Turkish Baklava

30-35 Servings
1 hr 50 min

Baklava has become my new obsession! It's golden, super crispy and has a walnut and cinnamon filling that is incredibly flavorful. The layers of phyllo dough and walnuts make this super crunchy and crispy at the same time! Inside, the filling that consists of cinnamon and walnuts is so simple to make yet so delicious. My mom used to always add lemon to the sauce which would create a perfect balance between the sweet and it paired very well with the cinnamon. Although baklava takes a while to make, it couldn't be easier. All you have to do is stack some layers of dough, mix the filling together and you're basically good to go. The only hard part is waiting for it to cool down lolll😂 If you're looking to impress your friends and families without doing much on your end, this is the dessert. It looks fancy, tastes phenomenal and this recipe makes enough for everyone. Let's get going!!


For more fancy (but easy) desserts as well as tips and tricks to my recipes, check out my blog here.

Recipe details

  • 30-35  Servings
  • Prep time: 50 Minutes Cook time: 1 Hours Total time: 1 hr 50 min
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Ingredients


  • 16 ounce packaged phyllo dough
  • 1 pound chopped nuts (4 - 4.5 cups)
  • 1 1/4 cup butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 2 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • ½ cup honey

Instructions


Preheat oven to 350 degrees F . Prepare your pan by greasing the bottoms and sides of a 9x13 pan. Trim the phyllo dough to fit in the pan
In a medium sauce pan, boil water, lemon and sugar until the sugar has dissolved. Add the vanilla and the honey. Allow to simmer for 15-20 minutes. Let cool while you are preparing your baklava
In a food processor, pulse the walnuts until they are coarsely chopped. In a bowl, add your chopped walnuts and toss with cinnamon. Set aside.
Start off by placing a sheets of the phyllo dough in the pan. Use melted butter and spread evenly. Then add another sheet of phyllo dough and add the melted butter again. Do this with 10 sheets of phyllo dough.
Spread your nut and cinnamon mixture evenly throughout the top of the stacked phyllo dough. Then top with 10 more sheets of phyllo dough where butter is brushed on top of each one before adding the next.
Brush melted butter on the very top of the phyllo dough once everything is stacked. Use a sharp knife to cut into diamond shapes. Bake for 45-50 minutes. The baklava will be very golden and crisp.
Remove baklava from oven and immediately spoon the sugary sauce over it. Allow to cool completely before serving.
Sarah’s Kitchen
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