Easy Baklava Recipe Is Sticky, Sweet & the Best Dessert to Eat (Easier Than You May Think) Desserts Holidays

Baklava is a delicious dessert that originated in Turkey, Greece and the Middle East. Baklava is made of phyllo dough, and the delicate, paper-thin layers are filled with chopped or ground nuts. 

If you have only had baklava at a Greek or Middle Eastern restaurant and think baklava is too complicated to make at home, think again. This easy baklava recipe has only nine ingredients and takes 30 minutes of prep time and an hour of baking time.

If you're still intimidated by making your own baklava because of the fragility of the phyllo dough, you can try making it using crescent rolls. See notes at bottom. 

Try making this delicious dessert recipe this Christmas, or anytime you're in the mood for a very special treat!

Cuisine: Middle Eastern
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 1/2 hours

Ingredients

• 1 pound chopped nuts
• 1 1/2 teaspoons cinnamon
• 1 package (16 ounces) phyllo 
• 2 sticks butter, melted

Syrup

• 1 cup sugar
• 1 cup water
• 1/2 cup honey
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon lemon zest

Here's how you make it:

1. Combine the nuts and cinnamon. Set aside.
2. Unroll your package of phyllo. Cut the entire stack in half so it fits into a 13x9-inch baking pan. Cover the phyllo with a damp cloth of paper towel so it won’t dry out while you assemble.
3. Put two sheets of phyllo into the bottom of your pan. Brush generously with butter and sprinkle with some of the nuts. Repeat layers.
4. Use a very sharp knife and cut diamonds into the dough (go all the way through to the bottom of the pan).
5. Bake in a preheated 350-degree F oven for 50 to 55 minutes, until golden and crispy.
6. While the baklava bakes, add the sugar and water to a saucepan. Bring to a boil. Add the vanilla, honey and zest. Reduce heat and simmer on low about 15 to 20 minutes.
7. When baklava is done baking, immediately pour the syrup over the top. Cool completely before serving. 

Note: If working with phyllo dough intimidates you, try Pillsbury’s recipe made with crescent rolls.

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