Easy Baklava

Hey there party people (or lonely cooks — I see you!), today we’re diving headfirst into the sticky, flaky, honey-dripping world of Easy Baklava! This stuff is like a hug from your favorite quilt, fresh out of the dryer. It’s layers of crispy phyllo dough, which is always a blast to work with, and it’s filled with a nutty concoction that manages to be both crunchy and mind-blowingly joyous. Trust me, try it once, and you’re going to want to wrap yourself in it forever.

Our family has this thing about Baklava. First off, my husband eats sugar like raccoons raid garbage cans, and when he’s gone, it’s the kiddos who take over. One time I found a trail of crumbs from the kitchen to the kid’s fort, where they’d clearly tried to sneak off with an entire tray of this stuff. It didn’t make it very far — baklava isn’t exactly stealth food. It’s become such a staple that I use leftover bits in my trail mix now.

Why You’ll Love This Easy Baklava

– It melts faster than a popsicle in July.
– Layers upon layers of love and crunch.
– The easiest way to travel to Greece without leaving your kitchen.
– Makes you the hero of the cookout or potluck. No capes needed.

How to Make It

Alright, so grab your apron and buckle up! You’ll want to preheat that oven to 350°F first — try not to forget like I do half the time. Chop up enough nuts to fill a dictionary (I’m talking one big bag of them). Lay some phyllo dough in a pan and then paint it with melted butter like you’re working on a masterpiece at a sloppy paint night! Repeat layering with nuts and butter… perhaps adding more than necessary. You can never have too much butter, right?

Now the syrup. Oh lordy, the syrup. Mix it up with sugar and honey and cinnamon while singing a show tune or two. Pour this golden magic all over your flaky creation when it’s out of the oven, and try not to spoon it directly into your mouth!

Ingredient Notes

– Phyllo Dough: It’s a drama queen, keep it covered or it’ll dry out faster than a toddler’s patience at the grocery store.
– Nuts: Walnuts, pistachios, or almonds — don’t stress if you don’t have them all lying around because let’s be real, who does?
– Honey: Gives it that ooey-gooey love. Be generous or you’ll regret it.

Recipe Steps:
1. Preheat oven to 350°F (or forget twice, like me, and do a sad little dance each time).
2. Chop those nuts like you’re auditioning for Food Network.
3. Layer phyllo dough with melted butter.
4. Add nuts and repeat these steps until someone calls you an artist.
5. Bake until golden, like coming back from lounging in the sun.
6. Pour syrup once cooled. Try not to drink it first.

What to Serve It With

Tips & Mistakes

Storage Tips

Baklava is like the best kind of friend — fine hanging out wherever you put it. Store your leftovers in an airtight container on the counter. If you can resist having it for breakfast straight from the fridge, you’re a better person than I am. Cold baklava? Criminally underrated.

Variations and Substitutions

Maybe you’ve been staring at an empty pantry — I feel you. Swap whatever nuts you’ve got hanging around. Honey can be swapped with good ol’ maple syrup if you’re feeling rogue, and trust me, I’ve tried using every kind of sugar under the sun.

Frequently Asked Questions

Easy Baklava

This traditional baklava recipe is layered with flaky phyllo dough, chopped nuts, and soaked in a sweet honey syrup for a perfect dessert treat.

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb phyllo dough
• ▢ 2 cups walnuts, chopped can substitute with pistachios
• ▢ 1 cup unsalted butter, melted
• ▢ 1.5 cups honey
• ▢ 0.5 cup water
• ▢ 1 cup granulated sugar
• ▢ 1 tsp ground cinnamon
• ▢ 1 tbsp lemon juice

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• Brush a 9x13 inch baking dish with some melted butter. Layer 8 sheets of phyllo, brushing each sheet with butter.
• Spread half of the chopped walnuts and sprinkle half the cinnamon evenly over the phyllo layers.
• Layer 6 more sheets of phyllo on top, brushing each with butter.
• Add the remaining walnuts and cinnamon, then top with remaining phyllo sheets, brushing each with butter.
• Cut baklava into diamond or square shapes before baking.
• Bake for 45 minutes or until golden and crisp.
• While baking, combine honey, sugar, water, and lemon juice in a saucepan. Bring to boil, then simmer for 10 minutes.
• Remove baklava from oven and immediately pour syrup evenly over hot baklava. Let it soak and cool.

Notes

Baklava tastes best when allowed to rest overnight to absorb the syrup fully.