{"id":16449,"date":"2014-11-07T08:17:00","date_gmt":"2014-11-07T14:17:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/baklava-pull-apart-bread-recipe\/"},"modified":"2021-08-05T16:51:32","modified_gmt":"2021-08-05T22:51:32","slug":"baklava-pull-apart-bread-recipe","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/baklava-pull-apart-bread-recipe\/","title":{"rendered":"Baklava Pull Apart Bread Recipe"},"content":{"rendered":"

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! <\/em><\/p>\n

\"overhead<\/p>\n

This Baklava Pull-Apart Bread Recipe is PEAK FALL! <\/h2>\n

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.<\/p>\n

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

\"side<\/p>\n

How to make this Baklava Pull-Apart Bread Recipe: <\/h2>\n

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. <\/p>\n

Start by grinding the nut mixture in a food processor, then add lemon zest and vanilla and pulse. Mix sugar and spices separately.<\/p>\n

\"yeasted<\/p>\n

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!<\/p>\n

Sprinkle with cinnamon-sugar, then grab a handful of the nut mixture and crumble it over the dough evenly.<\/p>\n

\"\"<\/p>\n

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.<\/p>\n

\"overhead<\/p>\n

Cut the stacked baklava strips into 6 square pieces, and layer them in a loaf pan so that they stand upright.<\/p>\n

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

\"side<\/p>\n

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.<\/p>\n

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.<\/p>\n

\u2605 <\/span>Did you make and love this Baklava Pull-Apart Bread recipe? Give it your review below! And make sure to share your creations by<\/b> tagging me on Instagram<\/b><\/a>!<\/b><\/p>\n

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\"Baklava<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Baklava Pull-Apart Bread<\/h2>\n\t
\n\t\t

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!  <\/p>\t<\/div>\n\t

\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tBreakfast, Dessert, Snack\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tAmerican, Middle Eastern\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Keyword<\/span>\n\t\t\t\t\n\t\t\t\t\tbaklava bread, cinnamon pull-apart bread, pull-apart bread recipe\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 40<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/path><\/g><\/svg><\/span> Cooling<\/span> 20<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 1<\/span> hour<\/span> 10<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 1<\/span> loaf<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Calories<\/span> 1500<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Author<\/span> Kiki Johnson<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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Syrup<\/h4>\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\twater<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\thoney<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\trosewater<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
    \n\t\t\t\t\t\t

    Filling<\/h4>\n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tcinnamon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tground cardamom<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\twalnuts<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped or coarsely ground <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tpistachios<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped or coarsely ground<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\t lemon zest<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoons<\/span>\n\t\t\t\t\t\t\t\t\t\tvanilla<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t\tmelted<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
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      Dough<\/h4>\n\t\t\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\twarm water<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t2,5<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tactive dry yeast<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\twhole milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tall-purpose flour<\/span>\n\t\t\t\t\t\t\t\t\t\tor whole wheat<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge eggs<\/span>\n\t\t\t\t\t\t\t\t\t\tbeaten or 1 egg and two egg yolks<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
      • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tvanilla<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
        \n\t\t

        Instructions<\/h3>\n\t\t\t\t
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        Syrup<\/h4>\n\t\t\t\t\t\t
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        1. \n\t\t\t\t\t\t\t\t\t\t

          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.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t

          \n\t\t\t\t\t\t

          Filling<\/h4>\n\t\t\t\t\t\t
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          1. \n\t\t\t\t\t\t\t\t\t\t

            In a small bowl, combine sugar, cardamom and cinnamon with a pinch of salt and set aside.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

          2. \n\t\t\t\t\t\t\t\t\t\t

            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. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t\t

            \n\t\t\t\t\t\t

            Dough <\/h4>\n\t\t\t\t\t\t
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            1. \n\t\t\t\t\t\t\t\t\t\t
              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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            2. \n\t\t\t\t\t\t\t\t\t\t
              In a small saucepan, heat butter and milk until butter melts and reaches 120 degrees. Set aside.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            3. \n\t\t\t\t\t\t\t\t\t\t
              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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            4. \n\t\t\t\t\t\t\t\t\t\t
              Spray a 9x5 loaf pan with nonstick spray and line with parchment paper.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            5. \n\t\t\t\t\t\t\t\t\t\t

              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.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

            6. \n\t\t\t\t\t\t\t\t\t\t
              Preheat the oven to 350 degrees.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
            7. \n\t\t\t\t\t\t\t\t\t\t
              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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
              \n\t\t

              Recipe Notes<\/h3>\n\t\t

              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.\u00a0<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

              \"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

              This easy Baklava Pull-Apart Bread recipe is perfect for a cozy fall breakfast! All the…<\/p>\n","protected":false},"author":1,"featured_media":18327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-16449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nBaklava Pull Apart Bread Recipe - Cinnamon&Coriander<\/title>\n<meta name=\"description\" content=\"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\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cinnamonandcoriander.com\/en\/baklava-pull-apart-bread-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baklava Pull Apart Bread Recipe - Cinnamon&Coriander\" \/>\n<meta property=\"og:description\" content=\"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. 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