Quick Baklava
Crispy phyllo sheets layered with warm spiced walnuts and a simple honey syrup, ready in 25 minutes. A streamlined take on the classic Greek pastry that skips the fussy rolling.
- Total time
- 25 min
- Servings
- 8
- Calories
- 385
- Protein
- 6g
Ingredients
- ½ package (about 8 sheets) phyllo dough, thawed
- 1.5 cups walnuts, chopped
- ¾ cup butter, melted
- ¾ cup honey
- 1.5 teaspoons cinnamon
- ¼ teaspoon salt
Instructions
- 1
Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pour the melted butter into a small bowl and place it within arm's reach of your work surface, so you can brush it easily as you layer.
- 3
In a separate bowl, stir together the chopped walnuts, cinnamon, and salt until the spice is evenly distributed throughout the nuts.
- 4
Lay one phyllo sheet flat on a large baking sheet, then brush the entire top surface lightly with melted butter using a pastry brush.
- 5
Place a second phyllo sheet directly on top, brush it with butter, and repeat until you have used 4 sheets and brushed each one.
- 6
Spread the spiced walnut mixture in an even layer across all four phyllo sheets, leaving a 1-inch border around all four edges.
- 7
Lay a fifth phyllo sheet on top of the walnuts, brush it with butter, then add the sixth sheet and brush it, repeating until all 8 sheets are layered and buttered.
- 8
Using a sharp knife, cut the entire stack crosswise and lengthwise into 16 pieces, like cutting a checkerboard, so each piece is a square roughly 2 inches on each side.
- 9
Slide the baking sheet into the oven and bake for 12–15 minutes, until the top layers are deep golden brown and the edges are darkened.
- 10
While the baklava bakes, pour the honey into a small pot and warm it over low heat, stirring occasionally, until it is thin and pourable, about 2 minutes.
- 11
Remove the baklava from the oven and immediately pour the warm honey evenly over the entire hot surface, allowing it to seep into the cuts and soak into the layers.
- 12
Let the baklava rest on the baking sheet for 10 minutes so the honey is fully absorbed and the pieces firm up slightly before serving.
Tools you’ll need
- oven
- 9x13-inch baking sheet
- pastry brush
- two small bowls
- spoon
- sharp serrated knife
- small pot
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