Easy Baklava

Why You’ll Love This Recipe

Baklava is one of those desserts that’s both decadent and surprisingly easy to make. With a perfect combination of crispy, flaky dough and a rich filling of nuts, it offers a satisfying crunch in every bite. The syrup adds a perfect sweetness without being overwhelming. It’s a versatile treat that can be made with different types of nuts—like pistachios, walnuts, or almonds—making it adaptable to your taste preferences. Whether you serve it at a dinner party, holiday gathering, or just for a cozy evening at home, Baklava is always a crowd-pleaser.

Ingredients

• 1 package phyllo dough (16 oz), thawed
• 2 cups mixed nuts (pistachios, walnuts, or almonds), finely chopped
• 1 tsp ground cinnamon
• 2 cups granulated sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 tsp lemon juice
• 1 cup unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Nut Filling: In a bowl, combine the chopped nuts and ground cinnamon. Set aside.
2. Prepare the Phyllo Dough: Preheat your oven to 350°F (175°C). Brush the bottom and sides of a 9×13-inch baking dish with some of the melted butter. Lay one sheet of phyllo dough in the pan, then brush it lightly with butter. Repeat this process, layering and buttering each sheet until you have about 8-10 layers of phyllo.
3. Add the Nut Filling: Sprinkle a thin, even layer of the nut mixture over the phyllo dough. Continue layering and buttering another 6-8 sheets of phyllo dough over the nuts.
4. Continue Layering: Add another layer of nuts, followed by another 6-8 sheets of buttered phyllo dough. Repeat this process until all the nuts are used, finishing with a final layer of phyllo dough. You should have about 20-25 layers in total.
5. Cut the Baklava: Using a sharp knife, cut the baklava into squares or diamonds, making sure to cut through all the layers of phyllo dough. This will make it easier to cut after baking.
6. Bake the Baklava: Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp.
7. Make the Syrup: While the baklava is baking, prepare the syrup. In a saucepan, combine the sugar, water, honey, vanilla extract, and lemon juice. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, or until the syrup thickens slightly.
8. Pour the Syrup: When the baklava is done baking, remove it from the oven and immediately pour the hot syrup over the hot baklava, making sure to cover all the layers. Let the baklava cool completely, allowing the syrup to soak in and the layers to become wonderfully sticky and sweet.
9. Serve: Once the baklava has cooled, cut it along the pre-cut lines and serve. Enjoy with a cup of Turkish coffee or a hot tea for a truly authentic experience.

Servings and Timing

• Servings: 12-16 servings
• Prep time: 30 minutes
• Cook time: 50 minutes
• Total time: 1 hour 30 minutes

Variations

• Nut Variety: You can make baklava with different types of nuts such as pistachios, walnuts, or almonds. For a more complex flavor, try using a combination of nuts.
• Spices: Add a dash of ground cloves or cardamom for a more aromatic flavor. These spices pair well with the honey and cinnamon.
• Chocolate Baklava: For a chocolate twist, add some cocoa powder to the nut filling or drizzle melted chocolate over the finished baklava.
• Vegan Baklava: To make a vegan version, substitute the butter with a plant-based butter or oil, and use maple syrup or agave syrup instead of honey.

Storage/Reheating

• Storage: Baklava can be stored in an airtight container at room temperature for up to a week. It can also be refrigerated for up to 2 weeks, although it’s best enjoyed at room temperature.
• Reheating: If you prefer your baklava warm, you can reheat it in the oven at 300°F (150°C) for 10-15 minutes, but it’s typically best served at room temperature so that the syrup maintains its sticky texture.

FAQs

Can I make Baklava ahead of time?

Yes, Baklava actually improves in flavor after sitting for a few hours, or even overnight, as the syrup soaks into the layers. It’s perfect for preparing in advance and storing until you’re ready to serve.

Can I use store-bought phyllo dough?

Yes, using store-bought phyllo dough is perfectly fine and a time-saving option. Just make sure to keep it covered with a damp cloth while working, as phyllo dough can dry out quickly.

Can I freeze Baklava?

Yes, Baklava freezes well. Once it’s fully cooled, store it in an airtight container or wrap it tightly in plastic wrap and foil. You can freeze it for up to 3 months. To serve, let it thaw at room temperature.

Can I use honey if I don’t like it too sweet?

Honey is integral to the traditional flavor of Baklava, but if you prefer a less sweet version, you can reduce the amount of honey or substitute it with a lighter syrup, such as agave or maple syrup.

Can I use a different kind of syrup?

Yes, you can experiment with other sweeteners, such as maple syrup or a simple sugar syrup made from sugar and water, but traditional Baklava uses a honey-based syrup for the most authentic taste.

What can I serve Baklava with?

Baklava pairs well with Turkish coffee, strong espresso, or a cup of hot tea. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Can I make Baklava without nuts?

Nuts are the core ingredient of Baklava, but you can make a nut-free version by using finely chopped dried fruits like dates, figs, or raisins instead of nuts, though the texture and flavor will differ.

Can I adjust the sweetness of the syrup?

Absolutely! If you prefer a less sweet syrup, you can reduce the sugar in the syrup mixture or use a sugar substitute like stevia.

Can I add chocolate to the filling?

Yes! You can add cocoa powder to the nut mixture for a chocolate-flavored Baklava or drizzle melted chocolate over the top once it has cooled for a richer taste.

Can I use a different kind of fat instead of butter?

While butter is traditional in Baklava, you can substitute it with ghee, margarine, or even coconut oil for a different flavor. However, butter provides the best richness and texture.

Conclusion

Baklava is an indulgent, flaky, and irresistible dessert that captures the essence of Middle Eastern and Mediterranean sweets. With its layers of crispy phyllo dough, nutty filling, and syrupy sweetness, it’s a treat that will impress anyone who tries it. Whether you’re celebrating a special occasion or simply treating yourself, Baklava is always a delightful choice. Easy to make, yet rich in flavor, this dessert will undoubtedly become a favorite in your baking repertoire.

Easy Baklava

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Baklava is a classic Middle Eastern and Mediterranean dessert made with flaky phyllo dough, a rich nut filling, and a sweet honey syrup. It’s a crispy, indulgent treat that’s perfect for any special occasion or as a sweet end to a meal.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12-16 servings
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern, Mediterranean
• Diet: Vegetarian

Ingredients

1. 1 package phyllo dough (16 oz), thawed
2. 2 cups mixed nuts (pistachios, walnuts, or almonds), finely chopped
3. 1 tsp ground cinnamon
4. 2 cups granulated sugar
5. 1 cup water
6. 1/2 cup honey
7. 1 tsp vanilla extract
8. 1/2 tsp lemon juice
9. 1 cup unsalted butter, melted

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Instructions

Prepare the Nut Filling: In a bowl, combine the chopped nuts and ground cinnamon. Set aside.

1. Prepare the Phyllo Dough: Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter. Lay one sheet of phyllo dough in the pan, brush with butter, and repeat with 8-10 layers.
2. Add the Nut Filling: Sprinkle a layer of the nut mixture over the phyllo dough. Add another 6-8 layers of buttered phyllo dough on top of the nuts.
3. Continue Layering: Add another layer of nuts, then repeat with 6-8 more layers of buttered phyllo dough. Continue this process until all the nuts are used, finishing with a final layer of phyllo dough.
4. Cut the Baklava: Using a sharp knife, cut the baklava into squares or diamonds through all the layers of dough.
5. Bake the Baklava: Bake for 45-50 minutes or until golden brown and crisp. Remove from oven.
6. Make the Syrup: In a saucepan, combine sugar, water, honey, vanilla, and lemon juice. Boil, then simmer for 10 minutes.
7. Pour the Syrup: Immediately pour the hot syrup over the hot baklava, ensuring it covers all the layers. Allow to cool completely and absorb the syrup.
8. Serve: Cut along the pre-cut lines and serve. Enjoy with Turkish coffee or tea.

Notes

1. Baklava improves in flavor when left to sit for a few hours or overnight.
2. You can use store-bought phyllo dough for convenience.
3. For a twist, add cocoa powder to the nut filling or drizzle melted chocolate on top.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 22g
• Sodium: 50mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 25mg