This Easy Baklava Recipe Is Sticky, Sweet & the Best Dessert to Eat (and Give!) on Christmas 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 this Christmas.
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:
- 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 to 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 to 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.
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