Ingredients: |
Ingredients: 1/3 cup almonds
1/3 cup walnuts/pecans
2 tbsp brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
6 tbsp butter, cold
1- 1 1/4 cups milk
1 large egg, lightly beaten
Honey syrup
3/4 cup sugar
1/4 cup honey
1/2 cup water
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Directions: |
Directions:Preheat oven to 350F. Lightly grease a 8×4-inch baking pan.
In a food processor*, combine almonds, walnuts/pecans, sugar, cinnamon and cardamom, pulsing until nuts are finely chopped. Transfer to a small bowl and set aside.
Clean food processor bowl and dry well. Add in flour, baking powder and salt. Pulse to combine. Add butter and pulse until mixture resembles very coarse sand. Add in milk and stir until dough comes together and is sticky, but not overly wet. You may not need to add the full amount.
Turn dough out onto a large sheet of parchment/wax paper and knead into a smooth rectangle. Place another sheet of parchment/wax paper on top and roll out to an 8×14-inch rectangle. Brush with beaten egg and sprinkle with nut mixture, reserving 1-2 tbsp as topping.
Starting with a small side, roll up jelly-roll style into a large log. Place in baking pan and brush with remaining egg.
Bake for 50-55 minutes, until loaf is a light golden brown and a tester inserted into the bread comes out clean.
Befor loaf is finished baking, prepare honey syrup.
Place all ingredients into a small saucepan over medium-high heat. Cook for 5 minutes, stirring until sugar dissolves. Bring to the boil. Boil for 5 minutes.
When loaf is done, remove from oven and poke several holes in the top with a large skewer (the smaller your skewer, the more holes you will probably need). Pour 1/2 the amount of hot syrup evenly over the loaf. When it has been absorbed (2-3 minutes), pour remaining syrup over it and sprinkle with reserved nut mixture. Let stand for 10 minutes, then turn loaf out onto a wire rack to cool slightly before slicing.
Serve warm, preferably with coffee or tea! |
This recipe for Baklava Loaf is from