This will be the easiest Baklava recipe you’ll come across. It’s flaky, chewy, nutty and yummy! Just giving you a warning, you might have trouble observing a diet with this one. I was hoping to share this Baklava with friends, but it was gone too quick and too soon. Baklava is very common in Turkey, and sometimes you may hear others refer to it as a Turkish dish.
How to make the Best Baklava?
- Use the store bought filo dough to simplify the process.
- For best results, let it sit overnight to allow the syrup to soak into the layers.
How long can you store baklava?
- Baklava can be stored in a room temperature or refrigerated for about 2 weeks.
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- In a food processor, chop walnuts into tiny pieces.
- Place chopped walnuts with confectioners' sugar and cinnamon, toss to combine. In a separate bowl, melt butter.
- Lay out one filo sheet at the time, brushing with melted butter. Cover the buttered sheet with another sheet, while brushing butter again. Repeat with a third sheet. You should have three buttered sheets.
- Apply 1/3 cup of walnut mixture onto the buttered sheet, spread evenly over the sheet. Roll up tight into a roll and set it on a baking dish. Repeat until you run out of ingredients.
- Brush baklava with melted butter. Bake it at 375F for 25 minutes.
- In a small pot, combine sugar and water, cook on low heat for about 10 minutes. Add honey and stir to melt. Pour liquid mixture over baklava and set to rest for at least 3 hours.
- Slice baklava rolls into your preferred sizes.