Delicious and Easy-to-Make Breaklava Recipe

Indulge in the taste of flaky phyllo pastry layered with a sweet and nutty filling, soaked in a fragrant syrup. Breaklava is a delicious twist on the traditional Baklava recipe that is perfect for any occasion. This recipe requires simple ingredients and easy steps, making it a great choice for both experienced bakers and beginners. With a preparing time of about 60 minutes, you can impress your friends and family with this delightful dessert.

Ingredients

• 1 package (16 ounces) phyllo pastry sheets
• 1½ cups unsalted butter, melted
• 2 cups mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup honey
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, mix together the chopped nuts, sugar, and cinnamon. Set aside.
3. Unwrap the phyllo pastry sheets and cover them with a damp cloth to prevent drying out.
4. Take one sheet of phyllo pastry and place it into the greased baking dish. Brush it with melted butter. Repeat this process with 5 more sheets, brushing each layer with butter.
5. Sprinkle a generous amount of the nut mixture evenly over the layered phyllo pastry.
6. Layer another sheet of phyllo pastry on top of the nut mixture and brush with butter. Repeat this step with 5 more sheets, brushing each layer with butter.
7. Continue layering the nut mixture and phyllo pastry until all the ingredients are used, reserving 6 sheets of phyllo for the top layer.
8. Before adding the top layer, brush each of the reserved 6 phyllo sheets with butter and layer them on top.
9. Using a sharp knife, cut the breaklava into desired shapes (e.g., squares or diamonds).
10. Bake in the preheated oven for 35-40 minutes or until golden brown and crispy.
11. While the breaklava is baking, heat the water, honey, and vanilla extract in a saucepan over medium heat. Stir until the mixture comes to a boil, then reduce the heat and simmer for 5 minutes.
12. Remove the breaklava from the oven and immediately pour the hot syrup evenly over the pastry. Allow the breaklava to cool and soak in the syrup for at least 3 hours or overnight.
13. Serve the breaklava at room temperature and enjoy!

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