Baklava is traditionally made by layering phyllo pastry and nuts. The nuts are usually sweetened with sugar. To change things up I made halva baklava using the natural sweetness of the halva to take away the need for sugar. I used halva with nuts in it to add some extra crunch to the dessert.
Head straight on to the Recipe For Halva Baklava ♥
My aim is to run my blog like a magazine. I want to put an article ‘to bed’ a month in advance. In order to make that possible I had to start by getting enough recipes made in advance. I was under some pressure to get that done but now I can say I have achieved that vital step. The next difficult part was finding the words to write. I really try to stick to the maxim write when inspired. But I was not feeling very inspired. This was due to a confluence of reasons, one being the constant put down from one person in my circle. As soon as I eliminated that person, I felt I could start with just one blog post. I left days in-between my writing for other things and did not try to push it. Today I am writing exactly one month in advance.
Today’s inspiration ♥ Recipe For Halva Baklava ♥ can be found on Lavender and Lime Click To Tweet
Much like a magazine except I am not working on December recipes in July. My ingredients should still be seasonal and my stories fresh enough in my memory. It has been a long uphill battle to get here. It won’t be long-lived however, as Dave and I are headed overseas soon. When we return home I will only have one week of recipes and blog posts ready to go. But by then I should feel like writing every single day. And the trip will hopefully inspire me. Since I first worked with Mediterranean Delicacies I have wanted to make baklava with halva. I have tried twice to make my own without success. But I received three containers in my hamper so I could use those instead. The halva baklava was amazing and very rich. It will keep well so please try to make it.
Click on the links for conversions and notes.
for the baklava
- 300 g halva, roughly chopped
- 5 mls ground cinnamon
- Couple of rasps of freshly ground nutmeg
- 7 sheets store bought phyllo pastry
- 80 g butter, melted
for the syrup
- 200 g fructose
- 125 mls water
- 15 mls lemon juice
for the baklava
- Preheat the oven to 180° Celsius
- Place the halva, cinnamon and nutmeg into a bowl and stir to combine
- Cut your pastry in half width wise and cover with a damp cloth
- Layer a sheet of the pastry into a brownie tin and brush on a generous amount of the butter
- Do this with 4 sheets in total and do not worry about tears and the overlap
- Spread half of the halva over the pastry
- Layer a sheet of the pastry carefully over the halva and brush on a generous amount of the butter
- Do this with 4 sheets in total
- Spread the rest of the halva over the pastry
- Top with the remaining sheets of pastry
- Trim the edges and score the top, edge to edge, into squares or rectangles
- Bake for 30 minutes
make the syrup while the baklava is baking
- Place the fructose and water into a sauce pan over a medium temperature
- Stir until the fructose dissolves and then bring to a boil
- Boil for 5 minutes then add the lemon juice
- Stir to combine and then set aside to cool
- Remove the baklava from the oven and pour the syrup over
- Leave to soak in before cutting through the pastry and serving
Inspiration published on Lavender and Lime September 4:
- 2016 – Liar Liar
- 2015 – Out And About: Friday 4 September 2015
- 2014 – Braised Pork Cheeks
- 2013 – Le Creuset Butter Keeper | Crock
- 2011 – Oryx Desert Salt
23 thoughts on “Halva Baklava”
Great recipe, Tandy. I must compare this to my baklava recipe and see how different it is.
Please let me know 🙂
Gotta say I do like the sound of this recipe. Glad you’ve got your blog running like a well oiled machine my friend, chopping out the dead wood (as they say) allows inspiration to flow. Well done.
So true, and thank you 🙂
Congrats on your elimination of toxicity in your life! The older I get, the more I think about who / what drains me and OUT it goes. It feels good!
Halva Baklava?!? Brilliant! We love halva and we love baklava, combining the two must be a great treat! I will have to try this, we have phyllo in the freezer – just need to pick up some halva. Yum!
So true Cali! It is good to toss out what is toxic. Let me know how the baklava tasted 🙂
looks amazing must give it a try
Thank you Stephanie 🙂
Looks delicious Tandy!! I always forget about my love of halva 😉 Thanks for reminding me!
My pleasure 🙂
love the idea of using halva here! it sounds like it simplifies the process, but it also sounds sososo tasty (: and i feel you about writing when the inspiration hits. i jot down a bunch of post starters when they hit me, and they’re lifesavers when i’m feeling stuck!
That is what I tend to do as well 🙂
What a clever idea! I love halva, and it would be beautiful in baklava. 🙂
It was really sweet, but very good!
Baklava is one of my sweet favorites, love that you used halva. What a great idea to be a month ahead. For some reason I have hit a wall and have not been posting like I normally do, sounds like I need to think about the why.
Just take the time out to enjoy life! I often hit walls and just let it go until I feel motivated 🙂
You are way more organized than I am lol. So cool for your upcoming trip. I LOVE halva, it’s addictive, what a brilliant use in this baklava.
Oh, it is very addictive!
Good for you Tandy! Yes I’m going to have the same issues when I get back from Peru. It’s great to be away but there will not be many posts for me lined up when I get back and I’ll have to get cooking!
I wish I could take a week off and catch up!
I love baklava and I also love halva. I must say making halva baklava is such a genius idea. I am sure my family would love this.
Hope you try it out on them Anu 🙂