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Baklava Slice

A white plate with baklava slices stacked on top.

I know what you’re thinking—Baklava? Yummm. But, wait for it… What if I told you you could enjoy those mouthwatering baklava flavours without the hassle of working with filo pastry? Yep, that’s right! I have a re-invention for you that’ll make your taste buds dance. Say hello to my Baklava inspired nutty slice!

First off, let’s avoid getting spooked by the ingredients list. Trust me, it’s worth it. And you probably have most of these pantry staples already at home. Plus, this is the perfect recipe for clearing out that random assortment of nuts you’ve been ignoring.

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Ingredients for the Baklava base:

  • Plain Flour & Baking Powder: These create the pastry base. They’re the blank canvas that brings all the other flavours into focus.
  • Chef’s Pinch of Flaked Salt: What’s a chef’s pinch? Don’t be shy; it’s a three-finger pinch. 🤣 Salt enhances every little nuance of flavour.
  • Cinnamon: Adds that signature warmth you can’t have baklava without.
  • Unsalted Butter, Melted for the Conventional method or Unsalted Butter, Cold Cubes for the Thermomix method: Butter makes everything better, and here, it adds richness without overpowering the spices.
  • Caster Sugar & Brown Sugar: A dynamic duo for sweetness—caster sugar for structure and brown sugar for a hint of molasses richness.
  • Vanilla Extract: Vanilla is a brilliant addition to mellow out and balance all the flavours.
  • Orange Zest: Adds a citrusy pop. Just remember, no pith allowed; we want zest, not zing.

Baklava Toppings:

  • Nuts: Your choice! I like to mix it up; check out my notes for what I did in the recipe template
  • Brown Sugar, Cinnamon, Ground Cloves, Ground Nutmeg: This magical spice quartet brings the classic baklava flavours to life.
  • Unsalted Butter, Melted: this is what keeps everything together.

Syrup Topping:

  • Honey: Liquid gold that brings sticky sweetness.
  • Fresh Orange Juice: Elevates the honey and complements the orange zest.
  • Vanilla Extract: Because more vanilla is never a bad thing, right?

So, let’s get cooking and have some fun! Your kitchen is about to smell like a dream. 🌟

For the step-by-step directions, just scroll down to the recipe cards. I’ve added one for Conventional and one for Thermomix. I’ve got you covered! Happy cooking, everyone!

Baklava Slice – Thermomix Method

5 from 8 votes

5 stars tells us you love the recipe

becs-table.com.au
An easy baklava slice recipe that anyone can make,
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Difficulty Easy
Course Afternoon Tea, Morning Tea, Snack
Cuisine Greek
Servings 12
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

Base

  • 60 g caster sugar
  • 60 g brown sugar
  • 1 tsp orange zest no pith mine weighed 10g
  • 240 g plain flour
  • 1/2 tsp baking powder
  • 1 chefs pinch of flaked salt
  • 1/2 tsp cinnamon
  • 120 g unsalted butter cold small cubes
  • 1 tsp vanilla extract

Topping

  • 200 g Nuts. (your choice *See notes on what I did.
  • 50 g brown sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 60 g unsalted butter

Syrup Topping

  • 120 g honey
  • 60 g fresh orange juice
  • 1 tsp vanilla extract

Instructions
 

  • First off, get your oven fired up! Preheat it to 180°C with the fan on, and while it’s heating, go ahead and prep your USA Biscotti Pan 30.5x14x5cm. Or choose something of similar size. Don’t forget to line it with some baking paper; this’ll make your life easier later on.

For the Base:

  • First weigh your caster sugar, brown sugar and orange zest into the TM bowl. Mill the zest fine, I did 20 sec/speed 9 then I removed the lid and gave it a good stir, checking for any cheeky peel that may have missed the blades, then gave it another 10 seconds/speed 9
  • Now weigh your flour, baking powder, salt, cinnamon, and vanilla and give it a quick mix 4 seconds/speed 6
  • Add your small cold cubes of butter to the TM bowl and mix again 10 seconds/speed 6
  • Time to get that dough into your prepped pan. Tip the loose mix into you pan and gently press it down evenly. Don’t press it too firm. Pop it in the oven for 12 – 15 minutes, or until it turns a beautiful golden colour.

For the Topping:

  • While the base is doing its thing, let’s get started on the topping. Combine all your topping ingredients **except for the butter** into the TM bowl. Now chop 5 seconds/speed 4 in a bowl and stir until well mixed. Remove this from the bowl and set aside.
  • Weigh your small cubes of butter into the TM bowl and set 3 min/60c/speed 1.5 when the time is up, return the nut mix to the bowl and mix for 20 sec/reverse speed +2.5
  • Remove this from the bowl and set aside.
  • As soon as your base is out of the oven and still warm, spoon the topping over it and spread it out evenly. Back into the oven it goes for another 10 minutes. Keep an eye out for a golden hue and that wonderful aroma filling your kitchen.

For the Syrup:

  • Without bothering to clean the TM bowl weigh in your topping ingredients. I then set my TM for 15 minutes/100°C/speed 1 You’re looking for it to thicken up a bit. Once it’s there, turn off the heat and let it cool for a moment or two.

Assembly:

  • Drizzle your slightly cooled syrup over your baked slice.
  • To cut it evenly I place it in the fridge for around 1 hour to firm up.
  • Grab a sharp knife and cut your portions. Now leave your slice at room temp. It should be fine for up to 5 days in a sealed container.

Video

YouTube video

Notes

For the nuts on my slice, I used a mix of walnuts, cashews and pistachios. I just made sure the total weight was 200g

Baklava Slice – Conventional Method

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
An Easy baklava slice recipe that anyone can make,
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Difficulty Easy
Course Afternoon Tea, Morning Tea, Snack
Cuisine Greek
Servings 12
Method Conventional

Ingredients
  

Base

  • 240 g plain flour
  • 1/2 tsp baking powder
  • 1 chefs pinch of flaked salt
  • 1/2 tsp cinnamon
  • 120 g unsalted butter melted
  • 60 g caster sugar
  • 60 g brown sugar
  • 1 tsp vanilla extract
  • 1 tsp orange zest no pith

Topping

  • 200 g Nuts. (your choice *See notes on what I did.
  • 50 g brown sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 60 g unsalted butter melted

Syrup Topping

  • 120 g honey
  • 40 – 60 g fresh orange juice
  • 1 tsp vanilla extract

Instructions
 

  • First off, get your oven fired up! Preheat it to 180°C with the fan on, and while it’s heating, go ahead and grease prep your USA Pan Biscotti Pan 30.5x14x5cm. Or choose something of similar size. Don’t forget to line it with some baking paper; this’ll make your life easier later on.

For the Base:

  • Grab a big bowl and toss in your flour, baking powder, salt, and cinnamon. Give it a good stir to mix all those dry ingredients together.
  • Now, pour in your melted butter, sugars, vanilla extract, and a zesty touch of orange zest. Mix it up until everything’s well combined. It should look like a pastry dough!
  • Time to get that dough into your prepped pan. Use your hands or a spatula to press it down evenly. Don’t press it too firm. Pop it in the oven for 15 minutes, or until it turns a beautiful golden colour.

For the Topping:

  • While the base is doing its thing, let’s get started on the topping. Combine all your topping ingredients in a bowl and stir until well mixed.
  • As soon as your base is out of the oven and still warm, spoon the topping over it and spread it out evenly. Back into the oven it goes for another 10 minutes. Keep an eye out for a golden hue and that wonderful aroma filling your kitchen.

For the Syrup:

  • For this syrup, you’ll need a medium saucepan. Put it over a low to medium heat and add in all your syrup ingredients.
  • Let it simmer away for about 5 -10 minutes. You’re looking for it to thicken up a bit. Once it’s there, turn off the heat and let it cool for a moment or two.

Assembly:

  • Drizzle your slightly cooled syrup over your baked slice.
  • To cut it evenly I place it in the fridge for around 1 hour to firm up.
  • Grab a sharp knife and cut your portions. Now leave your slice at room temp. It should be fine for up to 5 days in a sealed container.

Notes

For the nuts on my slice, I used a mix of walnuts, cashews and pistachios. I just made sure the total weight was 200g

10 Comments

  1. 5 stars
    Bec, this is truly delicious. It will be turning up every couple of weeks in our house. Thank you.

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