Orange Baklava Sundae

Maria Athanas Dudek made her amazing Orange Baklava Sundae recipe as part of TABLE’s Mother’s Day brunch shoot. Growing up in a Greek family may have overexposed her to this unique blend of honey, nuts, cinnamon, and phyllo pastry, but a pan of freshly made baklava is dazzling for the rest of us. As we watched her chop a piece or two of baklava to crumble over vanilla ice cream, the room went silent. Drizzles of honey, chocolate syrup, and a dollop of whipped creme completed the dish.

There were, shall we say, “discussions” over who would receive this first serving. You can resolve that tension by making the baklava and tasting it fresh from the oven. You made it, so YOU get to decide who has the first taste!

What is Baklava? 

Baklava is a rich and decadent dessert made with layers of flaky filo pastry filled with chopped nuts, typically pistachios or walnuts, and sweetened with honey or syrup. The layers are often brushed with melted butter or clarified butter and baked until golden brown. Baklava is typically served with a scoop of vanilla ice cream or a dusting of powdered sugar, adding a touch of sweetness and creaminess to this indulgent treat.

Orange Baklava Sundae Recipe

Orange Baklava Sundae Ingredients

• Two boxes of Phyllo dough (2 lb)
• 3-4 sticks of butter
• 2 lb walnuts ground
• 1 cup sugar
• 2 tsp ground cinnamon

For the Syrup:

• 4 cups of water
• 5 cups of sugar
• 1 cup of Liokareas Greek Honey
• 1/2 lemon juice & rind
• 2 cinnamon sticks
• For Orange Baklava add: ½ orange and ½ cup of Liokareas Estate Orange EVOO to the syrup

Baklava Sundae Instructions

1. Let the phyllo dough thaw to room temperature. Open one box at a time so the dough doesn’t dry out.
2. Combine all syrup ingredients, including the fruit rind. Bring to a gentle boil for 10-15 minutes. Let the syrup then cool completely.
3. For the filling, grind nuts. Add the cinnamon and sugar. Set aside
4. Melt the butter in a measuring cup or saucepan.
5. Start by brushing a thin layer of melted butter to the bottom of an 11×18 inch. Then, lay a sheet of phyllo and butter the entire sheet, one at a time. Continue until 6 sheets of phyllo dough remain from the first pound of phyllo.
6. Spread about 1/3 of the walnut mixture across the phyllo evenly. Sprinkle the nut mixture lightly with melted butter, then add another layer of phyllo and brush that with butter like before. Add two more layers of phyllo the same way.
7. Add another 1/3 of the walnut mixture evenly. Sprinkle with melted butter and add 3 sheets of phyllo brushed with butter.
8. Add the last 1/3 of the walnut mixture. Layer and butter the second pound of phyllo dough. Then layer the top of your baklava generously.
9. Cut the baklava into 6×4 or 7×5 square pieces, depending on your desired size. Then cut each square diagonally to make triangles.
10. Bake at 325 degrees until golden brown, approximately 40 minutes. Once it is finished, leave the baklava out to cool. Next, remove the lemon rind from the syrup and slowly pour it evenly onto the baklava to allow it to soak in. Let the baklava soak overnight to absorb the syrup.
11. Place two scoops of vanilla ice cream in a bowl.
12. Chop a piece or two of baklava and crumble over the ice cream.
13. Drizzle of honey and chocolate syrup on top.
14. Finish with a dollop of whipped creme and a maraschino cherry.

Wine Parings

Traditional: Ice Wine

Experimental: Sekt (German sparkling wine)

Story and Recipe by Maria Dudek / Photography by Dave Bryce / Wine Pairings by Camila Alarcon Cordon

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