Two of a Kind’s Baklava Pull-Apart Bread

Recipe Corner: Two of a Kind’s Baklava Pull-Apart Bread


“If you appreciate sweets, you’ll love this baklava pull-apart bread, featuring a sweet yeast dough, spiced nut filling, and a sticky honey syrup,” says Allison Hau, the public relations professional, home cook, baker and food blogger at Two of a Kind. “But be warned: It’s dangerously addictive, just like the iconic Middle Eastern dessert from which this bread was inspired. Baklava pull-apart bread requires some patience, but the process is straightforward. First, make the dough. While it’s rising, prepare the filling and finish. Next, roll out, slice, stack and arrange the components in a pan. Once the loaf doubles in size, pop it in the oven.”

“This baklava pull-apart bread is best eaten warm with coffee, tea or  vanilla ice cream. If you happen to have leftovers, revive them in the microwave,” she adds.

Recipe adapted from Sprinkle Bakes.



1/3 cup almond milk

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3 tablespoons water

2 1/4 teaspoons active dry yeast

1/4 cup sugar, divided

4 tablespoons unsalted butter, melted

3 cups all-purpose flour

1/2 teaspoon sea salt

1 teaspoon vanilla extract

2 eggs


1/2 cup sugar

1 1/4 teaspoons ground cinnamon

1/2 cup pistachios

1/2 cup walnuts

1/4 cup almonds

1 teaspoon finely grated lemon zest

1/4 teaspoon sea salt

1 1/2 teaspoons vanilla extract

4 tablespoons unsalted butter, softened


Honey syrup:

1/3 cup honey

1/3 cup water

Pinch of salt

Two of a Kind’s Baklava Pull-Apart Bread


Make the dough:

In a large bowl, heat the milk and water until warm — about 30 seconds in the microwave should do. Add the yeast and 1 tablespoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.

Add the remaining sugar and the rest of the dough ingredients (butter  through eggs) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic — this will take about  10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, for 1-2 hours.

Make the filling:

While the dough rises, combine the sugar and cinnamon in a small bowl. Set aside.

Combine the pistachios, walnuts, almonds, lemon zest and salt in a food processor. Pulse until finely ground. Add the vanilla extract and pulse a few times until well combined.

Make the honey syrup:

In a small sauce pan, combine the syrup ingredients. Bring to a boil. Then reduce heat to low and simmer, stirring occasionally, until the liquid has reduced by half, for 5-10 minutes.

Shape and bake the loaf:

Lightly grease a 9-inch round springform pan.

After the dough has risen, turn it out onto a lightly floured work surface. Roll out dough to a 24”x12” long rectangle.

Spread the butter over the dough in an even layer. Sprinkle the sugar mixture over the butter. Sprinkle the nut mixture over the sugar mixture.

Using a sharp knife or bench scraper, cut dough crosswise into 12 equal-sized strips. Stack four strips on top of one another and cut each stack into five equal-sized pieces.

Layer the dough stacks, cut sides up, in the pan. It’s alright if some stacks stick up higher than others. If the dough doesn’t fill the space, remove one or two stacks, cut them in half and nestle them back in the pan.

Cover loaf with a clean kitchen towel and let rise until doubled in size, about 1 hour. About 15 minutes before the dough has finished rising, preheat the oven to 350°F.

Bake for 30-40 minutes until golden brown. Remove pan from the oven and drizzle syrup over the loaf.

Let the loaf cool for 30 minutes and then remove ring and transfer to a wire rack. Serve warm.

For this recipe, see:



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