Easy Baklava Recipe - Allrecipes.com
Easy Baklava Recipe
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Easy Baklava
See how to make sweet and easy baklava. See more

Easy Baklava

Recipe by  

"This is simple and easy. Serve it in cupcake papers. It freezes well, too."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
  4. Bake in preheated oven 50 minutes, until golden and crisp.
  5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
  6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2007

This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with only 2 layers of phyllo the bottom is very mushy. Mine was done in 43 minutes. thanks for your recipe!

Most Helpful Critical Review
Jan 03, 2011

I was excited to use this since I had tried baklava at the nearest Greek market in Winston-Salem. I followed this recipe to the letter and all had been fine until I followed the instructions to bake it for 50 minutes on a normal oven at home. Fifty minutes after I had placed the baklava in the oven, I discovered that it was burned and my $14 purchase to make this baklava was all for naught. 50 minutes is absolutely too long in the oven at 350 degrees.

Dec 19, 2007

Very good recipe. I've been making baklava for years. I have always purchased a disposable foil pan (1/2 sheet cake size) and it seems to fit the full phyllo sheets perfectly. I only make a Christmastime so I have to make in large quantity and this pan yeilds approximately 60-70 pieces, depending how you cut it.

Dec 28, 2004

This is great and much easier than I thought. It is very important to cover the phyllo with a damp towell while working with it. Also, use a bit more honey, like 3/4 c., and orange zest works just fine, too. It is better with just pecans than mixed nuts. Careful not to over-saturate the layers with butter; brush on rather than drizzle.

Oct 08, 2003

This is my husband's favorite desert and he said it was better than the gourmet stuff we usually buy. I thought I could have used a little less of the syrup and more phyllo (it was VERY nutty) but it's still very good. Great to eat alone or on vanilla ice cream! I used pecans as the nuts and they definently added to the overall flavor.

Aug 24, 2006

This was AMAZING! My boyfriend and I always get Baklava at a Greek Restaurant in town, and we both thought this was MUCH better!! It was sooooo easy to make, followed the recipe exactly, although I also had a lot of dough left over. Mine also cooked in about half the time, good thing i was watching it!! We took what we didnt eat that night on a road trip with his family the next day, and they devoured it!! None of them believed I actually made it, they were all impressed. Will be making this constantly, all this talking about it makes me want more actually...... another batch here I come!

Apr 23, 2006

AWESOME! Very authentic taste. Super, super easy to make...time consuming, but easy. This was THE HIT of the party and the best dessert there. I followed the recipe to the tee and did not change a thing. To those who think the syrup needed to be cooled, it does not. I poured the entire amount of syrup over top while it was still hot and bubbly and it soaked in and hardened up just fine. What an awesome dessert for a crowd.

Jan 15, 2008

This was awesome, I used walnuts and almonds for the nuts, and used pumpkin pie spice and lots of extra cinnamon for the spices. I served it at a dinner party and there was only one piece left! Also since I was pinched for time, I poured the syrup on right after it came out of the oven, and it was just fine. YUMMMM


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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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