Pioneer Woman Baklava

This Pioneer Woman baklava recipe is made with layers of buttered phyllo dough, cinnamon-spiced chopped walnuts, and a warm honey vanilla syrup poured over the top. Baked at 350 degrees for 45 minutes until deep golden and crispy, then soaked with the sweet syrup while still hot. It serves 16 and takes about an hour plus cooling time.

Ree layers the phyllo two sheets at a time, buttering only the top sheet so it sticks to the one below it. This saves time and still gives you that flaky, shattering crunch between each nut layer. She cuts the diamond pattern before baking, not after, so the layers separate cleanly in the oven and the syrup can seep all the way down into every cut when it goes on hot.

Ree keeps the unused phyllo sheets under plastic wrap and a damp cloth the entire time so they don’t dry out and crack. She makes the honey syrup while the baklava bakes so both are ready at the same time, which is important because the syrup needs to hit the pastry while it’s still hot from the oven. She drizzles it in two rounds so the first layer absorbs before the second one goes on.

Pioneer Woman Baklava

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesTotal time:1 hour 50 minutesServings:16 servingsCalories:498 kcal Best Season:Summer

Description

This Pioneer Woman baklava is made with layers of buttered phyllo, cinnamon walnuts, and a warm honey vanilla syrup for a crispy, sticky homemade treat.

Ingredients

• 1 package phyllo dough, thawed
  
• 4 cups chopped walnuts or pecans
  
• 1 teaspoon cinnamon
  
• 1½ sticks butter, divided
  
• 2 cups honey
  
• ½ cup water
  
• ½ cup sugar
  
• 3 teaspoons vanilla extract

Instructions

1. Remove the phyllo dough from the freezer and place it in the fridge for 24 hours to thaw. Take it out of the fridge 1 hour before using.
   
2. When working with phyllo, only remove the sheets you need. Keep the rest covered with plastic wrap and then a damp cloth so they don’t dry out.
   
3. Toss together the chopped walnuts and cinnamon in a bowl. Set aside.
   
4. Preheat the oven to 350 degrees F. Melt half a stick of butter in a small saucepan and brush a rectangular baking pan with some of the melted butter. Trim the phyllo sheets to fit the pan if they’re much bigger.
   
5. Butter the top sheet of phyllo, then grab it along with the unbuttered sheet below it. Place the two sheets in the pan, buttered side face down. Press lightly into the pan. Repeat this twice more so you have 6 sheets of phyllo in the pan.
   
6. Sprinkle enough walnuts to make a single layer. Butter 2 sheets of phyllo and place them on top of the walnuts. Add more walnuts, then 2 more buttered phyllo sheets. Repeat until you run out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top.
   
7. Cut a diagonal diamond pattern into the baklava using a very sharp knife.
   
8. Bake for 45 minutes, or until the baklava is very golden brown.
   
9. While it bakes, combine the remaining 1 stick of butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low and let it simmer.
   
10. When the baklava comes out of the oven, drizzle half the honey mixture evenly over the top. Let it sit and absorb for a minute, then drizzle more until it’s thoroughly moistened.
    
11. Let the baklava cool uncovered for several hours. Once cool and sticky, carefully remove the pieces from the pan and serve.

FAQs

What should I serve with baklava?

A cup of strong black coffee or Turkish tea is the classic pairing and honestly the only thing it really needs. If you’re putting together a dessert spread, it works well next to something lighter like Apple cider cookies or a Honey Poppy Seed Fruit Salad. The honey sweetness holds its own so you don’t want anything too rich competing with it.

My phyllo keeps cracking and tearing before I can get it in the pan. How do I stop that?

It’s drying out too fast. Keep every sheet you’re not actively using under plastic wrap with a damp towel on top. If the sheets are already cracking when you unroll them, they probably thawed too quickly. The slow 24-hour thaw in the fridge is the move. Never thaw phyllo on the counter or in the microwave.

Can I use pecans instead of walnuts?

Yes, and Ree says either one works. Pecans give you a sweeter, more buttery flavor. Walnuts are more traditional and have a slight bitterness that balances the honey syrup. Some people mix both, which gives you the best of each without committing to one.

How far ahead can I make baklava?

It actually gets better after a day or two as the syrup fully soaks in. Store it in a single layer in an airtight container at room temperature for up to two weeks. Don’t refrigerate it because the cold makes the phyllo lose its crunch and the whole thing turns soft and chewy in a bad way.

Why does my baklava come out soggy instead of crispy?

Either the syrup was too cool when you poured it on, or you used too much. The hot syrup on hot baklava is what creates that sticky but still crunchy texture. If you dump the entire batch of syrup on at once, it drowns the pastry. Go in two rounds and let the first one absorb before adding more.