Easy Baklava
We made this delicious make-ahead sweet dessert easy by rolling the phyllo pastry to form all the nut and pastry layers.
Food Storage: Up to 3 days in the refrigerator and up to 1 month in the freezer.
Yield: Makes 35
October 26, 2021
Easy Baklava
Ingredients
- 2 cups finely chopped walnuts
- 2 cups granulated sugar, divided
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 28 phyllo pastry sheets
- 1 1/4 cups salted butter, melted
- 1 cup liquid honey
- 1 cup water
- 1 tbsp fresh lemon juice
Directions
- Combine walnuts, 1 cup sugar, cinnamon and nutmeg in a bowl; set aside.
- Place one pastry sheet on a flat surface; brush with butter. Top with another sheet and brush with butter. Repeat process with 2 more sheets. Leaving a 1 inch edge, place 1/3 cup of nut mixture along one short end of pastry. Fold long edges in and over filling. Roll up, jelly-roll fashion, starting at filling end. Brush with butter and place, seam side down, on a jelly-roll pan. Repeat with remaining pastry and nut mixture, forming 6 more rolls. Refrigerate 30 minutes. Baklava may be prepared to this point and frozen for up to 1 month. Thaw in refrigerator before proceeding.
- Meanwhile, preheat oven to 350°F.
- Cut each roll diagonally into 5 pieces without cutting through base.
- Bake until golden, about 30 – 35 minutes; cool in pan on a rack.
- Meanwhile, combine 1 cup sugar, honey, water and lemon juice in a saucepan. Cook on low heat until sugar dissolves; simmer 5 minutes.
- Cut each roll through base into 5 pieces.
- Using a slotted spoon, dip each pastry into honey syrup and place on a serving platter. Pastries may be prepared up to 24 hours in advance. Store, covered, at room temperature.

Nutritional analysis per serving:
233 calories, 11.5 g fat, 2.4 g protein, 31.9 g carbohydrate, 0.9 g fibre, 124 mg sodium

Tip: Depending on the brand, 2 packages (1 lb/454 g) of phyllo pastry may be needed for this recipe.