Easy Baklava Recipe
No hours of layering and butter brushing! Here we have the easiest baklava recipe you can find. Say thanks to my grandma for this one!
- 16 oz fillo dough
- 1 lb chopped pistachios (can be swapped with walnuts)
- 1 lemon
- 7 oz butter
- 6 oz sugar
- 6 oz water
Butter a baking dish and place in half the fillo sheets. Top with the chopped pistachios/walnuts. Zest the lemon and sprinkle the zest on top.
Place the rest of the fillo sheets on top. Using a sharp knife cut the baklava into diamond shapes. You can also do squares or triangles if you feel that's easier.
Melt the butter and brush it in the cuts. Bake at a preheated oven at 400F/200C for 20-25 minutes or until golden.
Prepare the sugar syrup by boiling the water and sugar together for 10 minutes. Take of the heat and add some freshly squeezed lemon.
Wait for the baklava too cool down completely and pour the hot syrup all over.
Let the baklava absorb the syrup overnight before serving (or at least a couple of hours). Top with more pistachos. Enjoy!
- Use fresh ingredients. The quality of the ingredients will make a big difference in the flavor of the baklava.
- Use good quality phyllo dough. Phyllo dough is a delicate dough that can be difficult to work with. It is important to use good quality phyllo dough that is not too dry or too wet.
- Be generous with the nut filling. The nut filling is a key ingredient in baklava. Be sure to use a generous amount of nut filling to create a flavorful and satisfying dessert.
- Bake the baklava until it is golden brown. The baklava should be baked until it is golden brown and the nut filling is bubbly.
- Let the baklava cool completely before serving. This will help the layers to set and the syrup to soak in.
- If you are using homemade phyllo dough, you can make it ahead of time and freeze it. This will make it easier to work with when you are ready to make the baklava.
- You can use a variety of nuts in the filling, such as walnuts, pistachios, almonds, or hazelnuts. You can also add dried fruit, such as raisins, cranberries, or apricots.
- You can add cinnamon to the nut filling.
- You can adjust the sweetness of the syrup to your liking. If you prefer a sweeter baklava, you can add more sugar to the syrup.
- You can add honey ar vanilla to the syrup to add some more flavors.
- Baklava can be stored in the refrigerator for up to 3 days.