Baklava is a traditional Mediterranean dessert that is sweet, crunchy, and should be eaten more than just when we hit up our favorite Greek place. Follow the steps below to make your own right at home.

Baklava

  • Prep Time:30 minutes
  • Cook Time:50 minutes
  • Total Time:1 hour and 20 minutes
  • Servings:12-16
  • Medium

    Ingredients

  • 1 16 oz package phyllo dough
  • 3 cup chopped walnuts or pecans
  • 1 cup butter
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • Step 1

    Gather all of the ingredients and preheat the oven to 350°F.

    Photo by Ashley Garcia
    Photo by Ashley Garcia
  • Step 2

    Crush nuts and mix with cinnamon.

    Photo by Ashley Garcia
    Photo by Ashley Garcia
  • Step 3

    Melt butter and butter the bottom and sides of a baking dish.

    Photo by Ashley Garcia
    Photo by Ashley Garcia
  • Step 4

    Place a few layers of the phyllo dough on the bottom of the pan and butter.

    #SpoonTip: Place a damp paper towel on top of the phyllo dough in order to prevent it from drying out.

    Photo by Ashley Garcia
    Photo by Ashley Garcia
  • Step 5

    Sprinkle a few tablespoons of the cinnamon nut mixture on top of the buttered phyllo. Continue creating layers of phyllo dough, butter, and nuts.

    Photo by Ashley Garcia
    Photo by Ashley Garcia
  • Step 6

    Cut into squares or diamonds with a sharp knife and bake at 350°F for 50 minutes.

    Photo by Ashley Garcia
    Photo by Ashley Garcia
  • Step 7

    While the baklava is baking, in a sauce pan mix water and sugar.

    Photo by Ashley Garcia
    Photo by Ashley Garcia
  • Step 8

    Once sugar is dissolved, add honey and vanilla extract. Simmer for 20 minutes.

    Photo by Ashley Garcia
    Photo by Ashley Garcia
  • Step 9

    Take baklava out of the oven and immediately pour honey mixture over baklava. Serve either warm or cold with a nice cup o’ joe.

    #SpoonTip: Looking for a quicker way to make this tasty treat? Use phyllo shells instead of sheets for bite size desserts. 

    Photo by Ashley Garcia
    Photo by Ashley Garcia