Baklava Waffles: Crispy Phyllo with Honey and Nuts

This is my go-to waffle from a much-loved cookbook that has been well used for years. The original Cooks Illustrated buttermilk waffle recipe is reliably crisp on the outside and tender inside. I add a touch more sugar than the original to balance the tang of buttermilk and to give the waffles a hint of sweetness that pairs wonderfully with honey-based syrup. To evoke baklava, finish each waffle with chopped pistachios and a drizzle of the orange blossom honey syrup for a bright, fragrant result.

These waffles are perfect for family breakfasts, lazy weekend mornings, or any time you want an elevated, comforting morning treat. They reheat well in a toaster or oven, so they are also a great make-ahead option for busy mornings.

1. Whisk the dry ingredients—flour, cornmeal, sugar, salt, and baking soda—together in a medium bowl until well combined.
2. In a separate bowl, whisk the egg yolk with the buttermilk and the cooled, melted butter.
3. Beat the egg white until it reaches firm, glossy peaks. This step lightens the batter and helps create a slightly airy texture.
4. Add the liquid ingredients to the dry ingredients in a thin, steady stream while gently stirring with a rubber spatula. Add the liquid only as quickly as it can be incorporated. Toward the end of mixing, switch to a folding motion and gently fold in the beaten egg white until just combined; avoid overmixing.
5. Preheat and lightly grease your waffle iron. Spread a portion of batter onto the heated waffle iron and cook according to your iron’s instructions, typically 2–5 minutes, until the waffle is golden brown and crisp. Remove and keep warm on a rack while you cook remaining waffles.

Finishing & Serving

Top each waffle with a generous drizzle of the orange blossom honey syrup and sprinkle with chopped pistachios. Serve immediately for the best contrast of crunchy exterior, tender interior, and syrupy sweetness. Optional accompaniments: a dollop of Greek yogurt or whipped cream, fresh fruit, or a dusting of powdered sugar.

Storage & Reheating

Store leftover waffles in an airtight container in the refrigerator for up to 2–3 days, or freeze for longer storage. Reheat frozen or refrigerated waffles in a toaster, toaster oven, or a preheated oven at 350°F (175°C) until warmed through and crisp.

This syrup is a fragrant and slightly spiced complement to waffles and pancakes. The orange blossom water adds a floral note while orange zest brightens the flavor. A touch of cinnamon gives a warm background note that pairs beautifully with honey and nuts, creating a syrup that recalls baklava flavors without being heavy.

1. Combine the sugar, water, and cinnamon stick in a small saucepan and bring to a gentle boil over medium heat. Let the mixture cook until it reaches about 220°F on a candy thermometer, or until it has slightly thickened and the sugar is fully dissolved. There is no need to stir once boiling begins—allow it to simmer gently.
2. Remove the saucepan from the heat. Stir in the honey, orange blossom water, and orange rind until evenly combined. Taste and adjust the orange blossom water or zest if you prefer a stronger floral or citrus note.
3. Allow the syrup to cool slightly before drizzling over waffles. The syrup will thicken a bit as it cools; if it becomes too thick, warm it gently before serving.

Notes & Tips

Orange blossom water varies in strength—start with a small amount and increase to taste. If you don’t have orange blossom water, a small splash of pure orange extract can be used cautiously, though the floral nuance will differ. Store leftover syrup in a sealed container in the refrigerator for up to 1–2 weeks; bring to room temperature or gently warm before serving.