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Baklava Pull Apart Bread in a Loaf Pan

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.