A dessert recipe you are going to fall in love and make on a regular basis!
EASY BAKLAVA RECIPE-
Making homemade baklava sounds so intimidating, but not with this recipe. You won’t believe how easy it is to make this baklava. The combination of flavors from crispy and crunchy buttery phyllo layers with sweet syrup is truly heavenly!
WHAT YOU NEED TO MAKE HOMEMADE BAKLAVA recipe-
PHYLLO DOUGH: This recipe calls for a package of phyllo dough, which means both rolls that are in the package (16 oz total). You want to make sure your phyllo dough is thawed and fresh.NUTS: We use crushed walnuts but you can substitute for pistachios or pecans as well!BUTTER: Unsalted butter gives the layers their crispiness, don’t use salted butter!CINNAMON: The cinnamon adds that extra flavor to the baklava and we add it to the nuts and the syrup.SYRUP: The syrup is made up of water, sugar, vanilla, honey, lemon juice, and cinnamon.
HOW TO MAKE BAKLAVA SYRUP-
In a saucepan, add the water, sugar, vanilla, honey, lemon juice, and cinnamon; stir to combine. Bring to a light simmer and cook for 1 minute.Remove the syrup from heat and set it aside to cool.
HOW TO MAKE BAKLAVA recipe-
Butter- Melt the butter and set it aside to cool.Chop nuts- In a food processor or hand blender, pulse the walnuts until finely chopped. Add to a bowl and toss with cinnamon.Prep pan- Lightly grease the bottom of a 9”x13” baking pan with butter. Phyllo sheets- Place two phyllo sheets and lightly butter. Continue until you have 10 sheets (buttering every two sheets). Spread 1/5 of the walnuts over the phyllo dough.Repeat process- Repeat the process of a phyllo sheet and butter with 6 sheets, then top with walnuts. You are going to repeat this process 4 times. (So 6 buttered sheets/walnuts, 4 times.)Top sheets- Add the rest of the walnuts and finish off with 10 buttered sheets, buttered every other sheet, and no walnut mixture on top.Cut the baklava- With a sharp knife cut into about 2-inch rectangles or squares.Bake- Bake until the tops are dark golden.Pour syrup- Once the baklava is baked, pour the syrup all over the baklava. The syrup should sizzle when you pour it.Cool- Allow the baklava to cool at room temp.Enjoy!
Chef’s Tip: It’s important not to underbake the baklava or the center layers will taste bland and undercooked.
LAYERING DETAILS-
10 sheets, buttered everyone another sheet, 1/5 walnut mixture. 6 sheets, buttered every other sheet, 1/5 walnut mixture. 6 sheets, buttered every other sheet, 1/5 walnut mixture. 6 sheets, buttered every other sheet, 1/5 walnut mixture. Last layer of 6 sheets, buttered every other sheet, 1/5 walnut mixture.10 sheets, buttered every other sheet, no walnuts on top.
FREQUENTLY ASKED QUESTIONS-
Though the baklava looks intimidating, it really is simple to make!
Other desserts to try:
Coffee MacaronsFried OreosChoc Chip SconesOatmeal CookiesOreo BallsBanana Cake Bars
