Orange and Date Baklava

This version of the Greek and Turkish dessert features dates instead of nuts. Date palms flourish in the hot climate of the Middle East.

Ingredients

Syrup:

• ⅓ cup sugar
• 3 Tablespoons water
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon honey
• 1 teaspoon orange flower water
• ¼ teaspoon almond extract

Filling:

• 3 cups whole pitted dates
• 1 Tablespoon sugar
• 1 Tablespoon grated orange peel
• ½ teaspoon ground cinnamon
• ¼ cup orange juice

Filling:

• 2 teaspoons ground cinnamon
• ½ cup sugar
• 12 sheets phyllo pastry, fresh or frozen, thawed
• ½ cup unsalted butter, melted

Instructions

1. To make the syrup, stir first three ingredients together in a small saucepan over low heat until the sugar dissolves. Increase heat and boil 1 minute.
2. Remove from heat. Mix in honey, orange flower water and almond extract. Cool.
3. To make the filling, combine first four filling ingredients in a food processor. Pulse until dates are minced.
4. Add orange juice and process until a coarse paste forms.
5. To make the baklava, mix the cinnamon and sugar. Place the phyllo dough on a work surface and cut phyllo to fit an 8"x 8" pan, making 24 squares.
6. Brush pan with butter and place 2 phyllo squares in pan. Brush with butter and sprinkle with 1½ teaspoons cinnamon sugar.
7. Repeat layering of phyllo squares, adding butter and sugar four more times, then spread in half the filling.
8. Layer phyllo dough twice more, then spread remaining filling.
9. Layer 10 more squares, 2 at a time, brushing with butter and sprinkling with sugar. Using a knife, score the top into 16 squares (do not cut through filling).
10. Bake baklava at 350° for 30 minutes or until deep golden. Cut through scored lines to bottom of pan and spoon cool syrup over hot baklava. Enjoy!

Yields 16 servings

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