An Easy Baklava Recipe: All of the Flavor and Simple to Make.
I love traditional baklava but it’s pretty labor intensive. The baklava is beautiful and made the traditional way brings me back to my childhood. Sometime, when I want the taste and memories of baklava without tackling such a challenging recipe, I make this easy baklava. This recipe is simple to follow a lot easier and just as delicious. This is an easy baklava recipe I teach in classes, since it’s less daunting and very doable. Plus these baklava pieces are easy to pick up and can be served to a crowd as finger food.
Easy Baklava Recipe: Rolled Baklava
Easier to make than the traditional, layered baklava that we make. Each roll makes about 12 pieces. You can make as many rolls as you want. This recipe makes 3 rolls.
1/2 cup sugar
1/2 cup honey
1/4 cup water
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon orange flower water or less to taste (this is optional)
2 cinnamon sticks or 1 teaspoons ground cinnamon
Baklava: Preheat oven to 325.
1/2 stick unsalted butter, melted
1 pound Phyllo, thawed in refrigerator – you’ll use 18 sheets for this recipe.
Filling: You can grind the nuts in your food processor, using the pulse feature or by hand.
4 cups coarsely ground walnuts (each roll will take a generous cup of nuts) or a combination of walnuts and almonds and/or pistachios
1 teaspoon cinnamon or more to taste
1/4 cup sugar
Assembly: Place one sheet of dough on work surface. Brush very lightly with melted butter. Layer and very lightly butter 5 more sheets. Sprinkle about 1-1/4 cups nut mixture over the stack, leaving a 1/2” border, then roll up on the long side. Place seam side down on sprayed baking sheet, cutting in half if necessary. Butter top of roll. Repeat process, making 2 more rolls. Score each roll by cutting 1” slices almost all the way through (but not all the way). You’ll make 12-15 scores on each roll.
Bake until golden and crisp, about 40-45 minutes. Cut baklava through scored marks, then dip pieces in honey mixture. Drain the easy baklava on rack set over a baking sheet and let stand 30 minutes before serving, or store, lightly covered with foil, in a single layer for up to a week at room temperature, or in the frig up to a month, or freezer up to 3 months.
Easy Baklava Tips from Rita’s Kitchen: Phyllo dough will keep in the refrigerator a couple of weeks if it is well wrapped.