Halva Baklava Using Store Bought Pastry

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.

Halva Baklava
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.

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5 from 1 vote

Halva Baklava

This is a sweeter variation of the traditional baklava
Recipe Category: Dessert
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

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

Method

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

to finish

  • 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:


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