This is an easy Baklava dessert. This past Father’s day, my siblings and I decided to have a theme for the meal we were making with my dad. It ended up being a Middle Eastern and Mediterranean mix and was phenomenal. I have a few recipes on here for the various foods we made. I highly suggest checking them out.
This was the first time I ever made Baklava, and I have to say it was a huge success. It wasn’t as hard as I previously thought, but this was an easier version than others. I took a recipe and altered it due to time constraints and taste. Imagine making Baklava and haven’t yet because it looks like a daunting task; think again. The process is a bit time consuming, but it is so worth it in the end. It also makes a large amount, so it’s great for get-togethers or special events. I have included my recipe and tips below. Happy Baklava making!
Easy Baklava Dessert:
- 16 sheets (or more if you like) Phyllo dough
- 1 pound of chopped nuts (I used walnuts and pecans, you could use pistachios or any nut you like)
- 1-1/2 TBSP Cinnamon (or other spices you might like)
- 2-1/2 sticks of butter
For the Syrup:
- 1 cup of water
- 1 cup of sugar
- 1/2 cup honey
- 1 tsp Vanilla
Let’s put it all together:
Preheat oven to 350 degrees F. Make sure the phyllo dough is thawed and rolled out. Place a damp cloth on top of phyllo to make sure it doesn’t dry out between making the layers. Save 6 sheets of phyllo dough for the top of the dessert.
Mix chopped nuts and cinnamon in a bowl.
Melt the butter. Carefully pull two phyllo dough sheets off the stack and place it in a 9 x 13 pan (I used glass). Brush the dough generously with butter. Sprinkle 1/4 cup of the nut mixture on top evenly (this may not look like enough but trust me, it is). Repeat this process until you run out of nut mixture: two sheets dough, butter, and 1/4 cup nuts. For the top layer, place 6 sheets of phyllo dough and brush with butter. That’s it.
Now take a sharp knife and cut the Baklava four times lengthwise and then in 9 diagonal cuts. This can be tricky, and let me tell you, mine didn’t come out right, so you can cut however you like it. But you do cut it before you bake it.
Place Baklava in the oven for 50 minutes.
While baking, start the syrup by bringing one cup of water and one sugar to a boil. Add the honey and vanilla and reduce to a simmer. Let simmer for about 20 minutes. This won’t reduce much, so don’t think it has to.
Once the Baklava is a golden toasty brown, please remove it from the oven and immediately pour the syrup evenly over the Baklava. You should hear the sizzle as it soaks up the sugary goodness.
Now pause and pat yourself on the back…job well done.
Let cool completely before serving.
Happy eating!
