All the richness and gooey-ness of baklava in a much easier version…Baklava Pie! Perfect for holidays, and anytime.
Easy Baklava Pie Recipe
I first tasted this at my hair salon, of all places! One of the stylists had made it and brought it in for people to taste, and I fell in love immediately. It’s very similar to baklava, but SO much easier to make. It’s incredibly rich, chock full of nuts enfolded in a buttery, flaky crust and soaked in a delightful honey syrup. Seriously good. My kids love this so much, that one of my boys even asked for it for his birthday, in lieu of cake!!!
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!
I serve it with a dollop of honey whipped cream and a sprinkle of cinnamon & sugar, but vanilla ice cream is super yummy with it too! The recipe calls for walnuts, but I’ve used pecans before too, and it’s just as delicious–just a different taste. This is a family favorite, so ENJOY!!!
- 4 cups chopped walnuts
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 package frozen phyllo dough, thawed, (I used about half the package)
- 1 cup butter, melted
- 3/4 cup sugar
- 1/2 cup honey
- 1/2 cup water
- 1 teaspoon vanilla extract
Honey Whipped Cream
- heavy cream
- cinnamon & sugar
- 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. Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out. Repeat seven times (seven more layers of the dough, brushed with butter).
Sprinkle 1 1/3 cups of the nut mixture into crust.
- 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
do more pieces 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.