This sweet, decadent Baklava brings an irresistible crunch packaged in a no-fuss, easy recipe. It’s jam-packed with layers of phyllo dough and walnut-y goodness – your taste buds will thank you.
Oh, Baklava. Sweet, sweet delicious Baklava. A dessert that intimidates many. But disappoints none. Seriously, have you met anyone who does not like Baklava? It would be a crime.
And what’s better than Baklava? Baklava that’s actually easy to make. Yup. You read that right. I’ve got a fool-proof, easy-to-follow recipe that’ll turn you into a pro. Oh, you’re welcome.
What is Baklava?
Baklava is a dessert that many believe dates back to the 8th century. It’s made up of layers of crispy phyllo dough, butter, crushed nuts, and sweet honey syrup.
It comes with variations, too. Different regions tend to use different mixtures of nuts ranging from pistachios to almonds, walnuts to peanuts. You’ll even find some recipes that add rosewater to the syrup, or cinnamon sprinkled onto the dough. So. Many. Options.
But regardless of where it’s made or whenever it originated, there’s one mutual understanding everywhere: it is good for the soul.
The secret behind the crunch
Perhaps my favorite part of biting into Baklava is the texture. You’re hit with this out-of-the-world nutty crunchiness followed by melt-in-your-mouth flakiness that comes from the layers of buttered phyllo dough. And how do you get that crunch? It’s all in the syrup, my friend.
You see, the rich honey syrup serves more than one purpose. It’s amazingly delicious, yes. But once poured onto the prepared, hot Baklava, it begins to work its magic. As the pastry absorbs the cooled syrup, its texture changes. It becomes waits for it, crunchy. So amazingly crunchy.
This recipe is a sure-fire way to wow your family and friends. And the best part is, you can make this a day ahead. In fact, Baklava tastes even better the next day. All that yummy goodness gets to soak together and form a beautiful, delicious harmony that’ll send your taste buds into a whole different world.
I must warn you though, this recipe is a bit dangerous. You’ll find yourself reaching for plenty of extra servings and craving it once it’s gone. Sorry, not sorry.
You need some of this easy Baklava, like yesterday. I promise you’ll devour every bite!
P.S. If you’re looking to make your own Baklava pastry from scratch, I’ve got a tried and tested recipe for you here.
What do I need to make this recipe?
- phyllo dough
- water
- honey
- sugar
- vanilla
- walnuts
- unsalted butter
Steps
Preheat oven to 300F.
Melt ½ cup of unsalted butter on the stove or microwave, set aside.
Grind 2 cups of walnuts. Add together with a 1/2 cup of sugar and 1/4 teaspoon of vanilla.
On a baking sheet lay out 8 layers of phyllo dough. Brush each layer with melted unsalted butter. (Brush the baking sheet with butter if it’s the kind that would stick while baking)
Spread half of the walnut mixture.
Add 8 more layers, brushing with butter between each layer.
Spread the rest of the walnut mix and add the rest of the layers, again brushing with butter.
Cut into diamond shapes.
Put into the oven for 1 hour 25 minutes, or until tops are golden brown.
Syrup:
In a small pan add 2 cups of water, 2 cups of sugar, and 1 Tablespoon of honey. On medium/low heat and stirring occasionally, boil for 20 minutes. Take off heat. Let the syrup completely cool down before pouring on the baklava.
Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava. This will ensure that it stays crisp. Let baklava cool completely, uncovered and at room temperature.
Ingredients
- 1 package phyllo dough
- 2 cups water
- 1 Tbsp honey
- 2 cups sugar, plus ½ cup suagr
- ¼ tsp vanilla
- 2 cups walnuts, chopped
- ½ cup unsalted butter
Instructions
Preheat oven to 300F.
Melt ½ cup of unsalted butter on the stove or microwave, set aside.
Grind 2 cups of walnuts. Add together with a 1/2 cup of sugar and 1/4 teaspoon of vanilla.
On a baking sheet lay out 8 layers of phyllo dough. Brush each layer with melted unsalted butter. (Brush the baking sheet with butter if it’s the kind that would stick while baking)
Spread half of the walnut mixture.
Add 8 more layers, brushing with butter between each layer.
Spread the rest of the walnut mix and add the rest of the layers, again brushing with butter.
Cut into diamond shapes.
Put into the oven for 1 hour 25 minutes, or until tops are golden brown.
Syrup:
In a small pan add 2 cups of water, 2 cups of sugar, and 1 Tablespoon of honey. On medium/low heat and stirring occasionally, boil for 20 minutes. Take off heat. Let the syrup completely cool down before pouring on the baklava.
Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava. This will ensure that it stays crisp. Let baklava cool completely, uncovered and at room temperature.
Write a review
Share with others of your opinion on this recipe so that we can make this recipe better for everyone.
How do you rate this recipe?
Here is how your review will look like:
Yes, I recommend this recipe.
No, I do not recommend this recipe.
