Skip to main content New<> this month
Get the Allrecipes magazine

Easy Baklava

Rated as 4.76 out of 5 Stars
24

"This is simple and easy. Serve it in cupcake papers. It freezes well, too."
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 201
Original recipe yields 36 servings (1 9x13 inch dish)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
  4. Bake in preheated oven until golden brown and crisp, about 50 minutes.
  5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
  6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Footnotes

  • Cook's Note:
  • You may use orange zest instead of lemon zest, if you prefer.

Nutrition Facts


Per Serving: 201 calories; 14.1 17.8 2.9 14 97 Full nutrition

Explore more

Reviews

Read all reviews 228
  1. 290 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with ...

Most helpful critical review

I was excited to use this since I had tried baklava at the nearest Greek market in Winston-Salem. I followed this recipe to the letter and all had been fine until I followed the instructions to ...

Most helpful
Most positive
Least positive
Newest

This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with ...

Very good recipe. I've been making baklava for years. I have always purchased a disposable foil pan (1/2 sheet cake size) and it seems to fit the full phyllo sheets perfectly. I only make a Chri...

This is great and much easier than I thought. It is very important to cover the phyllo with a damp towell while working with it. Also, use a bit more honey, like 3/4 c., and orange zest works j...

This is my husband's favorite desert and he said it was better than the gourmet stuff we usually buy. I thought I could have used a little less of the syrup and more phyllo (it was VERY nutty) ...

This was AMAZING! My boyfriend and I always get Baklava at a Greek Restaurant in town, and we both thought this was MUCH better!! It was sooooo easy to make, followed the recipe exactly, althou...

AWESOME! Very authentic taste. Super, super easy to make...time consuming, but easy. This was THE HIT of the party and the best dessert there. I followed the recipe to the tee and did not ch...

This was awesome, I used walnuts and almonds for the nuts, and used pumpkin pie spice and lots of extra cinnamon for the spices. I served it at a dinner party and there was only one piece left!...

I was excited to use this since I had tried baklava at the nearest Greek market in Winston-Salem. I followed this recipe to the letter and all had been fine until I followed the instructions to ...

I've never had baklava before now so I can't compare, but my family loved this recipe. My husband kept making people try it and he's a very picky eater. I think next time I make it I'll follow...