Description

An approachable and forgiving baklava recipe that uses frozen phyllo dough cut into rough squares. This method eliminates the stress of handling delicate sheets, resulting in crispy, golden, sweet, and nutty bites perfect for parties or late-night cravings.

Ingredients

Scale

1 package (16oz / 450g) frozen phyllo dough, thawed
1 cup (226g) unsalted butter, melted
2 cups (200g) raw unsalted pistachios, chopped
1 cup (100g) walnuts, chopped (optional)
1 teaspoon ground cinnamon
1 cup (340g) honey
1/2 cup (120ml) water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cinnamon stick

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a small saucepan, combine honey, water, lemon juice, vanilla, and cinnamon stick. Heat over medium until bubbling, then remove from heat and discard the cinnamon stick. Let cool slightly.
In a bowl, mix chopped pistachios, walnuts (if using), and ground cinnamon. Set aside.
Unroll phyllo dough and keep sheets covered with a damp towel to prevent drying.
Place one sheet of phyllo in the dish and brush generously with melted butter. Repeat with 5-6 sheets to create a base layer.
Sprinkle a thin, even layer of the nut mixture over the dough.
Repeat the layering process: 5-6 sheets of phyllo brushed with butter, followed by another layer of nuts. Repeat 2-3 times total (using 12-15 sheets total), ending with a final layer of buttered dough.
Using a sharp knife or pizza cutter, cut the baklava into squares or diamonds all the way to the bottom of the dish before baking.
Bake for 45-50 minutes until deep golden brown and crisp. Cover loosely with foil if browning too quickly.
Immediately pour the honey syrup over the hot baklava. It should sizzle upon contact.
Let cool in the dish for at least 30 minutes to allow the syrup to soak in and the baklava to set before serving.

Notes

Keep phyllo dough covered with a damp towel while working to prevent it from drying out and cracking. Cut the baklava before baking to ensure clean pieces and even syrup absorption. For a vegan version, use vegan butter and maple syrup instead of honey. Store in an airtight container at room temperature for up to 5 days.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: Turkish

Nutrition

Serving Size: 1 bite
Calories: 280
Sugar: 18
Sodium: 120
Fat: 15
Saturated Fat: 8
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: baklava, phyllo dough, honey pistachio, easy dessert, frozen phyllo, make-ahead dessert, gluten-free option, nuts, honey syrup