Baklava Tart

Photography, Foodivine studio

  • Prep time 40 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 20 servings
  • Credits : Canadian Living Magazine: December 2022


Honey-Cinnamon Syrup:
Walnut Filling:


Honey-Cinnamon Syrup

In small saucepan, combine sugar, 1 cup water, honey, lemon juice and cinnamon. Bring to boil. Reduce heat to medium-low and simmer for 5 minutes. Remove pan from heat; let cool completely.

Walnut Filling

Meanwhile, in food processor, pulse together almonds, walnuts, sugar, cinnamon and salt until nuts are finely chopped. Set aside.

Butter bottom and side of 9-inch springform pan. On work surface, unroll phyllo sheets and, using springform pan as guide, cut sixteen 9-inch circles from the phyllo pastry (reserve remaining pastry for another use). Cover pastry circles with clean damp cloth as you go to prevent them from drying out. Wrap outside of pan in heavy-duty foil.

Preheat oven to 350°F. Gently remove one pastry circle from pile (leaving pile under damp towel). Brush pastry with some of the melted butter and place in prepared pan. Repeat with 6 more pastry circles. Spread half of reserved Walnut Filling in pan over layered phyllo pastry circles; smooth top with spatula. Cover with 3 more pastry circles, brush­ing each with some of the butter. Spread remaining Walnut Filling over pastry, smoothing top. Top with remaining pastry circles, brushing each with some of the melted butter.

Using sharp knife, score top of tart to make 4 equal wedges (scoring only the upper circles of pastry). Repeat to make 8 equal wedges. Working one wedge at a time, score two lines parallel to one side of the inner point of the wedge. Repeat in opposite direction to create diamond shapes. Repeat steps on each wedge to create star pattern.

Place tart on baking sheet and bake on centre rack of oven until tart is gol­den on top, about 45 minutes. Let stand for 10 minutes. Drizzle cooled Honey-Cinnamon Syrup over tart and sprinkle with chopped almonds, if desired. Let cool completely before unmolding. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days.)

Nutritional facts PER EACH OF 20 SERVINGS

  • Calories 350
  • Total fat 20 g
  • Saturated fat 4 g
  • Cholesterol 12 mg
  • Sodium 170 mg
  • Total carbohydrate 36 g
  • Fibre 3 g
  • Sugars 20 g
  • Protein 7 g
  • Iron 1.7 mg
Share X
Baking & Desserts

Baklava Tart