This Baklava is perfectly moist, sweet, crispy and very delicious. So quick and easy to make with only few ingredients! This Baklava is perfect for every occasion!
Perfect and moist homemade baklava, you can make it for a very short time. Delicious crispy and perfectly moist baklava so you need to make it. There are many baklava recipes out there but this is a recipe which I am using over and over again and my baklava is very delicious every time.
Sweet and crispy this baklava is my favorite dessert. I made a decision to make my favorite cake and I know that my family will like it too. Baklava is very dessert or we can call it a sweet pie with lots of walnuts. I read a lot about baklava and I learned that baklava is oriental dessert and it is famous in many countries. Rich puff pastry with many walnuts and honey syrup layers. I don’t know a person who doesn’t like it but I must say that I wasn’t baklava lover until I tried this one. Holidays are coming so I know what I am going to make.
Like many others recipes, you can make baklava on many different ways and with many different combinations. If you like this recipe you may also like the way Balkan baklava is made.
I like the most baklava with walnuts so you need a few ingredients like phyllo dough, butter, walnuts, sugar, honey and lemon juice. Something which I like the most with this recipe is that you can make it very quick and easy. For a very short time, you can get delicious taste which is worth a try. I say this many times, if you really like sweet but very sweet desserts you are on the right way because baklava is that. Baklava is very sweet, moist and crispy but very soft and gentle. I am pretty sure that you will like this recipe very much and that you will enjoy this oriental dessert. Enjoy!
- 1 (16 oz) pkg phyllo dough, thawed according to package instructions (40 sheets)
- 1¼ cup butter (2½ sticks butter)
- 4 cup walnuts, finely chopped (or pecans)
- ½ teaspoon cinnamon
- 1 cup granulated sugar
- ½ cup honey
- 3 tablespoon lemon juice
- 1 cup water
- Chopped walnuts and melted chocolate chips
- In a medium pan, combine granulated sugar, honey, lemon juice and water
- Bring to a boil over medium high heat, stirring until sugar is dissolved, then reduce to medium low and boil for another 3-4 minutes
- Remove from heat and let syrup cool while preparing baklava
- Preheat oven to 350 F
- Assemble your ingredients before you start
- Pulse walnuts in food processor until very finely chopped about fifteen 1-second pulses; transfer to bowl
- In a medium bowl, stir together finely chopped walnuts and cinnamon
- Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo.
- Butter the bottom and sides of a 13x9 non-stick baking pan
- Thaw phyllo dough by package instructions
- Unwrap your roll of phyllo dough
- Trim phyllo dough to fit your baking dish
- Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.
- Add one sheet of the phyllo dough to the baking pan and brush with melted butter. Repeat process with another 9 phyllo sheets. Until you have a stack of 10 buttered phyllo sheets. Top with ¾ cup of the chopped cinnamon walnuts
- Top walnut layer with another phyllo sheet, butter and repeat until you have a stack of 5 buttered phyllo sheets. Top with another ¾ cup of the chopped cinnamon walnuts
- Add another 10 phyllo sheets, buttering each sheet between layering and spreading the remaining butter on top.
- Using a sharp knife, cut your baklava into 1½″ wide strips, then cut diagonally to form diamond shapes
- Bake about 40-50 minutes, until the baklava is golden brown.
- When the baklava comes out of the oven, immediately spoon the cooled honey lemon syrup evenly over the hot baklava, being sure to get it in all the cuts. Let cool completely, uncovered, for several hours
- Garnish baklava with finely chopped walnuts and drizzle with melted chocolate chips
- Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days