Chilli Honey Baklava

Last year at Food Blogger Connect, I tasted this marvellous smoked chilli honey by Gran Luchito.  It was tremendously moreish with the manchego type cheese they offered with a salty cracker.  But honey being honey also deserves a little dessert attention.  I gave it a whirl in the syrup for baklava and loved it.  I used almonds as this is all I had in the cupboard but you could use pistachios or cashews.

Here’s the recipe.  This makes enough for one 8 x 8 inch tin.  I chose to cut it into heart shapes but you can stay traditional and go with diamonds or squares.

Chilli Honey Baklava

Chilli Honey Baklava

You’ll need

  • 200g box of ready rolled filo pastry or around 12 sheets 
  • 200g unsalted butter
  • 225g soft brown sugar
  • 225g whole almonds
  • 100g ground almonds
  •  2 tsp ground cinnamon
  • 75ml chilli honey – I used Gran Luchito Smoked Chilli Honey
  • 55l water
  • 55g caster sugar

To make it

  1. Line a 8 x 8 inch baking tin with some greaseproof paper and set aside.  
  2. Pop the oven on to 180C.
  3. Blitz the whole almonds in a food processor until you have large breadcrumb sized pieces.
  4. Then add the ground almonds, sugar and cinnamon and blitz again for a couple of seconds til combined.
  5. Unroll the filo pastry and cut enough to fit the base of your baking tin – I simply place the baking tin on top and the score a knife round the edge.  You should have enough for two squares.
  6. Cover the pastry with a damp tea towel and set aside.
  7. Melt the butter in the microwave or a small saucepan.
  8. Brush a sheet of pastry with butter and place the buttered side down into the baking tin.  Brush the top with more butter.
  9. Do this again for about 8 more sheets.  You can use up the little strips that were leftover from cutting too.
  10. On top of the eighth sheet, spoon over a nice layer of the ground nut and sugar filling.
  11. Place another sheet of buttered pastry on top of this.  Add another layer of filling and then more buttered pastry.  Repeat about two or three more times depending on how thick you are layering.
  12. Finally place another eight sheets of buttered filo on top.
  13. Baste the top with the remaining butter and then cut your baklava into shapes as you wish.  Traditionally they are diagonal.
  14. Bake for 45 minutes – the top should be a golden brown.
  15. While it’s baking make the syrup by mixing the honey, water and caster sugar in a small saucepan.  Bring it to the boil and then let it simmer for about 5 minutes.
  16. Take the baklava out of the oven and pour over the warm syrup.
  17. Leave this to cool in the baking tin to get a good soaking and then gently prise out of the tin and serve.

I like these warm with a little pouring cream over the top.  Also very lovely with some vanilla ice cream.

Chilli Honey Baklava

Sugar and Chilli work really well together

More chilli recipes….

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16 responses to “Chilli Honey Baklava

  1. Stunning!!!! I’m a huge sucker for baklava, and I imagine this tastes divine with a chilli kick to it… wow! This has totally brightened up an otherwise dull January evening :-)

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  2. so very pretty. I love baklava and am sure I could eat more than my fair share of these chilli ones (whilst trying not to think of the calories!). Delicious.

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  3. Oh wow, what a brilliant way to use this stuff. Never made my own baklava but am massive fan of it. I tend to buy mine from Turkish shops but ought to have bash doing my own.

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    • It’s so easy. Don’t do it when you are feeling in a virtuous mood. Too much sugar in the recipe for all that virtuousness. Needs to be made when you are in a ‘sod the world I need sweet comfort food’ mood!

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  4. *swoon* This looks astonishingly good… I love baklava at the best of times, and I love the idea of spicing it up with a zing of chilli! Also, am a sucker for heart-shaped food…

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    • Thank you. I am a sucker for heart shaped food too. I actually found a widget that you attach to growing cucumbers and courgettes to make them grow heart shaped. I thought about clicking the buy it now button but then that might have been going too far!

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  5. I spotted tons of baklava yesterday at Comptoirs Libanaise but these little wonders look even more amazing and this is such a wonderful use of the smoked chilli honey. My husband would probably re-marry me if I made these :-)

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    • You must make them then! I do love comptoir libanais. The whole place is so inviting. I just want to eat it all! But I must confess my local Turkish shop has the best baklava.

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  6. Good baklava is amazing. I was watching an Ottolenghi show last night on Turkey and they were making wonderful baklava. I think adding some spiced honey is a superb idea. I really wish I could tuck into some now, all those layers of sweet crisp yumminess!

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  7. Pingback: Sunday Spotlight : Gran Luchito Honey | The Botanical Baker

  8. Oh how lovely! I am loving all these inventive recipes with Gran Luchito. This is another one to woe Ed with on Valentines day.

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  9. Pingback: Famgethers And Chocolate Brownies For Valentine’s Day | The Botanical Baker

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