Didi's Baklava Bars

Recipe Rating:
 5 Ratings
Serves: 12+
Prep Time:
Cook Time:


1 batch (or if large batch 1/2 of batch) of your favorite sugar cookie recipe. divide in half. to the half that you will be using add;
1 tsp grated lemon zest
1 1/2 c chopped walnuts
1/3 c granulated sugar
1/4 c butter or margarine softened
1 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp salt
2 1/2 c choppd phyllo dough defrosted
1/3 c honey
2 Tbsp butter or margarine softened
1 1/2 Tbsp brown sugar
1 1/4 tsp lemon juice
1/2 tsp cinnamon
1/8 tsp ground cloves
2 tsp vanilla

The Cook

Didi Dalaba Recipe
Well Seasoned
Greece, NY (pop. 210,565)
Member Since Aug 2011
Didi's notes for this recipe:
This is my adoption of an amazing original recipe from the BC website! I made the original version, it was awesome... but alas, super expensive!! I needed to make a more budget family vesion, pronto!!
I tweaked and tweaked, and this is the final product. Their is a little tutorial going on with the phyllo dough, I hope that helps alot of people, because I know so many that are weary of trying phyllo dough.
The nutty, spicy and honey flavors are just amazing!! Every man in your life will come begging back for more... you know what they say about men and cinnamon?? ;-)

I get asked to bring this all the time!! They disappear faster than I can make them!!
We call it "easy peasy baklava".

Make it Your Way...

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Preheat oven to 350F. Using a 13 x 9 inch pan, spray with non-stick cooking spray. To the bottom only of the pan, add your cookie dough that you have now added the grated lemon zest. Press down evenly and bake for approximately 15 minutes. Remove from oven, set aside.
While cookie base is baking, get your filling ingredients ready.
Start by chopping up your phyllo dough. On a clean flat surface, lay your phyllo dough.
Measure out about 3-4 inches, and cutting straight down using a sharp knife.
Slice into strips, lay the strips ontop of each other and chop roughly.
In a bowl, add the rest of your filling and mix well.
Remove the cookie base from the oven, add the nut mixture.
Add the chopped phyllo dough. Bake for another 25 minutes. As the baklava bars are baking, in a small sauce pan, add the glaze ingredients and bring the mixture to a bubble. Remove from heat, set aside.
Remove the baklava bars from oven.
Immediately pour glaze over baklava bars.
Let cool for at least 1 hour ( I know, just walk away, that's what I have to do ;-) ) Cut into square size of you choice.


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user Didi Dalaba didicoffeegirl - Sep 23, 2011
I shared a photo of this recipe. View photo
user Jan W Neeniejan - Sep 23, 2011
wow, Didi, this is a lot simpler than the original method!! First time I made it, I didn't know the dough had to be thawed before unwrapping...disaster! Second time, I mastered that part but then it dried too fast (didn't keep moisture on it) so it all broke apart...didn't look great but it tasted ok...think I'll try this method, it's sure a lot simpler!!! Thanks for sharing this one!!! ♥
user Didi Dalaba didicoffeegirl - Sep 23, 2011
Your welcome Jan!!! Phyllo dough is actually so simple to use w/ the basics. Alas, the box doesn't tell you what to do. It's a family thing, mom to daughter.. do this and don't do that.

My next recipe I will be posting tonight is for "tiropitakia", *savory cheese puffs*. I will literally have a tutorial on the use of phyllo dough on this... give me a minute, I need a glass of wine or something... then will be posting, lol.

I'm so glad I helped you Jan. This recipe is literally, THE BOMB!!! You'll never make regular baklava again, why?? This is so much simpler!!!!
user Leila Rockwell leilaroc - Sep 23, 2011
I have two boxes of Phyllo dough and have never been able to make baklava yet, I'm so happy you came up with this recipe as now I can make it your way. Thank you for posting it and I'm saving your recipe.

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