Say hello to an Easy Baklava Recipe that brings all the sweet flavor and flaky texture you adore in baklava but makes it virtually failproof to create! With just 8 simple ingredients, this recipe creates a generous batch and bakes in mere minutes, ensuring a crowd-pleasing treat that’s bound to satisfy your sweet cravings!

Why You’ll Love This Easy Baklava Recipe

What’s not to love about baklava?! As if the buttery layers of dough weren’t enough to reel you in, this easy baklava recipe is also: 

  • Made with just 8 simple ingredients
  • Bakes in about 30 minutes. 
  • Creates a large sheet pan full of baklava, making it perfect for feeding a crowd.  
  • Stores well to enjoy whenever a craving hits.

Ingredients You’ll Need 

Although the flavors are complex, the ingredients needed to create this easy baklava recipe are fairly simple. They include: 

  • Phyllo Dough – This unleavened pastry dough can be found in the refrigerated section of most grocery stores. 
  • Walnuts – Included in between layers of dough for extra crunch and a classic baklava taste. 
  • Sugar – Regular granulated sugar is used to sweeten the nuts and create a simple syrup. 
  • Ghee – This is melted and poured over the dough to help create a crisp, flaky texture and a rich, drool-worthy taste. 
  • Lemon Juice – Included in the simple syrup, the acidity helps break down the sugar molecules, preventing them from clumping. 

Are Phyllo Dough and Puff Pastry the Same? 

While similar, phyllo dough and puff pastry are not quite the same. The primary differences between the two are the methods in which they are prepared and the amount of fat they contain. 

For example, puff pastry is laminated. This means that butter is folded into the dough, creating layers of butter and dough. As a result, puff pastry is extremely thin and has a light, airy texture. 

Meanwhile, phyllo dough is made with oil instead of butter. Instead of being laminated or folded, the dough is brushed with oil before being layered and baked. The end result is a similar flavor with a slightly denser texture. 

a piece of baklava being lifted from a full baking dish

How to Make This Easy Baklava Recipe

Get ready to embrace a baklava-filled life because once you discover the simplicity of this easy baklava recipe, you’ll find yourself whipping it up for every occasion!

  1. Create the Simple Syrup. Heat a large pot over high heat. Add the sugar, and cover it with water. Gently swirl the pot until the sugar is dissolved. Then, bring the mixture to a boil for 5 minutes. Whisk in the lemon juice, and cool completely. 
  2. Prepare the Phyllo. Use a sharp knife to cut the phyllo dough in half lengthwise, creating two long stripes. Then, cut each strip into 1-inch sections, and arrange them in a single layer at the bottom of a baking dish
  3. Create the Filing. Add the walnuts and sugar to a food processor, and pulse until the ingredients are finely ground and combined. Sprinkle the mixture over the phyllo dough. 
  4. Layer. Repeat the process, layering phyllo sheets over the nut mixture followed by more sugared walnuts. End with a layer of phyllo. 
  5. Cut. Slice 5 vertical cuts into the top of the dough followed by 8 diagonal cuts. 
  6. Coat. Pour the melted ghee over the dough, ensuring it coats it completely and sinks into all the slits. 
  7. Bake. Place the easy baklava recipe in the center rack of the oven, and back until it is flaky and golden brown. Be careful not to burn! 
  8. Coat. Pour the cooled simple syrup over the baked baklava, and enjoy! 
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03/01/2024 02:54 pm GMT

Tips for the Best Results 

Desserts don’t get much more straightforward than this easy baklava recipe. However, to guarantee you have success every single time you bake, we’ve got a few extra tips and tricks! 

  • Thaw the Dough. Be sure to let your phyllo dough thaw completely before you begin to bake. Otherwise, it is likely to crack and become soggy. To do so, simply place it in the fridge overnight. 
  • Keep the Phyllo Moist. While you don’t want your dough to be wet, you also don’t want it to be so dry that it breaks. For the best results, keep your dough covered with a damp paper towel while you work. 
  • Don’t Overbake. Phyllo is delicate and bakes quickly. So, be sure to keep a close eye on it in the oven, and remove it as soon as it turns golden brown. 

Flavor Variations

While our easy baklava recipe stays true to traditional flavors, don’t hesitate to embark on your own flavor adventure! Experiment and discover new ways to make this delicious dessert! Here are some of our favorite variations to inspire your culinary creativity:

  • Using Different Nuts. We use walnuts for this recipe, but pistachios taste great, too! 
  • Rosewater. Enhance the Middle Eastern influence by adding a drop or two of rose water to the simple syrup to create a lightly floral flavor. 
  • Chocolate. Sprinkle chocolate chips in between the layers of dough. Or, drizzle chocolate syrup on top of your baklava for an extra decadent taste. 

Common Questions About This Easy Baklava Recipe

Why is my baklava soggy? 

To prevent your baklava from becoming soggy, let it cool completely before pouring the hot syrup on top. Or, let the syrup cool completely first. This helps prevent the pastry from absorbing the excess liquid. 

Why did my easy baklava recipe turn out dry? 

Baklava sometimes turns out dry when butter is not spread over every inch of the dough. To prevent this from happening, use a pastry brush to coat the phyllo evenly! 

How should I store leftovers? 

Baklava is best kept at room temperature. To keep it fresh, transfer it to an airtight container or wrap it tightly with plastic wrap, and store it in a cool, dry place for up to 1 week. 

Can I freeze this recipe? 

Yes! To do so, wrap it tightly with plastic wrap, or transfer it to a freezer-safe container. It can be frozen for up to 3 months. 

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02/29/2024 09:59 pm GMT

More Baklava-Inspired Recipes

Craving more ways to indulge in the irresistible flavors of baklava? Dive into a treasure trove of delightful recipes with some of our favorites below! From classic treats to innovative twists, these recipes are your ticket to a baklava-infused culinary adventure!

A baking dish full of easy baklava with a piece being lifted with a spatula.

Easy Baklava Recipe

4.25 from 8 votes
Author: Food Dolls
Servings: 16 servings
Prep: 10 minutes
This Easy Baklava Recipe takes all the sweet flavor and flaky texture of baklava you know and love and makes it virtually failproof to create!

Ingredients  

For the Simple Syrup:

  • 1 ½ cups granulated sugar
  • ¾ cup water
  • 1 teaspoon lemon juice

For the Easy Baklava Recipe:

  • 1 pound Athens phyllo dough
  • 2 1/2 cups walnuts
  • 1/4 cup granulated sugar
  • 9 ounces ghee melted

Instructions 

  • Position a rack in the center of the oven, and preheat the oven to 350 degrees Fahrenheit.
  • Heat a large pot over high heat. Add the sugar and submerge it with water. Gently swirl the mixture around until the sugar is dissolved. Bring the mixture to a boil, and let it boil for 5 minutes. Whisk in the lemon juice. Set the mixture aside to cool completely.
    1 ½ cups granulated sugar, ¾ cup water, 1 teaspoon lemon juice
  • Using a sharp knife, slice the phyllo dough in half lengthwise to create two long pieces. Cut each piece into 1-inch sections, and arrange them in a single layer at the bottom of a baking dish.
    1 pound Athens phyllo dough
  • In a food processor, add the walnuts and sugar. Pulse until the mixture is well combined and finely ground. Sprinkle a layer over the phyllo dough.
    2 1/2 cups walnuts, 1/4 cup granulated sugar
  • Repeat the process, adding another layer of phyllo dough followed by more of the nut mixture. Top the dish with the remaining phyllo.
  • Slice 5 cuts vertically into the top of the dough followed by 8 diagonal slices.
  • Pour the melted ghee over the dish, coating the dough completely and ensuring it gets into the crevices of the slits.
    9 ounces ghee
  • Bake for 30-35 minutes or until golden brown. Be careful not to burn!
  • Remove from the oven, and pour the cooled simple syrup on top of the baklava. Enjoy right away!
  • Store at room temperature for up to 1 week.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 42g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 86mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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8 Comments

  1. One of the best baklava recipes I’ve ever tried. It was AMAZING!! My mom, who’s pretty old school, LOVED IT. This one will be made many times over…

  2. 1 star
    Did anyone bother to read the instructions when making the video? There are two halves of phyllo dough. Your video says put half the dough in, then top with the walnuts. Then the next step in the video is the ghee, bake and simple syrup.
    The written recipe instructions have three layers, don’t say to divide dough in thirds or the walnuts in half.
    As is with all your recipes I’ve tried, there are glaring mistakes. Your videos are slick and cute but the recipes simply can not be trusted. Do better.

    1. You can use melted butter, however it won’t have the same flavor that ghee provides. Another option is making your own clarified butter..

      Heat the butter in a saucepan on low heat, and avoid stirring it for 10-12 minutes until it completely melts and the solid particles separate from the liquid fat. Take it off the heat and allow it to rest for 5 minutes. Then, remove any foam that appears on the surface and gradually pour the clear yellow liquid, being careful to leave the milk solids residue settled at the bottom of the pan.

      Let us know which route you take and how it turns out! xo, Alia & Radwa

    2. And the photograph doesn’t match the instructions or the video!!!! Seems the recipe integrity comes in last after video, hair, makeup and photographs. Get a good (or better)proofreader!!!!