Miss Kardea Brown's Bundt Pan Baklava, as seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Bundt Pan Baklava

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  • Level: Intermediate
  • Total: 3 hr 5 min (includes cooling time)
  • Active: 50 min
  • Yield: 12 to 14 servings
Baklava is one of those desserts that seems more difficult than it really is, especially when you make it my way—in a Bundt pan. This version is less sweet than the traditional due to my addition of a layer of creamy and tart cream cheese filling, to create a balance of flavors.


Bundt Pan Baklava:

Honey-Lemon Syrup:


Special equipment:
a Bundt pan
  1. For the Bundt pan baklava: Preheat the oven to 375 degrees F.
  2. Stir together the pistachios, granulated sugar and cinnamon in a small bowl; set aside. Beat the cream cheese in a medium bowl with an electric mixer until smooth. Add the egg, vanilla and lemon zest. Beat in the powdered sugar, flour and salt.
  3. Layer 4 sheets of phyllo dough in the bottom of a buttered Bundt pan (see Cook’s Notes). Brush with some of the melted butter. Sprinkle with about a third of the pistachio mixture. Layer 4 more sheets of phyllo dough over the pistachios. Brush with some of the melted butter. Top with half of the cream cheese filling.
  4. Repeat the layers, alternating the pistachio mixture with the cream cheese mixture, until all the ingredients are used, ending with the phyllo dough. Fold the phyllo dough into the center of the Bundt pan to reveal the hole, then brush the top with butter.
  5. Bake until the phyllo is golden brown and the layers are cooked all the way through, 45 to 55 minutes.
  6. For the honey-lemon syrup: While the baklava bakes, make the syrup. Combine the granulated sugar, honey, lemon juice and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, then simmer until the sugar dissolves, about 2 minutes.
  7. Remove the Bundt from the oven and drizzle some of the syrup over the cake while in the pan. Turn the cake out onto a serving platter and let cool to room temperature. Drizzle with more honey-lemon syrup. Cut the cake into slices and drizzle each slice with any remaining syrup, if desired.

Cook’s Note

We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less. Prevent the phyllo from drying out by keeping it covered with a damp towel while assembling. The phyllo layers draped on the sides of the pan and hanging over the pan edge may dry out and crack when folded over at the end, but, generously brushing with butter helps keep them together while baking and being unmolded.