Baklava, baklava, baklava! It’s such an amazingly perfect dessert, but it’s often time consuming to make. I’m so nuts (pun intended!) about baklava that I made a simpler, rolled variation that you can make much quicker.
Hands down, this will be the easiest baklava recipe you will 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 quickly and too soon.
This recipe for baklava combines all my favorite things about cooking — a helpful shortcut, a small ingredient list and no skimping on the sugar. If you don’t already know me, you will learn that I love saving time and effort in the kitchen. Let’s get started!
Where did Baklava Originate?
This scrumptious dessert is not only seeped in honey, but also history! I’m corny, I know. The earliest records of baklava recipes date back to early as the 8th century B.C. Today, many ethnic groups make baklava and have their own variations of the dessert. From the Greeks to the Turks, every chef has their own style of baklava and that makes the eating all the greater. Variety is the spice of life, right?
What is Baklava Made of?
If you have had baklava before, you know it is as decadent as it gets. To make it, you alternate layers of phyllo dough with chopped walnuts, cinnamon, sugar and butter. After you bake your baklava, you will drench it with melted honey and let it soak in all the sweetness for several hours. This. Is. Heaven.
Tips on Making Baklava
- Use a food processor to chop your walnuts and save yourself a battle with a knife. You will need to pull them about 10 times to get them to the correct coarseness.
- Work with your phyllo dough as quickly as possible to prevent it from drying out.
- Roll your rolls are tightly as possible to ensure that you have even and smooth layers on the inside.
- Pour your honey and sugar and honey mixture on your baklava rolls while they are still hot. This will allow them to soak up the mixture better.
- Cut your baklava pieces at an angle with a sharp knife. I like to use a bread knife in a light, sawing motion to make sure all the pretty layers stay intact.
- Biggest tip of all: You must let your baklava rest at room temperature for at least 3 hours. Overnight works best. Make sure to keep baklava uncovered while it’s resting.
Different Varieties of Baklava
There are so many different types of baklava out there. Some chefs use pistachios instead of walnuts, while others use almonds. Some people also like to bake their baklava like cakes! For this recipe, you will use my rolling method to skip some of the manual labor. When I created this easier version, I didn’t realize how dangerous it was going to be to have baklava on the table so fast!
How Do You Keep Baklava from Getting Soggy?
Keep your baklava from getting soggy by covering it lightly with a paper towel. You can store it in the fridge or at room temperature once you have given it enough time to soak up the honey and sugar mixture.
Freeze your baklava in an airtight container. If you have to layer your pieces, make sure to place a piece of wax paper between them to prevent sticking. When you are ready to eat, allow the baklava to thaw in the refrigerator overnight.
Other Nutty Recipes
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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 375 °F 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.