I remember the first time I tried baklava, it was also my first time celebrating Greek Easter with my husbands family, though lucky for my family, my sweet MIL makes it for Thanksgiving and Christmas too. I quickly fell in love with the texture, and subtle honey flavors, and wanted to learn how to make it myself. Fast forward 13 years, and I’ve been making baklava for my husband, and children several times a year now.
This Recipe for baklava is super easy, yummy, and not at all intimidating. When I first tried to make baklava, I was blessed to have my husband teach me his family’s recipe, though it was still a little overwhelming. Once you get the hang of it, it’s really quite easy, and comes together nicely. As I’ve said, I was a little nervous in the beginning, though with practice I’ve been able to make this recipe time and again, and I’ve even adapted this recipe from my husbands family’s already amazing Greek baklava recipe, to incorporate some of my Spanish flavors for a baklava that is full of flavor, and warmth.
Now I can’t call this baklava traditional, but it definitely is a flavorful dessert that is sure to please. And the best part is you should be able to get 24 pieces from this recipe. I’ve sometimes cut the triangles smaller and was able to get 33 pieces of baklava. And on that note: There are different methods to cutting baklava, I suggest watching a few videos on how to, as some are easier than others. I have used different methods from time to time, and in all honestly, they still all taste good. If curious on my most common method; check the below “how to” image. Lastly, keep your baklava in a sealed, air-tight container, and it will keep for up to two weeks. However, I doubt it will last that long.