Easy Baklava

This sounds more difficult to me. Laying out 1 sheet of phyllo at a time and buttering each sheet as you go isn't difficult. Just cover sheets with a damp cloth is ready. Rose water is essential for me. NO PEANUTS! I've made baklava (or buttlava as we refer to it) is a favorite!

This doesn't look simple to me. I make baklawa (arabic -no V) many times a year and only use walnuts but I might try pistachios. And, I stick with sugar syrup. Mid-eastern baklawa uses mazaher, orange blossom water, which makes it seem a bit more exotic according to the Anglo tasters I have given it to. The hardest part of traditional baklawa is cutting the diamond pattern before baking it but a really sharp pointed knife works well. I also use clarified butter as recommended by Maureen Abood.

I made this today as written (peanuts and all!). There aren't any peanut allergies in my family or friend group, and we had them on hand along with the other nuts called for. It turned out well. My peanuts were roasted, so the peanuty scent is a bit dominating in the end result, but I like it. After reading comments here, I drizzled melted butter over the whole lot, and that helped. I didn't find this recipe "easy" overall, though I've never made traditional baklava

I agree with others here -- peanut baklava -- no way! Overpowering taste and second, not regional, if anyone is counting.

I think this worked out nicely. It is fun to try a different way of assembling. I don’t know if it saved too much time. Like other commenters, I omitted peanuts and used straight butter. But I loved all the aromatics included in this recipe...it let you a delicious, light, complex flavor. It is also easy to serve this way!

If the nut mixture has a T or 2 of liquid then it will be pasty enough to remain inside the rolls as they are cut. However, peanuts will ruin Baklava.

Sub extra pistachios and walnuts for the peanuts— superb!

Ok. This is SO good. Ditch the peanuts and add more pistachios and walnuts. Such a hit. Great flavor and perfect size. Keeper for sure— party favorite.

I have been wondering how to make a different kind of pecan pie this Thanksgiving, something a bit lighter and, with more texture. - I kept the spices in the syrup the same and I replaced the honey for a good maple syrup and the granulated sugar for dark brown sugar. - For the filling, I used only pecans, dark brown sugar and good Vietnamese cinnamon. - I baked it on a nice ceramic tray already on their side and poured the syrup after, no tray transferring A keeper!

Indeed, faws. For one: What is the No. phyllo used? Some phyllo dough are too thin to wrap sharp nuts in whereby while wrapping, the nuts come poking through making it difficult. Phyllo packages all have numbers that distinguish the thickness, the smallest number being the thinest. And, this "simplified version" is something Greeks have been making for centuries -- the dessert is called "Saragli". Could be Turkish in origin, who knows, but it's certainly "Middle Eastern" inclusive of Greece.

The idea of the presentation is appealing just to do something different but I too would stick with the recipe I’ve used for decades as far as the filling and syrup. Can’t imagine using peanuts. Has anyone actually made this as written and tasted it?

This is not any faster than the standard method. It also uses too much freezer space. Using peanuts is close to heresy.

This shape of “ baklava” is very well known in the traditional Bosnian cuisine under the name of “ružice”(pronounced something like “ruzhitsey”), meaning roses. It is made only with either walnuts or hazelnuts and a very simple sugar/water/lemon syrup.