-
-
My review
Easy Baklava
18
ARVILLALAR
"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 201Original recipe yields 36 servings (1 9x13 inch dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- 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.
- 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.
- Bake in preheated oven until golden brown and crisp, about 50 minutes.
- 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.
- Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
You might also like
Footnotes
- Cook's Note:
- You may use orange zest instead of lemon zest, if you prefer.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 248312 Ratings
-
-
-
-
-
Most helpful positive review
7/29/2007
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
1/2/2011
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
7/29/2007
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 ...
12/19/2007
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...
12/28/2004
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...
10/1/2002
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) ...
8/24/2006
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...
4/23/2006
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...
1/2/2011
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 ...
1/15/2008
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!...
2/19/2007
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...