Easy Baklava Recipe

Kendra Boettner

This classic mediterranean dessert seems intimidating if you've never made it before. But the ingredients are quite simple and my secret tip makes this an easy crowd pleaser every time!

5 from 1 vote

Author: Kendra Boettner

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Prep Time 30

Cook Time 45

Course Dessert

Cuisine Greek, Mediterranean

Servings bars

Calories 413 kcal

Ingredients

For the baklava

25-30 sheets Phyllo dough thawed in refrigeratore overnight
10 oz pistachios
10 oz walnuts
1 tablespoon cinnamon
2 teaspoon ground cloves
1 cup butter

For the syrup

1 cup sugar
½ cup water
½ cup honey
1 orange zested
1 cinnamon stick

Instructions

Assembly

Start by melting butter in microwave or on stove top and brush the bottom and sides of your 9x13 pan generously.
Begin layering your phyllo dough on the bottom of your baking dish. The bottom layer and top layer will be thickest (8-10 sheets). Top your base layer with a few tablespoons of the nut/spice mixture. Then continue adding 3-4 sheets of phyllo topped with nuts/spices until your mixture is gone. Add another thick 8-10 sheet layer of phyllo on the top.
Using a sharp knife cut diagonal lines through the baklava to cut small triangles. You will cut all the way through the layers, not just scoring. This is part of what allows the butter and syrup to soak into all the pieces evenly.
Now, slowly pour the melted butter over the entire pan of baklava. Let this sit for just a few moments while the butter soaks into the pastry.
Place in the oven at 300 degrees for 50-60 minutes.

Nutrition

Calories: 413kcalCarbohydrates: 48gProtein: 9gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 0.001gSodium: 155mgPotassium: 313mgFiber: 4gSugar: 25gVitamin A: 85IUVitamin C: 1mgCalcium: 52mgIron: 2mg

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