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golden baklava prepared and cut in a baking tray.
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How to make Simple Crunchy Baklava

This sweet, decadent Baklava brings an irresistible crunch packaged in a no-fuss, easy recipe. It’s jam-packed with layers of phyllo dough and walnut-y goodness – your taste buds will thank you.
Total Time2 hours
Course: Desserts
Cuisine: Mediterranean
Allergy: Vegetarian
Servings: 10
Calories: 531kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 1 package phyllo dough
  • 2 cups water
  • 1 Tbsp honey
  • 2 cups sugar
  • ¼ tsp vanilla
  • 2 cups walnuts, chopped
  • ½ cup unsalted butter
  • ½ cup sugar

Instructions

  • Preheat oven to 300F.
  • Syrup: In a small pan add water, sugar, and honey. On medium/low heat and stirring occasionally, boil for 20 minutes. Take off heat. Let the syrup completely cool down before pouring on the baklava.
    2 cups water, 2 cups sugar, 1 Tbsp honey
  • Melt unsalted butter on the stove or microwave, set aside.
    ½ cup unsalted butter
    melted butter in a white bowl.
  • Grind the walnuts. Add together with a ½ cup of sugar and the vanilla.
    2 cups walnuts,, ½ cup sugar, ¼ tsp vanilla
    a white bowl with walnut and sugar mixture in it with a spoon.
  • On a baking pan lay out 8 layers of phyllo dough. Brush each layer with melted butter.
    1 package phyllo dough
    phyllo dough in a baking tray brushed with butter with a brush on the side.
  • Spread half of the walnut mixture.
    layers of baklava in a baking tray.
  • Add 8 more layers, brushing with butter between each layer.
    baklava top layer raw in a baking tray.
  • Spread the rest of the walnut mix and add the rest of the layers, again brushing with butter.
  • Cut into diamond shapes.
    prepared baklava cut in a baking tray.
  • Bake in the oven for 1 hour 25 minutes, or until the tops are golden brown.
  • Remove from the oven and immediately spoon the cooled syrup evenly over the hot baklava. This will ensure that it stays crisp. Let baklava cool completely, uncovered and at room temperature.
    baked and cut baklava in the baking tray.

Notes

When cutting into diamond shapes before baking, use a sharp knife to avoid tearing the delicate layers.

Nutrition

Calories: 531kcal | Carbohydrates: 69g | Protein: 7g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 223mg | Potassium: 141mg | Fiber: 2g | Sugar: 42g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg