Easy Puff Pastry Baklava
If you're intimidated by making baklava from scratch, you will love this easy baklava recipe! We're swapping out puff pastry for phyllo dough but the flavor is still authentic and so delicious!
Servings: 22 servings
Calories: 211kcal
Equipment
- 1 7x11x1.5 ceramic baking pan
Ingredients
Syrup Ingredients
- ½ cup sugar
- ¼ cup honey
- ½ cup water
- 4 whole cloves
- 1½ teaspoon rose water
- 1½ teaspoon lemon juice
Baklava Ingredients
- ½ cup walnuts
- ½ cup pistachios
- 3 tablespoon white sugar
- 1 teaspoon cardamom powder
- ½ teaspoon cinnamon powder
- ¼ cup clarified butter
- 1 1 lb packaged puff pastry
Instructions
Prepare Simple Syrup & Nut Filling
- Add sugar, honey, water, whole cloves, rose water, and lemon juice to a small saucepan. Gently whisk over low-medium flame until sugar dissolves. Bring the syrup to a boil, then simmer over medium heat for 5 minutes or until thickened. Remove syrup from heat and set aside to cool.
- While the syrup is simmering, grind walnuts and pistachios in a small food processor until coarsely ground. Mix in sugar, cardamom powder, and cinnamon powder. Set the nut mixture aside until needed.
Clarify Butter
- Clarify butter by placing it in an 8-ounce mason jar and covering it with plastic wrap. Microwave for 20 seconds or until completely melted. The milk solids will settle to the bottom.
Baklava Assembly Instructions (Preheat oven to 350°F)
- Carefully unroll one sheet of puff pastry and slice off ⅓ of it along the crease. Set aside the smaller piece for another use. Place larger puff pastry sheet on a lightly floured surface, then roll gently with a rolling pin to extend the length by a few inches to fit the pan.
- Brush the bottom of a 7 x 11 x 1.5 ceramic baking dish with the clarified butter. Fit puff pastry sheet into the pan. Drizzle with clarified butter, then sprinkle with nut mixture and more butter. Slice and roll out the second sheet of pastry, then place over nuts. Score into diamonds or squares using a sharp knife and brush with melted butter.
Baking Instructions
- Bake in preheated oven for 45 minutes or until golden brown. Remove baklava from oven and remove cloves from syrup. Pour cooled syrup slowly over the hot baklava, distributing the syrup evenly. The baklava will sizzle as the syrup is absorbed by the puff pastry.
- Allow the Baklava to rest for a few hours, uncovered, until set. Slice all the way through and serve.
Video
Notes
- Defrost puff pastry in the fridge overnight, if frozen.
- You can also defrost puff pastry on the counter for an hour or so, prior to using it but the preferred method is defrosting it in the fridge.
- Oven temperatures vary greatly so keep an eye on the baklava in case it's ready sooner!
- Baklava is best when served fresh, the texture will get softer after a couple of days.
- Store baklava on the counter in an airtight container or at least covered by a tea towel. Do not store in the refrigerator. Refrigerated baklava gets soggy.
- For longer storage, wrap baklava in plastic wrap, then in foil and place in a freezer bag for up to 3 months.
Nutrition
Serving: 1piece | Calories: 211kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 56mg | Fiber: 1g | Sugar: 10g
