Next Post
This post may contain affiliate links, please see our privacy policy for details.
Very excited to share this simpler Easy Baklava. Baklava is a Greek dessert pastry. It consists of layered phyllo dough and chopped nuts that have been soaked in a sweet syrup to hold everything together and add amazing flavor. Traditionally, Baklava can be a tedious dessert to make. But I have a trick that solves that by reducing the amount of work. This trick helps to create a much more approachable baklava. My version of baklava is less sweet, plus it’s also made with chocolate. It’s delicious!
What I said above is true, I could not be more excited about this recipe. I guess first and foremost, this baklava is really so delicious. I know that should be a given since I’m sharing the recipe, but I just have to say, this really is so good.
Second, phyllo dough gets such a bad wrap for being tricky to work with. And while it can sometimes cause issues, you just have to simplify the process. Then it actually becomes pretty easy to work with.
When you make traditional Greek baklava, most recipes will have you layer each sheet of phyllo dough, one at a time, brushing each with butter as you layer the sheets. Phyllo dough is super, super thin, and delicate, so working with just one sheet can be tricky. It’s why a lot of people steer away from baking with phyllo dough.
But it doesn’t have to be scary! Over the years, and mainly out of laziness, I started working with doubled sheets of dough. I discovered that if you work with more than one sheet layered on top of each other, the dough is much easier to work with.
And that’s kind of what we’re doing here. Stacking the sheets without buttering each sheet in between. It’s a little shortcut that makes all the difference and doesn’t sacrifice on flavor…we’re still using plenty of butter.
Details
The ingredient list is simple: walnuts, hazelnuts, chocolate, cinnamon, honey, and vanilla. Most baklava is not made with chocolate, but I wanted to add some into my mix.
I like to combine the nuts and chocolate in a food processor to give them a really good chop. I also add cinnamon and a pinch of salt.
Then, instead of just using regular butter, I brown my butter to add additional flavor to the baklava.
Once the nuts and chocolate are chopped and mixed, and the butter is browned you can go right into assembling. Note, I don’t like to add any sugar to the nuts mix.
Grab the phyllo dough and divide it into 3 stacks. The stacks do not need to be perfectly even, but if using Athens phyllo dough, it’s about 12 sheets per stack.
Layer 1 stack into a baking dish, pour over some of the butter, then add some of the nuts/chocolate. Layer with a second stack of phyllo and pour over more butter. Then add the rest of the nuts and the final stack of phyllo. Finish with the last of the butter.
We eliminated layering 36 pieces of dough with butter and skipped over brushing on the butter. This way takes so much less time and the result is just as yummy. Promise!!
While the baklava bakes, make the syrup. This is the key to really good baklava.
I like making mine out of honey and vanilla instead of honey and sugar. It’s not too sweet, but perfectly sticky, and I love the light honey flavors. Especially with the phyllo dough and chocolate.
Just simmer honey on the stove along with vanilla and water until the sauce thickens slightly. I also like to add a little sea salt.
When the baklava comes out of the oven, pour the syrup over the warm dish and let it soak in for a couple of hours.
You can serve this after a few hours, or let sit overnight. It’s also a great dish to enjoy leftover. The syrup continues to soak into the baklava, creating an even more delicious treat.
Looking for other desserts? Here are my favorites:
Chewy Chocolate Peanut Butter Bars
Easy Espresso Chocolate Mousse
Soft and Crinkly Brown Sugar Peanut Butter Cookies
Lastly, if you make this Easy Baklava, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Baklava
Servings: 20
Calories Per Serving: 300 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups raw walnuts
- 1/2 cup raw hazelnuts
- 7 ounces semi sweet or dark chocolate, chopped (optional)
- 1 teaspoon cinnamon (you can use more or less, to taste)
- 2 sticks (1 cup) salted butter
- 1 box frozen phyllo dough, thawed (I use Athens)
- 1 cup honey
- 1 teaspoon vanilla bean powder (or 2 tsp vanilla extract)
- 1/2 teaspoon sea salt (optional)
Instructions
- 1. Preheat the oven to 350° F. 2. Combine the walnuts and hazelnuts in a food processor and pulse until chopped. Add the chocolate, cinnamon, and salt. Pulse until well mixed. 3. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. 4. Divide the phyllo sheets into 3 stacks (12 sheets per stack, but don't stress on it). Lay 1 stack flat in the bottom of a 9×13 inch baking dish. Evenly pour over 1/3 of the butter. Sprinkle over 1/2 of the nut mix, then layer with a second stack of phyllo. Pour over another 1/3 of the butter. Sprinkle over the remaining nuts, then add the final stack. Pour over the remaining butter. 5. Cut into the baklava lengthwise into 1 1/2 inch strips. Then make diagonal slices, 1 1/2 inches apart, to create a diamond pattern (see photo). Bake 40-45 minutes, until golden. 6. Meanwhile, combine the honey, vanilla, and 1/3 cup water in a medium pan. Bring to a boil, reduce the heat and simmer 5 minutes until thickened slightly. Pour the syrup over the warm baklava. Let soak for 2 hours or overnight. Enjoy!
Could I use maple syrup instead of honey? Happy Saturday!
Hi Lila,
You bet, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xTieghan
Made it for my book club- so easy and delicious. Definitely a new staple recipe in my house!
Hey Nicole,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
So easy-and delicious! I have made baklava in the past in the traditional way of buttering each sheet of Filo dough. This is so much easier and tastes just as good! Thanks so much for showing an easier way to make this delicious treat!
Hey Debby,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
So this is delicious and turned out fantastic as written!
I messed it up a little bit (my phyllo got a bit wet when it thawed so it was stuck together on one edge, resulting in my distributing the sheets more like .3/.2/.5 instead of in thirds) and it was still spectacular.
Thanks, Tieghan!
Hey there,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
Wooooooow was this ever good!!! I swapped out the nuts to 1.5 cups hazelnuts, .5 cup pecans and .5 cup walnuts. It was almost like a Ferraro roche or Nutella flavour!!!! SOOOO GOOD. WAY BETTER than any baklava I’ve ever bought in a store or had ANYWHERE. Well done once again!!!
Hey Gina,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
Unbelievably easy and delicious!!!
Hi Kris,
Happy Sunday! Thanks so much for making this recipe and sharing your feedback!! Love to hear that it was a winner:) xxT
Hi! Just made this and and unsure of what to do after pouring on the honey. Does it sit at room temp or in the fridge? Does it need to be refrigerated if it is being served in 24 hours?
Thanks!
Hi Kris,
You are allowing it to soak for up to 2 hours or overnight in the fridge. Please let me know if you give the recipe a try, I hope you love it! xTieghan
when I let the syrup soak in, do I do that at room temp or in the fridge?
Hey Grace,
You are going to pour the syrup over the warm baklava. Please let me know if you have any other questions, I hope you love the recipe! xx
this was amazing, so easy and almost no clean up necessary!
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
If I am making it night before do I let it soak in room temp then refrigerate? Also do we let it come to room temp to serve?
Thanks!
Hey Kleo,
You are going to want to keep this in the fridge and then you can allow it to sit for a little but it does not necessarily need to come to room temp:) I hope you love the recipe, please let me know if you give it a try! xx
Can I substitute pistachios for the walnuts and hazelnuts? Or is a combo better?
Hey McKenzie,
I think a combo works best for this recipe:) Let me know if you give it a try, I hope it turns out amazing for you! xTieghan
So good and really easy. Not too sweet. Made one half with chocolate and one without and it was a hit with my family.
Hey Adele,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
baklava is not a greek dessert.İt is a Turkish dessert.
Love the Greek inspired recipes! Keep up the good work, your recipes are amazing! ?
Hi Marianna,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Love Baklava and this seems like an un-intimidating approach to trying my hand at it 🙂 When purchased domestically, and thus buying more than one piece at a time, I’ve always stored it in the fridge (not necessarily consuming it that same day). For storage/saving: will this recipe render a version that’ll hold up in the fridge for a bit? any guidance on how long? Thank you!!
Hey Natalie,
Yes, I would store this in the fridge as well, I would say for up 1 week. Let me know if you give this recipe a try, I hope you love it! xTieghan
It’s amazing… could you also add storing directions? I’m bring it to the office and not sure to refrigerate or not. Thank you!!
Hey Jeremy,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Keep in the fridge for up to 5 days:) ☀️xxT
You NAILED it again. Absolutely Love your thoughts and directions for one of my favorite splurges. Totally get it ALL & can’t wait to bake this!
Cheers,
M.
Hey Millette,
Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!? xxTieghan