Baklava Recipe – Divine Decadence

This Baklava recipe is ridiculously easy although it takes time to assemble. Of course, you will have to use commercially made Fillo dough. If you have to make it from scratch that is a completely different story.

This Baklava recipe takes some love and patience but the final result is a burst of caramelized nuts wrapped in crisp, buttery Fillo dough. You will weep a little with every bite hoping it never comes to an end. Too much?

Fine, you might not weep but I can tell you this — you will enjoy yourself thoroughly as your taste buds relish in the beautiful balance of flavors in your mouth. Nutty, crisp, messy goodness that you will truly not want to finish too fast.

Baklava is a very popular Mediterranean and Middle Eastern dessert — it goes by different names depending on the region. This version is Greek due to the addition of the honey to the final syrup. Another kind I love is made exactly the same way but has no honey in the syrup. The flavor is slightly different but they are both divine.

This is what you are going to need for this wonderful Baklava recipe:

Makes about 40

1 ½ cups of walnuts
1 ½ cups of almonds
1 tsp. cinnamon powder
1 lb. Fillo dough
1 cup melted, unsalted butter
1 cup sugar
1 cup water
1 tsp. vanilla extract
½ cup honey

Preheat your oven to 350 degrees.

Chop the nuts and place them in a bowl. Add the cinnamon and mix them well.

Butter a rectangular oven pan. Start adding 10 to 12 pieces of Fillo dough, one at a time, brushing each layer with melted butter as you go. Add the nuts and spread evenly. Use your clean hands to press it against the dough.

Add an extra 10 to 12 layer of fillo dough, making sure to brush each layer with melted butter. When you are done, cut the Baklava into diamonds or squares. Use a sharp knife and make sure to cut all the way through. Place the pan in the oven and bake for about 40 minutes or until the dough is puffed and golden brown.

While the Baklava is baking, place the water, sugar, vanilla and honey in a pan. Stir until the sugar dissolves and bring to a boil. Reduce the heat and simmer for about 20 minutes – until the syrup reduces and thickens a bit.

Remove the baked Baklava from the oven and pour the syrup on it –while it is still hot. Allow the Baklava to sit for a couple of hours before you serve. Enjoy!

1/40th – CALORIES 168.03; FAT 10.38 grs (sat 3.39; mono 3.26; poly 2.91); PROTEIN 2.91 grs ; FIBER 1.12 grs; CARBS 17.06 grs; CHOLESTEROL 12.21 mg; IRON 0.74 mg; SODIUM 40.75 mg; CALCIUM 29.39 mg

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • September 5, 2013

    Nina Stewart

    I have substituted the 2 – half cups of Almonds and Walnuts with fresh shelled pistachio nuts. So I end up with 1 cup almonds, 1 cup walnuts and 1 cup pistachios. It has a great flavor. I am going to try your easy recipe…making the dough is way too much work, hence, I only rarely make Baklava. Now with your easy method, I will be baking it more…Good for me..BAD for my diet. You are great!!

  • September 17, 2013

    theFrugalChef

    Hi Nina!
    I know what you mean! These are so good but no so good for our waist line! Thank you for the message. I am happy you like these. Take care!
    Mary Ann

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