Baklava Pull Apart Bread Recipe


This easy Baklava Pull-Apart Bread recipe is perfect for a cozy fall breakfast! All the flavors of Baklava on buttery soft and pillowy dough. An easy breakfast or brunch treat for the holidays! 

overhead shot of a baklava pull-apart bread in a loaf pan

This Baklava Pull-Apart Bread Recipe is PEAK FALL! 

YOU GUYS. This baklava pull-apart bread is all kinds of delicious. Soft and pillowy delicate layers of cinnamon-sugared brioche dough with hold pockets of nutty baklava filling between each layer.

This fall-inspired Pull-Apart Bread bakes up so perfectly and once out of the oven, it gets a douse of honey syrup. DELISH! 

side view of a baklava pull-apart bread with honey syrup on the side

How to make this Baklava Pull-Apart Bread Recipe: 

This pull-apart bread recipe has three major steps: The yeasted dough, the filling, and the honey syrup. While the dough and honey syrup are total no-brainers, I wanted to quickly walk you through the assembling part. 

Start by grinding the nut mixture in a food processor, then add lemon zest and vanilla and pulse. Mix sugar and spices separately.

yeasted dough being sprinkled with cinnamon sugar and ground nuts to make pull-apart bread recipe

Roll out the yeasted dough to about 20×12-inches. My dough was far from a perfect rectangle so that is fine! Brush the rolled out dough with melted butter. Nope, no guilt whatsoever! It’s treat time!

Sprinkle with cinnamon-sugar, then grab a handful of the nut mixture and crumble it over the dough evenly.

Cut the dough vertically into six even strips and stack the strips on top of each other. I lift part of the dough with my bench scraper but you can also use a spatula.

overhead shot of Baklava Pull-Apart Bread before baking

Cut the stacked baklava strips into 6 square pieces, and layer them in a loaf pan so that they stand upright.

Cover the loaf pan with plastic wrap and let your Baklava Pull-Apart Bread rise in a warm place for about 45 minutes.

side view of a baklava pull-apart bread being torn into pieces

When the dough is nice and puffed and fills the entire loaf pan, it’s time for baking. Line your loaf pan with parchment so that the paper overhangs two edges. Bake the Baklava Bread for 30 to 40 minutes, or until the top is a deep golden brown.

Allow the Baklava Pull-Apart Bread to cool in the pan for a good 20 minutes. Don’t remove it while still hot or it will fall apart! Remove the pull-apart bread by lifting it out by the two overhanging parchment edges. Drizzle honey syrup over your loaf.

Did you make and love this Baklava Pull-Apart Bread recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Baklava Pull-Apart Bread

This easy Baklava Pull-Apart Bread recipe is perfect for a cozy fall breakfast! All the flavors of Baklava on buttery soft and pillowy dough. An easy breakfast or brunch treat for the holidays!  

Course Breakfast, Dessert, Snack
Cuisine American, Middle Eastern
Keyword baklava bread, cinnamon pull-apart bread, pull-apart bread recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling 20 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Calories 1500 kcal
Author Kiki Johnson

Ingredients

Syrup

  • 1/2 cup water
  • 1/2 cup honey
  • 1/8 cup rosewater
  • 1/2 teaspoon salt

Filling

  • 1 cup sugar
  • 2 1/2 tablespoons cinnamon
  • 1/4 tsp ground cardamom
  • 1 1/2 cups walnuts chopped or coarsely ground
  • 1 1/2 cups pistachios chopped or coarsely ground
  • 1/2 tsp lemon zest
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1/2 cup butter melted

Dough

  • 3 tablespoons warm water
  • 2,5 tsp active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup butter
  • 1/3 cup whole milk
  • 3 cups all-purpose flour or whole wheat
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large eggs beaten or 1 egg and two egg yolks
  • 1 teaspoon vanilla

Instructions

Syrup

  1. In a small saucepan, heat water, honey, rosewater and salt. Bring this mix to a rolling boil then reduce to a simmer. Cook until mixture reduces down to half and is thick shiny and syrupy. Set aside.

Filling

  1. In a small bowl, combine sugar, cardamom and cinnamon with a pinch of salt and set aside.

  2. In the bowl of a food processor combine walnuts and pistachios. Pulse until coarsely chopped. Add lemon zest vanilla and salt and pulse until nuts are finely ground. Set aside. 

Dough

  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine water, yeast and sugar. Activate the yeast for 5 minutes, or until foamy.
  2. In a small saucepan, heat butter and milk until butter melts and reaches 120 degrees. Set aside.
  3. In a medium bowl, combine flour, sugar and salt. Add to yeast mixture. Add eggs, vanilla and milk mixture to the stand mixer bowl and combine on low for 2 to 3 minutes until dough starts to come together. Once mixed, knead for 3 minutes until dough is shiny and elastic. Transfer to a large greased bowl and cover for an hour until dough doubles in size.
  4. Spray a 9x5 loaf pan with nonstick spray and line with parchment paper.
  5. Roll dough out on a floured surface to approximately 20 by 12 inches. Brush with your melted butter and sprinkle with spiced sugar mixture. Press nut mixture across the dough evenly. Cut your dough into 6 strips lengthwise and stack each strip on top of each other. Cut into 4 even squares and stack standing up in loaf pan. Cover with plastic wrap and let dough rise for approximately 45 min or until it fills out the pan.

  6. Preheat the oven to 350 degrees.
  7. Bake bread for 30 to 40 minutes, until golden. Once cooled, remove from pan and drizzle with honey rosewater syrup. Bread will keep up to 4 days covered.

Recipe Notes

The bread needs to stand in the pan for a little while so all the layers will stay together when you remove it from the pan. 


10 Comments

  1. Liebe Kiki,
    genau dieses Rezept von Sprinkle Bakes steht auch auf meiner Nachback-Liste!!! Cool, dass du bestätigen kannst wie gut es ist 😉

    Alles Liebe und ein tolles Wochenende,
    Conny

    • Hallo Conny! Ja..das liegt bei mir eben auch schon ewig zuoberst auf und der Nusskaufrausch von neulich hats dann endgültig entschieden. Ich hab nur ein bisschen dran geschraubt..bei dem Originalrezept ist mir persönlich (wie immer bei unseren Amerikanischen Kollgegen 🙂 ) zu viel Zucker drin . Und Mandeln kommen bei mir auch keine rein. Dafür Kardamom und ein bisschen Rosenwasser – aber das ist ja so ne Geschmackssache mit dem Rosenwasser 🙂 Backs unbedingt nach,Conny! Ist der Hammer .Vlg Kiki

  2. Liebe Kiki,
    das ist der Hammer! Das Brot sieht richtig lecker aus:-) Nüsse gibt es zur Zeit bei uns auch ganz viele…Eichhörnchen hihihi:-)
    Viele liebe Grüße
    Sia

  3. WOw das Brot sieht super aus. Hmm, sehr fein, tolles Rezept!
    Liebe Grüsse,
    Krisi

  4. Kiki,
    Du hast so einen zauberhaften Blog. Ich bin wirklich gerne hier. Und ich habe schon ganz viele Dinge von hier mitgenommen, die ich unbedingt mal ausprobieren muss. Wie eben auch dieses Brot. Ausserdem liebe ich Rosenwasser…hach, köstlich.

    LiebsteGrüße
    Sarah

    • Das freut mich sehr, liebe Sarah! Ich hab dich meinerseits auch richtig gerne hier auf meinem Blog!!
      Schön, dass du auch so ein Rosenwasser – Fan bist! Viele finden das ja ein bisschen zu seifig !Dabei ist das ja wirklich immer eine Sache der Dosierung ! Ich bin mir sicher, dass das genau das richtige für dich ist! Vlg Kiki

  5. Oh das sieht sooooo lecker aus. Ich habe auch noch so ein Pull-Apart-Bread auf meiner to do Liste! Wenn ich nur alles Essen könnte, was ich kochen/backen möchte!

    Viele liebe Grüße
    Janine

    • Hach, Janine! Das kenne ich ! Allein deshalb muss ich früher oder später wohl mal ein Café aufmachen – um endlich mal alles backen zu können, was ich möchte!
      Das war auch mein erstes Pull-Apart Brot und ich muss sagen, dass es wirklich Spaß macht bei so ner Kaffee-Runde! Ich mags ja,wenn man sich einfach was abreißen kann und man nicht lange portionieren muss!
      Danke für deinen lieben Kommentar

      Vlg Kiki

  6. Das sieht soooo lecker aus! Das backe ich mir morgen – ich liebe Nüsse!
    Danke für dieses Tolle Rezept!
    Liebe Grüße
    Irene

  7. Pingback: Eure Favoriten 2014 - Cinnamon&Coriander

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