I have loved baklava since the moment I tasted it at one of my favorite farmers markets in the Midwest. The layers of crispy phyllo dough, between layers of a walnut or pistachio nut mixture that have soaked up a sweet simple syrup, make this the most delectable sticky treat.
This traditionally Greek, Turkish or Middle Eastern Dish is heavenly and much simpler than you might think to make despite all of its intricate layers and flavors. If you love a sweet and flaky dessert that can satisfy you in small portions, this recipe is for you.
With only 10 ingredients needed for this easy baklava recipe, you will find that you can easily look like an expert baker to family and friends with this delicious masterpiece. Let’s get into the recipe!
Equipment & Ingredients
To make this easy baklava recipe you will need these ingredients.
- White Sugar
- Honey
- Water
- Lemon Juice
- Walnuts
- Pistachios
- Cinnamon
- Nutmeg
- Phyllo Pastry Dough
- Butter
As for the equipment, the list is much shorter! You will just need:
- Pastry Brush
- 9×11 Baking Dish
Can I Use Any Type of Nuts?
This easy baklava recipe uses a mixture of pistachios and walnuts. Traditional Greek baklava often uses walnuts, while an Arabic baklava will use pistachios. I personally enjoy a mixture of the two, and you can essentially create what ever nut mixture you like.
Other nut substitutions could be hazelnuts or almonds, but if using these, they are better of mixed with a walnut or pistachio. You could even use a mixture with 3 or more types of nuts if you’re feeling a little crazyyy!
Regardless, there is no way to go wrong with the choice of nuts, but be sure to use crushed nuts. Since my mixer finely chops nuts, I set aside about 1/2 cup of each nut to roughly chop on a cutting board to get the different textures and nice bite with the finished baklava.
Making the Simple Syrup
- In a saucepan or pot, add the ingredients to make the simple syrup. The white sugar, honey, water, and lemon juice. Stir together over medium high heat and bring to a boil.
- Once the mixture has boiled lower the heat and let simmer for 10 minutes, before removing from the heat completely and setting aside to let cool.
Preparing the Baklava
- In a mixing bowl, add the crushed walnuts and pistachios, sugar, cinnamon and nutmeg. Mix with a fork until evenly combined.
- Prepare an area with the phyllo dough sheets, the melted butter with the pastry brush, the deep baking dish and the nut mixture. Preheat the oven to 350 degrees Fahrenheit.
- Brush the bottom of the baking dish with butter. Lay down the first layer of phyllo dough. Then brush a layer of melted butter on top. Place another layer of phyllo dough, with butter in between again until you’ve created 10 layers of phyllo.
- After the 10th layer, brush with butter, then place an even amount of the nut mix all over the phyllo layer. Cover the dough completely so it can’t be seen. Now continue with the phyllo sheets.
- Add 8 more phyllo layers, brushing butter in between, before adding another nut layer.
- Continue repeating the process with 8 more phyllo sheets with butter and spreading the nuts on. At this point you should have 3 layers of the nut mixture.
- To finish the top of the baklava, place 10 more phyllo layers on top, with butter being brushed in between each layer. Use a sharp knife to cut vertically into slices, then diagonally from left to right to make diamond shaped pieces. Be sure to brush the top of layer with butter before placing in the oven.
- Bake the baklava for 40-45 minutes or until the top has become a golden brown color. Remove from the oven and immediately pour the simple syrup mixture all over the baklava. Evenly distribute the mixture and let it soak into the crevices of the baklava.
Preparing the Baklava
To finish this easy baklava recipe top the center of each cut piece with a small amount of the nut mixture that was left over for garnish. Let this dessert cool completely, allowing the phyllo dough to soak in the simple syrup. Letting sit for at least 3 hours or even overnight before eating will yield the best results.
Take a bite into these sweet, nutty and sticky pastries and send yourself to dessert heaven for a few minutes.
That is how you make this easy baklava recipe. The other amazing part about this recipe is its shelf life. This can be stored in a tightly sealed container at room temperature for up to 2 weeks and taste just as delicious.
If you enjoyed, please let me know how you liked it in the comments or leave your own variations of this delicious recipe. One way I made this my own is with the spice additions of cinnamon and nutmeg, as well as changing the traditional simply syrup recipe to one with honey.
Don’t forget to share this easy baklava recipe or your finished dessert with your family and friends! 🙂
Baklava
Course: DessertDifficulty: Medium30
servings25
minutes45
minutes3
hoursThis deliciously sweet baklava recipe is made with layers of phyllo dough and a cinnamon and nut mixture between layers of this pastry. This take on baklava mixes both crushed walnuts and pistachios to create an amazing dessert.
Ingredients
- Simple Syrup
1 3/4 cup white granulated sugar
1/4 cup honey
1 cup water
1 teaspoon lemon juice
- Baklava
1 Box Phyllo Pastry Dough Sheets
2 cups walnuts, crushed
2 cups pistachios, crushed
1/4 cup white granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 sticks unsalted butter, melted
Directions
- Start by removing the phyllo dough from the freezer to thaw to room temperature.
- In a saucepan or pot, add the ingredients to make the simple syrup. The white sugar, honey, water, and lemon juice. Stir together over medium high heat and bring to a boil.
- Once the mixture has boiled lower the heat and let simmer for 10 minutes, before removing from the heat completely and setting aside to let cool.
- In a mixing bowl, add the crushed walnuts and pistachios, sugar, cinnamon and nutmeg. Mix with a fork until evenly combined.
- Prepare an area with the phyllo dough sheets, the melted butter with the pastry brush, the deep baking dish and the nut mixture. Preheat the oven to 350 degrees Fahrenheit.
- Brush the bottom of the baking dish with butter. Lay down the first layer of phyllo dough. Then brush a layer of melted butter on top. Place another layer of phyllo dough, with butter in between again until you've created 10 layers of phyllo.
- After the 10th layer, brush with butter, then place an even amount of the nut mix all over the phyllo layer. Cover the dough completely so it can't be seen. Now continue with the phyllo sheets.
- Add 8 more phyllo layers, brushing butter in between, before adding another nut layer.
- Continue repeating the process with 8 more phyllo sheets with butter and spreading the nuts on. At this point you should have 3 layers of the nut mixture.
- To finish the top of the baklava, place 10 more phyllo layers on top, with butter being brushed in between each layer. Use a sharp knife to cut vertically into slices, then diagonally from left to right to make diamond shaped pieces. Be sure to brush the top of layer with butter before placing in the oven.
- Bake the baklava for 40-45 minutes or until the top has become a golden brown color. Remove from the oven and immediately pour the simple syrup mixture all over the baklava. Evenly distribute the mixture and let it soak into the crevices of the baklava.
- Top the center of each cut piece with a small amount of the nut mixture that was left over for garnish. Let this dessert cool completely, allowing the phyllo dough to soak in the simple syrup. Letting sit for at least 3 hours or even overnight before eating will yield the best results.
Recipe Video
Notes
- Don't worry if the phyllo dough sheets aren't perfect or rip throughout the layering process. They all meld together with the addition of the butter.
