Very Lazy Baklava

Ingredients

• 200 g Raw nuts (Walnuts or pistachios are best; chop them in a blender. Some of the chopped nuts can be reserved for decoration.)
• 50 g Butter (Melted.)
• 50 g Honey for the filling
• 175 g Puff pastry (The source specifies 150–200 g; thaw before use.)
• 1 Egg yolk (Mix with the milk for brushing.)
• 1 tbsp Milk (Mix with the egg yolk.)
• 50 g Honey for soaking
• 50 ml Boiling water (For the honey syrup.)
• Chopped nuts for decoration (Optional; the source does not specify a quantity.)

Steps

1. 1

   Finely chop the raw nuts in a blender.

2. 2

   Add the melted butter and honey for the filling to the nuts. Mix thoroughly until a thick mixture forms.

3. 3

   Thaw the puff pastry, roll it out thinly, and cut it into 4 strips.

4. 4

   Spread the nut filling along each strip of pastry. Pinch the edges together firmly and press the seam closed.

5. 5

   Place the 4 formed pastry tubes next to one another in a parchment-lined baking dish, seam-side down.

6. 6

   Cut the tubes into equal-sized squares; the source states that this yields approximately 24 pieces.

7. 7

   Mix the egg yolk with the milk and brush the surface of the baklava with the mixture.

8. 8

   Bake in an oven preheated to 200 °C for 20–25 minutes.

9. 9

   For the soaking syrup, combine the honey with the boiling water and stir until a syrup forms.

10. 10

    Remove the baklava from the oven and immediately soak it thoroughly with the honey syrup. If the baking dish allows, you can pour in all the syrup at once and let it absorb.

11. 11

    Decorate the baklava with chopped nuts, serve, and enjoy.

Notes

The source gives the amount of pastry as a range of 150–200 g. The baking time is listed as 20–25 minutes in the description and approximately 20 minutes in the transcript; use the stated range as a guide. The temperature is given without specifying the oven mode.

Nutrition per serving

• dessert
• baking
• baklava
• quick recipe
• puff pastry
• with nuts
• with honey
• Ukrainian cuisine