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Baklava Pull-Apart Bread Recipe

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4.4 from 81 reviews

This Baklava Pull-Apart Bread is a luscious twist on traditional baklava, combining the flaky, nutty filling of baklava with soft, yeasted pull-apart bread. Layers of cinnamon-spiced sugar, chopped nuts, and a fragrant vanilla-lemon filling create a deliciously sticky and sweet treat, perfect for breakfast, dessert, or a special occasion indulgence.

Ingredients

Activate the Yeast

  • 6 tablespoons warm water (105 to 115 degrees F)
  • 4 1/2 teaspoons active dry yeast
  • 1 teaspoon granulated sugar

Dough

  • 1/2 cup unsalted butter
  • 2/3 cup milk
  • 6 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon sea salt
  • 4 large eggs, beaten
  • 2 teaspoons vanilla extract

Filling

  • 2 cups granulated sugar
  • 5 teaspoons ground cinnamon
  • 1 cup pistachios, chopped
  • 1 cup walnuts, chopped
  • 1/2 cup almonds, chopped
  • Zest of 1/2 lemon
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 cup unsalted butter, melted

Honey Syrup

  • 1 cup wildflower honey
  • 1 cup water
  • Pinch of sea salt

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm water, active dry yeast, and 1 teaspoon granulated sugar. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Prepare the Dough: In a small saucepan, melt the 1/2 cup unsalted butter with the 2/3 cup milk; let it cool to lukewarm. In a large mixing bowl, combine the all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon sea salt. Add the beaten eggs, vanilla extract, activated yeast mixture, and the cooled butter-milk mixture. Mix thoroughly until a soft dough forms. Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for approximately 1 to 1.5 hours or until doubled in size.
  3. Make the Filling: In a medium bowl, combine the granulated sugar, ground cinnamon, chopped pistachios, walnuts, almonds, lemon zest, sea salt, and vanilla extract. Mix well to evenly distribute the ingredients. Set aside the melted unsalted butter separately.
  4. Roll and Layer the Dough: Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a thin circle roughly 9-10 inches in diameter. Brush each circle liberally with the melted butter, then sprinkle evenly with the nut and cinnamon sugar mixture. Stack the circles on top of each other as you go.
  5. Cut and Arrange: Using a sharp knife or pizza cutter, cut the stack of dough circles into 12 equal wedges (like slicing a pizza). Stack these wedges carefully in a prepared Bundt pan or a similarly shaped baking pan, layering them to create a pull-apart effect.
  6. Second Rise: Cover the arranged dough in the pan loosely with a towel or plastic wrap and let it rise for another 30 to 45 minutes until slightly puffed.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the pull-apart bread in the center rack of the oven for 40 to 45 minutes or until the top is golden brown and cooked through. If the bread is browning too quickly, cover it loosely with foil halfway through baking.
  8. Prepare Honey Syrup: While the bread bakes, combine the wildflower honey, water, and a pinch of sea salt in a small saucepan. Bring to a gentle simmer and cook for 5 minutes to combine and slightly thicken the syrup. Remove from heat and let it cool slightly.
  9. Glaze the Bread: As soon as the bread comes out of the oven, immediately spoon or brush the honey syrup generously over the entire loaf, allowing it to soak in and create a sticky, sweet glaze.
  10. Cool and Serve: Let the bread cool in the pan for about 20 minutes before transferring to a serving plate. Pull apart the layers to enjoy the flaky, nutty, and sweet baklava-inspired bread. Best served warm or at room temperature.

Notes

  • Ensure the water for activating yeast is not too hot or it will kill the yeast; ideal temperature is between 105°F and 115°F.
  • Using a Bundt pan helps create the signature pull-apart shape, but any deep baking pan with a similar shape can work.
  • For best flavor, toast the nuts lightly before chopping and mixing into the filling.
  • You can substitute honey syrup with a simple sugar glaze if preferred, but traditional honey enhances the baklava flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days; refresh by warming briefly before serving.

Find it online: https://justsosavory.com/baklava-pull-apart-bread-recipe/