Easy Holiday Baklava Recipe
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 1 pound walnuts or pistachios (or a mix), finely chopped
- 1 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan, combine the sugar, water, honey, lemon juice, and vanilla extract. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes until slightly thickened. Remove from heat and let the syrup cool completely while you prepare the baklava. It is crucial that the syrup is cold when it hits the hot baklava.
- Place your walnuts or pistachios in a food processor and pulse until they are finely chopped but not a powder. In a medium bowl, toss the chopped nuts with the ground cinnamon until evenly distributed. Set this mixture aside.
- Preheat your oven to 325°F (165°C). Brush the bottom and sides of a 9×13 inch baking pan with melted butter. Unroll the phyllo dough and cover it with a damp kitchen towel to keep it from drying out. Place one sheet of phyllo into the pan, brush with butter, and repeat until you have about 8 to 10 layers at the bottom.
- Sprinkle about 3 tablespoons of the nut mixture over the buttered phyllo layers. Add two more sheets of phyllo, brushing each with butter, and then another layer of nuts. Continue this pattern of two sheets of dough and a layer of nuts until all the nuts are used. Finish with 8 to 10 sheets of phyllo on top, buttering every single layer as you go.
- Using a sharp knife, cut the baklava into diamonds or squares all the way to the bottom of the pan. This ensures the syrup can soak through later. Bake for 45 to 50 minutes, or until the top is a deep golden brown and the layers look crisp.
- Immediately after removing the baklava from the oven, pour the cooled honey syrup evenly over the hot pastry. You should hear a satisfying sizzle. Allow the baklava to sit uncovered for at least 4 to 6 hours (or overnight) at room temperature to allow the syrup to fully absorb before serving.
Find it online: https://www.pleasecook.com/desserts/easy-holiday-baklava-recipe/