Carrot Slice Baklava

Here’s a refined, dessert-shop–worthy recipe for Carrot Slice Baklava—a creative twist where spiced carrots add moisture, color, and natural sweetness while keeping the classic flaky baklava structure.

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Carrot Slice Baklava

Flavor Profile

Buttery phyllo • honey-citrus syrup • spiced carrot filling • nuts
Lightly sweet, aromatic, and beautifully layered.

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Ingredients

Phyllo Layers

• 1 package phyllo dough, thawed

• 1 cup unsalted butter, melted (or half butter/half ghee)

Carrot Nut Filling

• 2 cups finely grated carrots (squeezed dry)

• 1½ cups finely chopped walnuts or pistachios

• ½ cup sugar

• 1 tsp cinnamon

• ½ tsp cardamom (or nutmeg)

• ¼ tsp cloves (optional)

• Pinch of salt

• 1 tsp orange zest

Honey Citrus Syrup

• 1 cup honey

• ½ cup water

• ½ cup sugar

• 1 tbsp lemon juice

• 1 tsp orange blossom water or rose water (optional)

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Instructions

1. Make the Syrup (First!)
   In a saucepan, simmer honey, water, sugar, and lemon juice for 10 minutes until slightly thickened.
   Stir in orange blossom water.
   Cool completely.

2. Prepare Filling
   Combine carrots, nuts, sugar, spices, salt, and orange zest. Mix well.

3. Preheat Oven
   Preheat to 350°F (175°C). Butter a 9×13-inch pan.

4. Layer the Baklava

   • Lay 10 sheets phyllo, brushing each with butter.

   • Spread ½ of the carrot filling evenly.

   • Add 5 buttered phyllo sheets.

   • Spread remaining carrot filling.

   • Top with 10–12 buttered phyllo sheets.

5. Slice Before Baking
   Cut into diamonds or rectangles with a sharp knife.

6. Bake
   Bake 45–50 minutes, until deeply golden and crisp.

7. Syrup & Rest
   Immediately pour cooled syrup evenly over hot baklava.
   Let rest 4–6 hours (overnight is best).

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Pro Tips

• Squeezing carrots dry is essential for crisp layers.

• Fine carrot shreds blend seamlessly into the nut filling.

• Use clarified butter for ultra-crisp phyllo.

Serving Suggestions

• Garnish with crushed pistachios

• Serve with Turkish coffee or mint tea

• A light dusting of cinnamon just before serving

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If you’d like, I can also share:

• Vegan carrot baklava

• Middle Eastern–style version with semolina

• Mini carrot baklava rolls

• Reduced-syrup modern pastry version