Milk and Honey Baklava

Desserts, Quick and Easy, The Holidays, Winter

Milk and Honey Baklava is a delicious take on baklava. The milk mixed with honey is poured over the phyllo dough layered with crushed up nuts.

Milk and Honey Baklava is everything you want from a baklava! So many crushed up (hello walnuts and pistachios), crispy phyllo dough and then at the end, a mixture of warmed milk and honey poured over the top to make it extra sweet and delicious.

Milk and Honey Baklava

The Inspiration Behind this Baklava!

Let’s talk about this baklava now because it’s SO GOOD.

When I first moved to LA, my friend Setu took me to this place and she forced me to order her new obsession—this milk and honey milkshake. It was so long ago and yet I remember them vividly. I was thinking the other day, why aren’t there more milk and honey things because the combo is so soothing and delicious.

I thought pouring this combo over baklava and letting it soak in and do its thing would be super fall-like and delicious.

It took me a few times to get this baklava right because my first go around was a hot mess. I was shy about adding all of the syrup because it seemed like too much but I quickly found out that it definitely needs it. Just like a tres leches cake, it soaks it all up and if not added, it tastes try and too crispy.

Milk and Honey Baklava

Milk and Honey Baklava

Milk and Honey Baklava

The filling combo of walnuts and pistachios is so good. I love the softness from the walnuts and the crunchiness from the pistachios.

How to Make Baklava

Well, I should probably correct that title and say how to make THIS baklava. This recipe is slightly different because we’re incorporating sweetened condensed milk but I believe the frame work of this recipe is very traditional.

  1. We have to make clarified butter. This may sound difficult but all clarified butter is is butter that has its milk cooked out. This way the butter doesn’t burn in the oven. We’re using this clarified butter to grease the baking sheet.
  2. Next up we’re making the filling which in this specific case consists of pistachios, walnuts, cinnamon and a touch of salt all ground up in a food processor.
  3. Remove the phyllo dough from its box and make sure to cover it with a damp clean kitchen towel. Phyllo dough dries out very quickly so this helps avoid that from happening.
  4. Brush a sheet of phyllo dough with the clarified butter and then lay it down onto the baking sheet. Add a thin layer of the filling and then top it with another sheet of buttered phyllo dough. Keep repeating this process until you’ve worked your way through all of the dough.
  5. When you’re all done with it, take your sharp paring knife, and cut diamonds into it. You go diagonally in one direction. And then diagonally again in the other direction. OR you could also just make horizontal and vertical slices.
  6. Transfer to the oven to bake.
  7. While it’s baking, we make the honey and milk mixture! It consists of sweetened condensed milk, honey, water and vanilla extract.
  8. When the baklava comes out of the oven, you pour this syrup mixture ALL over it! And let it soak.

Milk and Honey Baklava

If you make this Milk and Honey Baklava, let me know on Instagram!

Milk and Honey Baklava Recipe

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5 from 2 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 243kcal
Milk and Honey Baklava is a delicious take on baklava. The milk mixed with honey is poured over the baklava that is phyllo dough layered with crushed up nuts.

Ingredients

Clarified Butter:

  • 1/2 cup unsalted butter, cubed (this can be a rough cube, ain't got to be perfect)

Baklava:

  • 1 cup walnuts
  • 1 1/2 cups shelled pistachios
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 pound phyllo

Syrup:

  • 3/4 cup sweetened condensed milk
  • 1/4 cup boiling water
  • 2 tablespoons honey
  • 1/4 teaspoon vanilla extract

Directions

Equipment:

  • I used a 9x13-inch/quarter baking sheet. You can also use a baking dish or even a round cake pan (but you’ll have to cut the phyllo dough to shape).

Clarified Butter:

  • In a small saucepan, set over medium-low heat, add the butter. When the butter has melted it will begin to bubble and the milk solids will rise to the top. Using a spoon, skim the top of the melted butter and discard the milk solids. Run the butter through a small sieve or a cheese cloth to remove any excess milk solids. We want to do this so the butter doesn’t burn in the oven. Set the warm butter to the side.

To Make the Baklava:

  • My phyllo dough came in a 1 pound box. I used a pair of scissors and cut my phyllo dough in half (1/2 pound). (I saved the other half in the freezer for another time.)
  • Preheat the oven to 350 degrees F.
  • In a food processor, add the walnuts, pistachios, cinnamon and salt. Pulse until very ground, about 1 minute.
  • Next, grab a clean kitchen towel and dampen it, being sure to wring out any excess water. Place it over the thawed phyllo dough as you assemble the baklava. (Phyllo dough tends to dry out very quickly and assembling the baklava takes a bit of time. The damp kitchen towel will help with this.)
  • Brush the first sheet of phyllo dough with melted butter and transfer it, buttered-side down, into the baking dish. Add a teaspoon or two of the walnut mixture. Repeat by buttering a sheet of phyllo dough and then spreading a tablespoon or two of walnut mixture. Continue until you’ve worked through the phyllo dough/filling.
  • Using a sharp knife, slice the baklava into 1-inch diamonds or squares. Transfer to the oven to bake for 30 to 35 minutes, until the top is lightly golden brown and crisp.

To Make the Syrup:

  • While the baklava is baking, let's make the syrup! In a measuring cup, whisk together the sweetened condensed milk, hot water, honey and vanilla extract.
  • When the baklava comes out of the oven, drizzle the syrup on top. Allow it to sit for 1-3 hours so it has a chance to marinate! Serve.

Notes

To Store Baklava: 
Baklava can keep in an airtight container, in the fridge, for up to 1 week
Equipment: 
Quarter Baking Sheets | Butter Warmer | Pastry Brush | Sharp Paring Knife 
CourseDessert
CuisineAmerican, Middle Eastern
Keywordbaklava, baklava origin, baklava recipe, homemade baklava
Serving: 12g | Calories: 243kcal | Carbohydrates: 5g | Protein: 6g | Fat: 2g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 1mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 2mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you like this recipe, here are other dessert recipes you may like:

Homemade Apple Pie

Conchas/Pan Dulce

Alfajores

French Silk Pie 

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26 Comments

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Recipe Rating




  • Reply Humaira June 12, 2018 at 3:34 am

    Hi I am excited to try this! How long does it keep in an airtight container? Should it be refrigerated because of the condensed milk?

  • Reply Mel October 8, 2017 at 11:01 pm

    Where did you go to find phyllo dough in LA? Could I find it in my local Whole Foods/Trader Joe’s/Gelson’s or do I need to visit a specialty food store?

    • Reply Adrianna Adarme October 8, 2017 at 11:03 pm

      All grocery stores should have it. Whole Foods, Trader Joe’s and Gelsons will all have it 🙂

  • Reply heather September 19, 2017 at 7:57 pm

    5 stars
    making this for rosh hashana….thanks
    so really, only one teaspoon or two of filling per layer?
    hopefully you’ll respond asap since i’m about to make this in half an hour.
    thanks

  • Reply Sara September 19, 2017 at 9:42 am

    I never thought of baking Baklava myself, though it would complicated. Will have to try!

  • Reply heather September 18, 2017 at 6:57 am

    making this for rosh hashana….thanks

  • Reply Lara September 17, 2017 at 12:31 am

    Definitely go to Osteria Ermes in Modena. It is only open for lunch and you need to get there early but it is an amazing experience! The best meal that I had in Italy and I also went to Osteria Francescana in Modena!

  • Reply Louise Willemsen September 16, 2017 at 3:30 pm

    In Milan Bianco Latte has amazing gelato, great coffee and gorgeous cakes. It’s a firm family favourite
    http://www.biancolatte.it/
    Dry Milan for pizza and cocktails
    In Bologna don’t miss the university, its the oldest in the world and the history there is incredible
    Have an amazing trip

  • Reply Sinead September 15, 2017 at 4:55 am

    These look amazing! Love their shapes

  • Reply Nitza Hochman September 14, 2017 at 11:31 pm

    We came back from lake Como and Millan last week.Millan is fantastic!
    Piazza GAE AULENTI.look up and see the buildings “BOSCO VERTICALE” by the architect STEFANO BUARI.
    Via Corso Como designer stores.Zaini-Chocolate factory.Via Carlo de cristoforis 5.
    PIAZZA GARIBALDI .High-Tech shop Must.
    Piazza xxv aprile 12
    PAVE’ the faimous coffe shop.
    SPONTINI -pizza
    LUINI -donut.salty donut; long line..
    EATALY -FOOD.piazza venticinque aprile 10
    Great building- FELTRINELLI on the fs. Floor nice
    Book ad. Coffe shop
    PRInCI -faimous baikery near the DUOMO
    VIA SPERONE.
    Have a great time !

    • Reply Adrianna Adarme September 15, 2017 at 9:13 pm

      THESE RECOMMENDATIONS ARE GOLD! Thank you! I love the architecture recommendations. I mostly have received food recs and while I obviously love food, I wanna see and experience more things like this. Thank you! xoxo

  • Reply Audra September 14, 2017 at 9:09 pm

    I’m obsessed with the Netflix Original Series “Chef’s Table” and the very first episode is about Massimo Bottura’s restaurant in Modena. It’s called Osteria Francescana and it may be impossible to get in (it’s also very pricey) but it looks incredible if you get the chance to stop by! Enjoy your trip 🙂

    • Reply Adrianna Adarme September 15, 2017 at 9:14 pm

      Ahhh yes! So we’re on the waitlist for lunch or dinner so not sure if we’ll get in! I love that episode! xo

  • Reply Brie September 14, 2017 at 4:14 pm

    If you can, take a food tour that covers Parma & Modena. My sister and I took one from a local & we got to see how parmesan cheese & balsamic vinegar are made from family run places. We would’ve gone to a parma ham producer, but my sister is a vegetarian. We also took the train on a day trip to Ravenna & saw all of the amazing Byzantium style mosaics. Bologna is fun to wander around, eat fresh tortellini al brodo & climb hundreds of stairs up towers (for a good view of the city)! Not to mention the shopping. Lol.

    • Reply Adrianna Adarme September 15, 2017 at 9:14 pm

      Oooo…that sounds amazing. Ahh a day trip to Ravenna sounds dope. Thanks so much! Also, yas to the tortellini al brodo. And the shopping.

  • Reply Kari September 14, 2017 at 11:27 am

    Yum! I love flaky, sticky baklava!
    Kari
    http://sweetteasweetie.com

  • Reply Micha September 14, 2017 at 5:52 am

    This looks really yummy!! I don’t see butter in the ingredient list but the first step is clarifying butter. How much?

  • Reply Aimee September 14, 2017 at 5:02 am

    Italy! Wow! Have so much fun!! Baklava was always intimidated me, maybe I’ll try it this time! I’m allergic to walnuts so I’ll probably sub pecans 🙂

  • Reply heather (delicious not gorgeous) September 14, 2017 at 12:25 am

    oooh have an awesome time in italy!! also, definitely think of that poetry book that everyone seems to love, which is also called “milk and honey” (which i always confuse with the actual ingredients when someone references it). anyways, this sounds delicious, and yessss to using all of the soak!

    • Reply Adrianna Adarme September 14, 2017 at 8:49 am

      oh yes I love her work! rupi kahur! she’s amazing.