All of the sweetness and crunch of the classic recipe made simple in this lazy baklava.
- 1-1/2 cups nuts*
- 1 teaspoon lemon juice
- 2 tablespoons, plus 1/4 cup sugar
- 2 tablespoons butter melted
- 1/2 teaspoon cinnamon
- 1/3 cup water
- 1/4 cup honey
- 30 shells
Preheat oven to 350°.
Arrange the nuts on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes.
Let nuts cool slightly, then add to a food processor along with the lemon juice, 2 tablespoons of sugar, butter, and cinnamon, and pulse to combine.
Arrange 30 phyllo shells on a rimmed baking sheet and divide nut mixture between the cups (about 2 teaspoons per cup).
Pat the filling down with your fingers.
Bake for 10 minutes at 350˚F.
Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil.
Reduce heat to a simmer and cook until reduced and slightly thickened, about 5 minutes.
Remove syrup from heat.
When the cups are done baking, remove from the oven.
Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon, until all syrup is used.
Refrigerate for at least 4 hours or overnight.
I don’t remember the first time that I tried baklava. I think it may have been late in my teen years. What I do know is that I have adored it ever since. It’s sweet and crunchy with those lovely, crisp layers of phyllo that almost melt in your mouth. Yet, I have never tried making baklava.
It’s not that I’m hesitant to work with phyllo. I have made a number of recipes that use that ingredient. I have carefully covered the stack of phyllo with a wet towel while methodically brushing each individual layer with melted butter. It does require time and focus, but I don’t mind that. I guess I just always figured that I knew other people who made it well, so I would just enjoy theirs.
Move forward to 2020, and this whole different world we are experiencing. Although my husband and I don’t stay home constantly, we also aren’t going to restaurants, except for takeout. With more time at home, both of us have been cooking more than usual, which for us is a lot.
So, I have been trying all sorts of new savory creations with an occasional sweet treat added to the mix. Looking for a simple dessert on a Friday night, my mind turned to baklava. If I could make a replica without all the work, as I would be serving it only to the two of us, would it be good?
Thanks to the phyllo cups in the freezer section of my grocery store, I can proclaim that this lazy baklava recipe is pretty darn amazing and hard to resist. I may or may not have eaten six of them without blinking. Yikes!
As someone who hasn’t made real baklava and hasn’t had a slice in quite some time, I’m sure these aren’t a 100% replacement. However, for a quick bit of sweet satisfaction, I think they’re spot on.
Try them, and let me know.