Simple Baklava

TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 24 baklava pieces
LEVEL: Intermediate

ingredients

  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1/4 cup chopped dried apricots
  • 1/4 cup plain bread crumbs
  • 2 tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 stick butter, melted, divided
  • 3 tablespoons honey
  • 12 sheets phyllo dough
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Special equipment: 2 mini-muffin tins

Preheat the oven to 350 degrees F.

Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.

On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)

Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Newest Ratings and Reviews

Read all 2 reviews

  • on December 05, 2012

    Flag

    I am sure it is a delicious dessert but with all due respect it is anything but "baklava". I understand you try to give a simple and easy recipe but If you call it "baklava" that is a great insult.Baklava is a culture ,it is a history. You put honey,you put apricot and breadcrumb You murdered baklava..

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 01, 2011

    Flag

    I loved it!! My mother makes these things but you make it better!! You ROCK Giada!!! :)

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.