Lightning Quick Baklava
- SERVES
- 20
- COOK TIME
- 22 Min
It takes hours to make traditional baklava, and that's fine when we have the time. But when we don't, this shortcut version is ready quick as lightning, and that's how fast it'll disappear from the table.
What You'll Need
- 1 sheet frozen puff pastry (from a 17 ¼-ounce package), thawed
- 1 cup chopped walnuts
- 1/4 cup confectioners' sugar
- 1/4 cup (½ stick) butter, melted
- 2 tablespoons light corn syrup
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
What to Do
- Preheat oven to 400 degrees F. On a lightly floured surface, roll out puff pastry sheet to a 10-inch square then cut into 2-inch squares; place on a baking sheet.
- In a small bowl, combine walnuts, sugar, and butter; mix well. Spoon mixture evenly into center of each square. Bake 12 to 14 minutes, or until pastry is golden.
- In a small bowl, combine corn syrup, honey, and lemon juice; mix well. Brush evenly over tops of hot pastry squares. Allow to cool on wire racks and serve, or store in a flat airtight container until ready to serve.
Notes
These disappear fast, so if you're expecting a big crowd, bake a second batch with the second sheet of puff pastry. (Of course, double the remaining ingredients.)
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sierrapines1 45000 52
Feb 08, 2019
In the directions, this recipe does not have a top layer of dough. I have made baklava and, without a top layer, the filling will ooze out. Whoever wrote this recipe, obviously, has never made baklava.
Test Kitchen Team
Feb 11, 2019
Hello! As stated in the headnote, this recipe is not traditional baklava. It is meant to be a shortcut version of the more classic recipe you're familiar with. Therefore the top layer is meant to be left off. Thank you so much for your comment!
sILVER bELLE
Jul 15, 2012
NOT what a woman in G'port made for me b4 my brian aneurysm. Mrs. Gundas @ Angelos came over here to give Angelo a better life. I am also looking for a spinach dish she made me.
licksnpurrs 158123 9
Jun 21, 2012
Re: Lightning Quick Baklava. I assume the 2 inch pastry square should be folded over to keep the filling from oozing out before placing it in the oven. Directions a little confusing to a novice.
Muzzik
Jun 21, 2012
See the recipe "Not Traditional Baklava" for an easier, less ingredient recipe. You actually fold over the pastry, seal it, and later cut it after baking.
marlysjvd 4683358
Feb 23, 2012
so is this supposed to be like open-faced? this is what directions are suggesting
peye5252 1418020
Feb 23, 2012
Not quit understanding if you put a square over the other to form a pocket.How else would you brush something over square???
alleb 4978513
Nov 01, 2011
Really want to try this recipe--sounds so easy. But--can you expand on step #2 of directions, as we go into step #3? Your recipes I've tried are awesome and easy. Thank you so much!
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