Pioneer Woman’s Baklava is made with phyllo dough, nuts, cinnamon, butter, honey, water, sugar, and vanilla extract resulting in a sweet dessert that takes an hour to prepare!
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- Pioneer Woman Heavenly Cream Filled Cupcakes
- Pioneer Woman Burnt Cheesecake
- Pioneer Woman Crack Cake
𧥠Why Youâll Love This Baklava Recipe:
- Perfectly Flaky Layers: The phyllo dough becomes wonderfully crisp and flaky, offering a delightful texture with every bite.
- Nutty Crunch: Chopped walnuts or pecans create a rich, crunchy filling that contrasts beautifully with the soft dough layers.
- Sweet and Sticky Syrup: A blend of honey, butter, and vanilla soaks into the layers, giving the baklava a sweet, aromatic finish.
- Straightforward Preparation: Despite its impressive taste, the recipe is easy to follow, making it accessible even for baking beginners.
â What Is Pioneer Woman’s Baklava Recipe?
Pioneer Woman’s Baklava features layers of buttery phyllo dough, chopped nuts, cinnamon, and butter, topped with honey-sugar syrup, and baked to a golden perfection.
đŻ Pioneer Woman Baklava Ingredients
- 1 package phyllo dough
- 4 c. chopped walnuts or pecans
- 1 tsp. cinnamon
- 1 1/2 sticks of butter
- 2 c. honey
- 1/2 c. water
- 1/2 c. sugar
- 3 tsp. vanilla extract
đ„š How To Make Pioneer Woman Baklava
- Thaw phyllo dough in the fridge for 24 hours before use. Remove from the fridge 1 hour before working with it.
- Set oven temperature to 350°F.
- Melt 1/2 stick butter and use it to butter a rectangular baking pan.
- Place 2 sheets of phyllo in the pan, buttering the top sheet. Repeat twice more (6 sheets total).
- Mix walnuts and cinnamon. Sprinkle a layer over the phyllo.
- Butter 2 more sheets of phyllo and place them on top of the walnuts. Add more walnuts, then another 2 buttered sheets. Repeat until walnuts are used.
- Top with 4 more buttered sheets, ending with a buttered top. Cut a diagonal diamond pattern on top.
- Bake for 45 minutes or until golden brown.
- In a saucepan, combine the remaining 1 stick butter, honey, water, sugar, and vanilla. Bring to a boil, then reduce heat to low.
- Drizzle half of the syrup evenly over the baked baklava. Allow it to absorb, then add more syrup until thoroughly moistened.
- Let cool uncovered for several hours. Cut and serve.
đ Recipe Tips
- Thaw Phyllo Dough Properly: Itâs crucial to thaw the phyllo dough in the refrigerator for 24 hours to ensure it remains pliable. Once thawed, let it sit at room temperature for about an hour before working with it to prevent tearing.
- Butter Each Layer Generously: For the best results, brush each layer of phyllo dough with melted butter, making sure to cover it evenly. This ensures that the layers crisp up beautifully and have that signature flaky texture.
- Score the Baklava Before Baking: Use a sharp knife to cut the baklava into diamond or square shapes before placing it in the oven. This will allow the syrup to penetrate better and make it easier to cut once itâs baked and cooled.
- Allow to Cool Completely: After baking, let the baklava cool completely in the pan before cutting and serving. This helps the syrup to soak in fully and the pieces to hold their shape when served.
â What To Serve With Baklava?
Serve Baklava with a cup of Cherry Limeade or Coffee Creamer, Gumdrops, a scoop of Mermaid Ice Cream, and a bowl of Fruit Salad.
đ How To Store Leftovers Baklava?
- At Room Temperature: Keep leftover baklava in an airtight container for up to 5 days.
- In The Fridge: Store leftover baklava in a sealed container for up to 2 weeks.
- In The Freezer: Wrap tightly leftover baklava and freeze for up to 3 months.
đ„” How To Reheat Leftovers Baklava?
- In The Oven: Warm leftover baklava on a baking sheet at 300°F for 10 to 15 minutes, or until warmed.
- In The Microwave: Heat leftover baklava in a microwave-safe plate on low for 10 to 15 seconds.
- In The Air Fryer: Reheat leftover baklava in an air fryer basket at 350°F for 3 to 4 minutes, until heated.
FAQs
Why is the bottom of my baklava soggy?
Soggy baklava can result from over-brushing phyllo with butter, causing excess moisture that affects crispiness and texture.
Should nuts be toasted for baklava?
, use raw nuts instead of toasted ones for baklava to ensure they absorb flavors and remain crunchy in the syrup.
Do you cut baklava before or after baking?
Cut baklava before baking to ensure the syrup seeps evenly into each piece, resulting in better texture and flavor.
Can I prep baklava the night before?
Yes, you can prep baklava the night before. Assemble, cover, refrigerate, then bake it fresh the next day.
How to tell when baklava is done?
Baklava is done when the top is golden brown and you hear bubbling sounds, indicating the syrup is absorbed.
Should syrup be hot or cold baklava?
Pour hot syrup over the baklava while itâs still hot from the oven to ensure proper absorption and a crispy texture.
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Pioneer Woman Baklava Nutrition Facts
Amount Per Serving
- Calories 306
- Total Fat 20g
- Saturated Fat 7.1g
- Trans Fat 0.3g
- Cholesterol 21mg
- Sodium 213mg
- Potassium 146.4mg
- Total Carbohydrates 29g
- Dietary Fiber 1.8g
- Sugars 16g
- Protein 5.5g
Pioneer Woman Baklava Recipe
Description
Pioneer Womanâs Baklava is made with phyllo dough, nuts, cinnamon, butter, honey, water, sugar, and vanilla extract resulting in a sweet dessert that takes an hour to prepare!
Ingredients
Instructions
- Thaw phyllo dough in the fridge for 24 hours before use. Remove from the fridge 1 hour before working with it.
- Set oven temperature to 350°F.
- Melt 1/2 stick butter and use it to butter a rectangular baking pan.
- Place 2 sheets of phyllo in the pan, buttering the top sheet. Repeat twice more (6 sheets total).
- Mix walnuts and cinnamon. Sprinkle a layer over the phyllo.
- Butter 2 more sheets of phyllo and place them on top of the walnuts. Add more walnuts, then another 2 buttered sheets. Repeat until walnuts are used.
- Top with 4 more buttered sheets, ending with a buttered top. Cut a diagonal diamond pattern on top.
- Bake for 45 minutes or until golden brown.
- In a saucepan, combine the remaining 1 stick butter, honey, water, sugar, and vanilla. Bring to a boil, then reduce heat to low.
- Drizzle half of the syrup evenly over the baked baklava. Allow it to absorb, then add more syrup until thoroughly moistened.
- Let cool uncovered for several hours. Cut and serve.
Notes
- Thaw Phyllo Dough Properly:Â Itâs crucial to thaw the phyllo dough in the refrigerator for 24 hours to ensure it remains pliable. Once thawed, let it sit at room temperature for about an hour before working with it to prevent tearing.
Butter Each Layer Generously:Â For the best results, brush each layer of phyllo dough with melted butter, making sure to cover it evenly. This ensures that the layers crisp up beautifully and have that signature flaky texture.
Score the Baklava Before Baking:Â Use a sharp knife to cut the baklava into diamond or square shapes before placing it in the oven. This will allow the syrup to penetrate better and make it easier to cut once itâs baked and cooled.
Allow to Cool Completely:Â After baking, let the baklava cool completely in the pan before cutting and serving. This helps the syrup to soak in fully and the pieces to hold their shape when served.
Pioneer Woman Baklava Recipe