Easy Baklava
Indulge in the sweet and flaky layers of this Easy Baklava, a delightful Middle Eastern dessert that’s surprisingly simple to prepare. Featuring crisp sheets of phyllo dough, rich buttery layers, and a nutty cinnamon filling, this recipe is balanced with a luscious honey-lemon syrup that soaks into every bite. With just 30 minutes of prep time and no need for elaborate techniques, it’s perfect for baklava beginners or anyone looking to impress with minimal effort. The combination of finely chopped walnuts, aromatic cinnamon, and a symphony of sweet and citrusy flavors makes this baklava a tantalizing treat for any occasion. Serve it as a standalone dessert, or pair it with coffee or tea for a luxurious indulgence!
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Recipe Information
Ingredients
- 16 sheets phyllo dough (thawed if frozen)
- 1 cup unsalted butter
- 2 cups walnuts (finely chopped)
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter.
In a bowl, combine the finely chopped walnuts and ground cinnamon. Set aside.
Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
Layer a sheet of phyllo dough in the prepared baking dish and brush with melted butter. Repeat this process for 8 sheets, buttering each layer.
Evenly spread half of the nut mixture over the layered phyllo.
Add 4 more sheets of phyllo dough, buttering each layer, over the nuts.
Spread the remaining nut mixture evenly on top.
Finish with 4 more sheets of phyllo dough, again brushing each layer with butter.
Using a sharp knife, cut the baklava into diamond or square shapes, ensuring you cut through all the layers.
Bake in the preheated oven for 45–50 minutes, or until the baklava is golden and crisp.
While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, honey, vanilla extract, and lemon juice. Bring it to a boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and let it cool slightly.
Once the baklava is done baking, remove it from the oven and immediately pour the syrup evenly over the hot baklava. Allow the syrup to soak in completely.
Let the baklava cool to room temperature before serving. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 20.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
