This Easy Baklava Recipe Is Sticky, Sweet & the Best Dessert to Eat (and Give!) on Christmas by Donna John

a month ago
This Easy Baklava Recipe Is Sticky, Sweet & the Best Dessert to Eat (and Give!) on Christmas

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


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


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. 

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

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