Easy Baklava Pie Recipe

All the richness and gooey-ness of baklava in an easier version. Baklava Pie is a yummy combination of nuts, honey & cinnamon, enfolded in a buttery, flaky crust. Super easy, and a must for baklava lovers!

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Very similar to baklava, Baklava Pie is incredibly rich, chock full of nuts enfolded in a buttery, flaky crust and soaked in a delightful honey syrup. Seriously good. If you are a baklava lover, and want to try it at home, this is a great place to start. It’s an easy recipe that’s absolutely worth the prep time!

It looks like it might be complicated, but it’s really quite easy, and there are few ingredients.  It’s perfect for the fall, and into the holiday season as part of your Thanksgiving or Christmas dinner menu. It looks fancy, so the presentation works really well for a party or gathering.

Whenever I have guests coming over, I like to make a really yummy dessert, and this is one of my favorites. It always impresses, and I love it because it comes together easily and quickly.  My kids also like to help, and it’s a great way to get them involved in the kitchen. Of course, they like to help because there’s a promise of tasting along the way! 

Ingredients

• Chopped walnuts
• Packed brown sugar
• Ground cinnamon
• Phyllo dough
• Butter
• Sugar
• Honey
• Vanilla extract
• Heavy cream

I usually use about a half of a large package of phyllo dough in this recipe, but it’s nice to have the extra just in case something happens along the way! Leftover phyllo dough can be used a number of ways, so it won’t go to waste.

Equipment

• 9-inch pie dish
• Pastry brush
• Large mixing bowl
• Saucepan
• Hand mixer or stand mixer (if making Honey Cream)

How to make

In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside.

Place a sheet of phyllo dough in a greased 9-in. pie plate; brush with butter. Repeat seven times (seven more layers of the dough, brushed with butter). Sprinkle 1 1/3 cups of the nut mixture into crust.

Tip: Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.

Place a sheet of phyllo over nut mixture; brush with butter. Repeat three times. Sprinkle with 1 1/3 cups of the nut mixture. Layer with another sheet of phyllo; brush with butter. Repeat three times. Sprinkle with remaining nut mixture.

Top with a sheet of phyllo; brush with butter. Repeat seven times. Fold ends up onto top of pie; brush with butter. Using a sharp knife, score pie into eight pieces. (You can cut into smaller slices if you like.)

Bake at 350 for 40-45 minutes or until golden brown.

While it’s baking, combine the sugar, water and honey in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over the warm pie. Cool on a wire rack. Refrigerate leftovers.

Make the honey whipped cream by beating heavy cream until soft peaks form, then add 2-3 T. honey until desired sweetness is achieved. Place a dollop on top of each pie slice, then sprinkle with cinnamon & sugar.

How to serve

Cut into small slices using a sharp knife. Serve with a dollop of honey whipped cream and a sprinkle of cinnamon & sugar, a scoop of vanilla ice cream, or just as is!

It’s recommended to eat at room temperature, but you can certainly eat it cold (if storing in the fridge) if you prefer.

Freezing and storage

You can freeze Baklava Pie both before and after baking.

Freeze after baking

Cut into slices. Wrap them individually or in small portions in at least four layers of foil before placing in a freezer safe gallon bag. They’ll last up to 3 months in the freezer. To thaw, place in the refrigerator overnight. Bring to room temperature to eat.

Freeze before baking

Prepare the pie in a foil disposable pie dish. Cover tightly with plastic wrap, then the whole dish in at least four layers of foil. Freeze for up to 5 months. Thaw in the refrigerator, then bake according to recipe directions.

Storage

Baklava will last up to two weeks at room temperature or the fridge in an airtight container. If you want it to be crispier, store at room temp. Refrigerating will make it more chewy.

FAQ

More fall recipes

• How to Make the Perfect Caramel Apple + Caramel Recipe
• Chocolate Chip Pumpkin Bread
• Easy Apple Crisp

You’ve made it this far, so now we’re pretty much best friends! If you make this recipe, I’d love for you to leave me a comment below, and a recipe rating. ★ Follow me on Instagram, Pinterest, and Facebook, for even more ideas!

*Originally posted 2019

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