using bottom of 8- by 8-inch pan as guide, cut out two 8-inch square stacks, making 24 squares. Butter inside of same pan.
Place 2 phyllo squares in pan. Brush with melted butter and sprinkle with 1 1/2 teaspoons cinnamon sugar. Repeat 4 more times, for a total of 10 phyllo squares. Gently spread half of date filling.
Top with 2 phyllo squares, brush with butter and sprinkle with cinnamon sugar. Repeat once, and spread with remaining filling.
Layer 10 squares (2 at a time) on top of the filling, brushing with butter and sprinkling with sugar, until all 24 sheets of phyllo have been used.
Using a knife, score top into 16 squares (do not cut through to filling). Bake until deep golden, about 30 minutes. While still warm, cut through scored lines to bottom of pan. Spoon cool syrup over hot baklava. Serve at room temperature.
Can be made 1 day ahead. Cover and let stand at room temperature.
Source: PCC Natural Markets Taste of Nations 1999 Cookbook