Easy Baklava

My son and I went to Washington, DC a few years ago and one of our favorite stops was Zorba’s Cafe near Dupont Circle. They have amazing Greek food and we fell in love with their homemade baklava. It was such a treat! Crispy, gooey, sweet and nutty…just the best. I remember thinking how difficult it must be to make baklava with so many layers and such a rich, tasty filling. It doesn’t have to be time-consuming and hard to make…with this recipe it comes together easily.

With its layers of flaky dough and nutty filling, Baklava is one of those desserts that many people admire and enjoy, but they think it is just too difficult to make at home. Well, this recipe makes it easy and fun to put together this sweet dessert with phyllo dough, nuts, butter and honey. A real treat to make and enjoy.

The key to making Baklava is actually the butter. Getting the butter spread evenly over each layer of phyllo dough is key to making this delicious dessert the best it can be. Take your time with this step of the process. It is important.

Easy Baklava Recipe

• 8-ounce package phyllo dough (13×9 inch sheets)
• 1 cup of chopped nuts (walnuts or pecans)
• 2 teaspoons cinnamon
• 2 sticks unsalted butter, melted
• 1 cup water
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup honey

How to make baklava?

• Heat the oven to 350 degrees. Chop the nuts finely and place them in a bowl. Add the cinnamon and set aside.

• Butter the bottom and sides of a 13×9 baking pan.
• Open the phyllo dough and unroll it. Keep the dough moist while making your baklava by placing a slightly damp paper towel over the dough. Do not make the paper towel too wet or the dough will stick to it. Depending on the brand of dough, you may need to cut the sheets in half. Each sheet should fit perfectly in a 13×9 pan. Place two sheets of dough in the bottom of the baking pan and butter it thoroughly.

• Continue layering sheets of dough, two at a time, and buttering each layer until you have 8 sheets done. Then, add 3 or 4 tablespoons of chopped nuts evenly over the dough.

• Continue layering two sheets of dough, butter, and nuts, until there are 4 sheets of dough remaining.  Put the last four sheets on top, layering two sheets at a time with butter on each layer.

How to cut the baklava?

• Using a sharp, wet knife, cut the baklava diagonally into a diamond pattern, making sure to carefully cut all the way to the bottom. This is done before baking. Otherwise, the phyllo dough would crumble if cut after baking.

• I like to add a few more chopped nuts to the top before baking. I think it looks pretty and it actually helps to hold the top layers of dough in place. Bake the baklava in a 350 degree oven for about 35-40 minutes. 
• While the baklava is baking, add the water and sugar to a medium saucepan and cook over medium heat until dissolved. Add the vanilla and the honey and allow the mixture to simmer for 20 minutes. The sugar mixture will reduce and become slightly thicker. Remove it from the heat.
• Remove the baklava from the oven when golden brown and spoon the warm sugar mixture over the top.

• Allow the baklava to cool completely. This recipe makes 24 servings. Serve it with whipped cream, or a drizzle of chocolate on top or some vanilla ice cream. It is crunchy, rich and delicious!

And thanks to Zorba’s Cafe in Washington, DC for their decadent baklava. It inspired me to make this amazing Greek dessert myself! Most recipes are easier than you think to make at home. And they taste so great!