These Quick and Easy Baklava Pastries start with store-bought puff pastry and take just a short time to put together. With all the flavours of classic Baklava, in easy, pastry form!
Earlier this week, I shared a trio of quick and easy savoury puff pastry treats. Since I had one roll of puff pastry left, I decided to bake up something sweet. These Quick and Easy Baklava Pastries have all the wonderful flavours of classic Baklava, in an easy to make and eat pastry.
Classic baklava is made with phyllo dough, and the process of making it is definitely a labour of love. These quick pastries start with easy, store-bought puff pastry instead, but keep the same great flavours of the classic. Brushing them with warm honey as soon as they come out of the oven creates wonderful flavour.
Cook's Notes for Quick and Easy Baklava Pastries
You may have better shopping options than I do, but the only way I could get roasted, salted pistachios was to buy them in the shell and un-shell them myself.
Your pastry sticks may fall over a bit as they bake, but not to worry. It just adds to the character :)
When working with puff pastry, it's most important to keep it as cool as possible. That's why we just work on it a bit, then chill in between steps. Don't skimp on this part, for the best results.
If you like, you can make these up to the final chilling stage and freeze them instead, to bake later. Simply blace the baking sheet in the freezer instead of the fridge. Leave for 30-45 minutes, then transfer the pastries to a freezer bag. To bake, simply place frozen pastry on a baking sheet and bake per the recipe, allowing a few extra minutes as they are starting from frozen.
Want to change it up? Instead of baking as sticks, try them as twists. Simply skip the scoring part. After you cut them in strips, grab both ends of the strip and twist it a few times. Place on baking sheet. Chill as usual. Brush with egg wash and bake.
Seasons and Suppers Kitchen Essentials
Quick and Easy Baklava Pastries
- 1 10x10-inch roll all-butter puff pastry (thawed)
- 2 Tbsp unsalted butter (melted)
- 1/2 cup roasted salted pistachios
- 1/2 cup walnuts
- 2 tsp orange zest
- 1/4 cup white granulated sugar
- 2 tsp cinnamon
- 1 large egg
- 1 tsp water
- 1/4 cup honey (warmed)
- Combine all the filling ingredients in a small bowl and set aside.
- Unroll puff pastry on a lightly floured cutting board. Brush with melted butter. Sprinkle the prepared filling evenly over just the bottom half of the square. Fold the uncovered top half of the puff pastry over the filled half, lining up the edges. Place the pastry block, still on the cutting board, in the refrigerator to chill for 15 minutes.
- Line a baking sheet with parchment paper and set aside.
- Remove pastry from the refrigerator. Using a sharp knife, score the top of the pastry by making diagonal score lines about 1 inch apart, then repeating making diagonal score lines in the other direction, making a diamond patern on the top of the dough. Be careful not to cut all the way through to the filling.
- Trim the 3 unfolded edges by about 1/4 inch and discard. Cut the remaining dough block in to nine 1-inch wide slices, creating sticks 1-inch wide x 5 inches long. Place these on to the parchment-lined baking sheet, allowing 1 inch between each one. Carefully brush the top of the pastry with egg wash, being careful not to let the egg wash drip down the sides. Place the baking sheet in the fridge to chill for 15 minutes.
- While pastries are chilling, preheat oven to 400F.
- Bake in preheated oven for 15-20 minutes, or until puffed and golden. Remove from oven and leave pastries on baking pan. Heat honey in microwave or small saucepan until bubbling. Brush pastries with hot honey while still warm. Allow to cool slightly, then remove to a cooling rack to cool completely.
- These are best when freshly baked, but keep well in an airtight container for a day or two.