Easy Baklava

You won't be able to stop eating this Easy Baklava Recipe. Crunchy, sweet, and an overall knock-out dessert.

Course Dessert

Cuisine Greek

Keyword Easy Baklava

Prep Time 30

Cook Time 57

Resting Time 6

Total Time 7 27

Servings servings

Calories 323kcal

Author Dana DeVolk

Ingredients

For the syrup

For the baklava

16 ounces chopped nuts
1 teaspoon ground cinnamon
16 ounces phyllo dough thawed
1 & 1/4 cups salted butter melted

Instructions

Preheat the oven to 350°F.
Make the syrup first by adding the water, sugar, honey, lemon juice, cinnamon stick, and cloves to a small saucepot.
Place the pot on medium-low heat and constantly whisk until the sugar is dissolved. Bring to a simmer, place on low heat, and simmer for 20 minutes. Take off the heat and set aside.
While the syrup is simmering, assemble the baklava. Place the nuts into a food processor and process until they are finely chopped.
Place the chopped nuts and cinnamon in a large bowl and stir until combined.
Unroll the phyllo dough and place a damp clean kitchen towel on top, so it doesn’t dry out.
Brush a 9×13 baking dish with some of the melted butter.
Fold one sheet of the phyllo dough in half and place it into the baking dish. Brush the top with butter. Place 7 more sheets of phyllo dough, folded in half, into the baking dish, and brush each sheet with more butter with every layer. You may need to stagger the pieces, so they cover the baking dish.
Add a heaping ½ cup of the nut mixture evenly on top of the phyllo. Repeat the same layering process (7 folded sheets of pyllo dough, brush each layer with butter, and heaping 1/2 cup of nuts) until you have used up all of the phyllo and nuts, you will end with a layer of phyllo on top. Brush generously with butter. You may have some butter leftover, that is okay, we want to make sure there is enough.
Score through all the layers to make a diamond pattern. You will make 3 parallel lines down the length of the baking dish, followed by diagonal lines to make the diamonds.
Bake for 32-37 minutes until golden brown on top. Immediately spoon the syrup all over the hot baklava, it will sizzle.
Allow the baking dish to sit at room temperature, uncovered, for 4-6 hours or up to overnight. This will ensure it is nice and crisp. Slice down the scored lines again, and serve immediately.

Notes

Use any mixture nuts you like, just make sure it is the same ratio as listed in the recipe. I used equal amounts of pistachios, sliced almonds, and walnuts.
This can be frozen, see above on how to do that.
You can add garnishes to this recipe, see some of my ideas above.
Double the cinnamon for extra flavor.
It makes a great gift since it keeps for a long time.
It’s all about the layering, don’t be intimidated!

Nutrition