What I said above is true, I could not be more excited about this recipe. I guess first and foremost, this baklava is really so delicious. I know that should be a given since I’m sharing the recipe, but I just have to say, this really is so good. Second, phyllo dough gets such a bad wrap for being tricky to work with. And while it can sometimes cause issues, you just have to simplify the process. Then it actually becomes pretty easy to work with. When you make traditional Greek baklava, most recipes will have you layer each sheet of phyllo dough, one at a time, brushing each with butter as you layer the sheets. Phyllo dough is super, super thin, and delicate, so working with just one sheet can be tricky. It’s why a lot of people steer away from baking with phyllo dough. But it doesn’t have to be scary! Over the years, and mainly out of laziness, I started working with doubled sheets of dough. I discovered that if you work with more than one sheet layered on top of each other, the dough is much easier to work with. And that’s kind of what we’re doing here. Stacking the sheets without buttering each sheet in between. It’s a little shortcut that makes all the difference and doesn’t sacrifice on flavor…we’re still using plenty of butter.
Details
The ingredient list is simple: walnuts, hazelnuts, chocolate, cinnamon, honey, and vanilla. Most baklava is not made with chocolate, but I wanted to add some into my mix. I like to combine the nuts and chocolate in a food processor to give them a really good chop. I also add cinnamon and a pinch of salt. Then, instead of just using regular butter, I brown my butter to add additional flavor to the baklava. Once the nuts and chocolate are chopped and mixed, and the butter is browned you can go right into assembling. Note, I don’t like to add any sugar to the nuts mix. Grab the phyllo dough and divide it into 3 stacks. The stacks do not need to be perfectly even, but if using Athens phyllo dough, it’s about 12 sheets per stack. Layer 1 stack into a baking dish, pour over some of the butter, then add some of the nuts/chocolate. Layer with a second stack of phyllo and pour over more butter. Then add the rest of the nuts and the final stack of phyllo. Finish with the last of the butter. We eliminated layering 36 pieces of dough with butter and skipped over brushing on the butter. This way takes so much less time and the result is just as yummy. Promise!! While the baklava bakes, make the syrup. This is the key to really good baklava. I like making mine out of honey and vanilla instead of honey and sugar. It’s not too sweet, but perfectly sticky, and I love the light honey flavors. Especially with the phyllo dough and chocolate. Just simmer honey on the stove along with vanilla and water until the sauce thickens slightly. I also like to add a little sea salt. When the baklava comes out of the oven, pour the syrup over the warm dish and let it soak in for a couple of hours. You can serve this after a few hours, or let sit overnight. It’s also a great dish to enjoy leftover. The syrup continues to soak into the baklava, creating an even more delicious treat. Looking for other desserts? Here are my favorites: Chewy Chocolate Peanut Butter Bars Easy Espresso Chocolate Mousse Soft and Crinkly Brown Sugar Peanut Butter Cookies Chai Espresso Martini Lastly, if you make this Easy Baklava, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
