Baklava: An Easy Recipe for This Oh-So-Sweet Dessert! by Donna John
Baklava originated in the Middle East. It’s made of phyllo dough, and the delicate, paper-thin layers are filled with chopped or ground nuts. Here's an easy recipe to try!
- 1 pound chopped nuts
- 1 1/2 teaspoons cinnamon
- 1 package (16 ounces) phyllo
- 2 sticks butter, melted
- 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:
- Combine the nuts and cinnamon. Set aside.
- 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.
- Put two sheets of phyllo into the bottom of your pan. Brush generously with butter and sprinkle with some of the nuts. Repeat layers.
- Use a very sharp knife and cut diamonds into the dough (go all the way through to the bottom of the pan).
- Bake in a preheated 350-degree F oven for 50-55 minutes, until golden and crispy.
- 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 15-20 minutes.
- When baklava is done baking, immediately pour the syrup over the top. Cool completely before serving.
If working with phyllo dough intimidates you, try Pillsbury’s recipe made with crescent rolls here!