Easy Baklava
Here's a shortcut that makes all the difference without sacrificing flavor. PLUS there's no additional sugar, and we added chocolate, YUM!
Prep Time25 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert
Cuisine: American, Greek
Key Ingredient: chocolate, phyllo dough
Servings: 20
Calories: 300kcal
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 9x13 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!
Calories: 300kcal