Glace' Baklava

Glace baklava is the festive cousin of the classic Greek baklava, swapping in candied glace fruit alongside the traditional ground almonds for a brighter, more confetti-toned holiday version. The phyllo is rolled jelly-roll style rather than layered flat, giving each cut piece a beautiful spiral cross-section.

Beaten eggs are the unexpected binder here, combining with chopped almonds, sugar, and glace fruit into a paste that holds the rolled shape during baking. Without the eggs, the filling would crumble out the ends.

Work with two sheets of phyllo at a time, brushing each with melted butter before stacking. Keep the rest of the phyllo covered with a damp tea towel, this thin pastry dries to brittle dust within minutes of exposure.

The diagonal slits along the top of each roll are not decorative, they let steam escape and create natural break points for slicing after the soak. Cut not quite through, just deep enough to score.

The syrup is a classic lemon-and-cinnamon-stick infusion that gets boiled and then cooled. Dipping hot baklava in cold syrup pulls the syrup deep into the layers, the way the Greek bakeries do it.

Garnish with crushed pistachios for the classic finishing touch.

Chef Tips

• Use clarified butter or melted ghee for the brushed phyllo, water in regular butter can leave soggy spots.
• Roll tightly but not so tight the filling squeezes out the ends, fold the ends in first.
• Bake fully to golden brown, undercooked phyllo will not crisp properly even after the syrup.
• Always pair hot baklava with cold syrup, the temperature contrast is the soaking secret.

Variations

• Swap glace fruit for chopped dried apricots and raisins for a less candied flavor.
• Use walnuts in place of almonds for a more traditional Greek baklava profile.
• Add a teaspoon of orange flower water to the syrup for a Middle Eastern aromatic finish.