Easy Baklava (Kate, Tampa)

This recipe is quite easy but looks very impressive. A sure family favorite and a Grecian and Middle Eastern classic.


  • 1 pound of assorted nuts of your choice: pistachios, walnuts, almonds, etc…
  • 1 cup of butter
  • Honey
  • Water
  • Lemon juice and/or zest
  • 2 teaspoons of ground cinnamon
  • 1 package of phyllo dough
  • Vanilla extract


  1. Preheat oven to 175 °C.
  2. The phyllo dough is normally frozen. Before you start, take the package out of the freezer and put it into the refrigerator for 7-8 hours. Then, allow the dough to come to room temperature by leaving it out on your countertop for 2 hours before starting.
  3. Chop your nuts into small pieces, no large chunks, but not powdery or finely ground either. A food processor could also be used, but carefully as the processor can make the nuts into a fine powder.
  4. Put the nuts into a bowl. Add the cinnamon and toss.
  5. Melt your butter.
  6. Take a rectangular pan and butter it thoroughly. Unroll the phyllo dough and cut it in half, and then take one half and cut it to make it fit the pan.
  7. Cover the remaining dough with a damp towel to prevent it from drying out.
  8. Put the dough that you’ve cut for the pan on a plate, and cover it with another damp towel. It’s very important to keep the dough you’re not using as you work.
  9. Place your first sheet in the pan. Butter the top thoroughly. Add another sheet. Butter the top thoroughly. Repeat until you have 10 layers of buttered sheets. Then, add a thin layer of the nuts. Then, place 5 sheets of buttered phyllo dough. After, add a layer of nuts. Keep repeating: 5 sheets with butter, nuts, 5 more sheets. For the top layer: just add 10 buttered sheets, no nuts.
  10. Using knife, slice vertically down. Then, slice again in a slanted fashion sideways as to get diamond shapes. Cut all the way down.
  11. Put in the oven for 50 minutes until golden.
  12. While it bakes, make the sauce. In saucepan, gently warm on low heat your water (as much as you think it needs), honey, vanilla extract, and lemon juice/extract.
  13. The sauce shouldn’t be too thick and syrupy, but should have a slightly thicker feel than water.
  14. When the baklava are ready, take it out and spoon the sauce over the diamonds. Allow it to cool.
  15. Leave it uncovered for a few hours, and later cover with a towel.

Posted by: Kate / Sales / Tampa, FL, USA

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