Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, whole wheat walnut honey baklava (middle eastern dessert). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Whole wheat Walnut Honey Baklava (Middle Eastern dessert) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Whole wheat Walnut Honey Baklava (Middle Eastern dessert) is something that I’ve loved my whole life. They are fine and they look wonderful.

Honey walnut baklava is crispy because it is drenched in honey, and not a syrupy sugar and water glaze which softens the phyllo pastry. It's a dessert that comes from Middle Eastern, Greek, and Turkish cuisine, to name a few. When we lived in North Hollywood, my Armenian. Remove from oven and immediately pour the sugar honey mixture while the tray is still hot.

To begin with this recipe, we must prepare a few ingredients. You can have whole wheat walnut honey baklava (middle eastern dessert) using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Whole wheat Walnut Honey Baklava (Middle Eastern dessert):

1. Make ready Semolina cream
2. Take 2 tsp Semolina
3. Take 1/2 cup Milk
4. Prepare as per taste Rock sugar / unrefined sugar
5. Prepare Phylo dough
6. Make ready 1/2 cup whole wheat flour
7. Take 1/2 tbsp butter
8. Make ready as required Water
9. Get Honey syrup
10. Make ready 1/4 cup Honey
11. Take 3 tbsp Water
12. Make ready 1 Small cinnamon
13. Take For stuffing
14. Take as needed choopped walnuts
15. Get For brushing
16. Get As required Butter

I haven't been enamored with a recipe Aside from phyllo sheets and butter, you will need walnuts, honey, cinnamon and sugar. Pretty simple ingredients that make for the yummiest dessert. Crispy, crackling layers of paper-thin dough, soaked in butter, stuffed with a rich nutty filling, and then drizzled with a honey-sweet syrup, baklawa is the crown jewel of Middle Eastern pastries. This composed pastry dish actually harkens back to the Ottomon empire.

Steps to make Whole wheat Walnut Honey Baklava (Middle Eastern dessert):

1. To make semolina cream we will add semolina and rock sugar in milk and simmer it till creamy then keep aside (must keep stirring every now and then to avoid sticking in pan).
2. Then we will make the phylo sheet. For that we will mix whole wheat flour and butter very well. Now using little water make a semi soft dough and rest it for 20 mins.
3. Then take parts from it and roll in a thin sheet (so that you can see your hand from other side that thin) using dust flour.
4. Now fold the sheet from middle lightly like shown in picture. Then add choopped Walnuts and semolina cream in parts as per the length of the sheet.
5. Now fold from two sides and lightly pinch from middles.
6. Now cut from the fold, separate, using dust flour (if needed).
7. Now place the stuffed Baklavas in a greased baking tray and brush with butter very well. Now bake it for 35 mins or more if needed.
8. While Baklavas are being baked make a cinnamon infused water and keep aside.
9. When the baking is done add that cinnamon infused water in honey and make a semi thick syrup and pour the syrup over the just baked Baklavas.
10. Keep the Baklavas like that to sit for 1-2 hour. Garnish with any chopped nuts of your choice.
11. And serve this healthy dessert don't wait anymore.

Crispy, crackling layers of paper-thin dough, soaked in butter, stuffed with a rich nutty filling, and then drizzled with a honey-sweet syrup, baklawa is the crown jewel of Middle Eastern pastries. This composed pastry dish actually harkens back to the Ottomon empire. Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre-Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Iranian, Turkish.

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