Hare Krishna Almond and Saffron Baklava is a Middle Eastern dessert featuring layers of flaky pastry, filled with a mixture of almonds and pistachios, all sweetened with a saffron-infused syrup.
This dessert is perfect for adding a touch of luxury to your feast.
Serving Suggestions
Hare Krishna Almond and Saffron Baklava can be enjoyed with:
- Herbal Tea: Serve with a cup of herbal tea for a soothing pairing.
- Vanilla Ice Cream: Pair with vanilla ice cream for a decadent treat.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 24 pieces. Serve it as a dessert for the best taste and texture.
PrintAlmond and Saffron Baklava Recipe
Hare Krishna Almond and Saffron Baklava is a luxurious and sweet dessert, inspired by the principles of bhakti yoga. This baklava recipe uses a mixture of almonds and pistachios layered between flaky pastry, sweetened with a saffron-infused syrup, creating a rich and indulgent treat that can be enjoyed on any special occasion. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 pieces 1x
- Category: Hybrid
- Method: Bake
- Cuisine: Middle Eastern-Indian Fusion
- Diet: Vegetarian
Ingredients
For the Baklava:
- 1 package phyllo dough, thawed (16 ounces)
- 1 cup almonds, finely chopped (150g)
- 1/2 cup pistachios, finely chopped (75g)
- 1/4 cup sugar (50g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 cup melted butter or ghee (120 ml)
For the Saffron Syrup:
- 1/2 cup sugar (100g)
- 1/2 cup water (120 ml)
- 1 tablespoon lemon juice
- 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with melted butter or ghee.
- Prepare the Nut Filling: In a bowl, combine chopped almonds, pistachios, sugar, cinnamon, and cardamom. Set aside.
- Assemble the Baklava: Layer 8 sheets of phyllo dough in the prepared baking dish, brushing each sheet with melted butter or ghee. Sprinkle a thin layer of the nut mixture over the phyllo. Repeat the layering process with the remaining phyllo sheets and nut mixture, finishing with a top layer of 8 phyllo sheets. Brush the top layer generously with melted butter or ghee.
- Cut the Baklava: Using a sharp knife, cut the baklava into diamond or square shapes.
- Bake the Baklava: Bake in the preheated oven for 40-45 minutes, until the baklava is golden brown and crispy.
- Prepare the Saffron Syrup: While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Stir in the saffron water and remove from heat.
- Pour the Syrup: As soon as the baklava is out of the oven, pour the saffron syrup evenly over the hot baklava. Allow it to soak in and cool completely before serving.
Notes
- Variation: Add a layer of finely chopped dates or figs for a different texture and flavor.
- Storage: Store any leftover baklava in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg