EASY BAKLAVA
This is simple and easy. Serve it in cupcake papers. It freezes well, too.
Provided by ARVILLALAR
Categories World Cuisine Recipes European Greek
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g
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Crafty Loom
[email protected]This baklava was amazing! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I will definitely be making this again and again.
pablo turizo
[email protected]This baklava was delicious! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I will definitely be making this again.
Itbar Jakhrani
[email protected]This baklava was amazing! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I will definitely be making this again and again.
Sabita Singh
[email protected]This baklava was delicious! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I will definitely be making this again.
Fazleamin Khan
[email protected]This baklava was amazing! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I will definitely be making this again and again.
Akhanya Tebogo
[email protected]This baklava was delicious! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I will definitely be making this again.
Ariliya Yanez
[email protected]This baklava was amazing! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I will definitely be making this again and again.
Lockye iob
[email protected]This was the best baklava I've ever had! The phyllo dough was so crispy and flaky, and the filling was sweet and flavorful. I will definitely be making this again.
Julia Sibeko
[email protected]I've never been a fan of baklava, but this recipe changed my mind. The baklava was so light and flaky, and the filling was perfectly sweet. I will definitely be making this again!
Isaias Herrera
[email protected]This baklava was so delicious! I used a store-bought phyllo dough and it still turned out great. The filling was sweet and nutty, and the baklava was the perfect dessert for a special occasion.
Leghari Jameel
[email protected]I love baklava, but I'm always intimidated by the thought of making it. This recipe made it so easy and the results were amazing! The baklava was crispy, flaky, and flavorful.
The Traveler
[email protected]This was my first time making baklava and it was so much easier than I thought it would be. The recipe was clear and easy to follow, and the baklava turned out beautifully.
Piat
[email protected]I've made baklava before, but this recipe was by far the easiest to follow. The baklava turned out perfectly and was a hit with my family.
Rebecca Bazzano
[email protected]This baklava was so easy to make and it turned out so delicious! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I will definitely be making this again.