The Easiest Baklava Recipe You’ll Ever Make (Baklava Sticks!) ✨Crispy, sweet, and absolutely

The Easiest Baklava Recipe You’ll Ever Make (Baklava Sticks!) ✨Crispy, sweet, and absolutely foolproof — you cannot get this wrong. These baklava sticks are way easier than traditional baklava, and they’re guaranteed to be a hit at your table.

🥜 Ingredients
* 6 sheets phyllo dough, thawed
* Oil spray (I used avocado oil)
* ½ cup walnuts
* ½ cup pistachios
* ½ cup pecans
* ¼ cup sugar
* 1 tsp cinnamon
For the Rosewater Syrup:
* 1 cup sugar
* 1 cup water
* 1 tbsp rosewater essence

🍯 Instructions
1. Prep the phyllo: Measure and trim sheets so they fit your pan. Keep them covered with a clean kitchen towel to prevent drying.
2. Make the filling: Finely crush the nuts (not powdery, but no big chunks). Toss with sugar and cinnamon.
3. Assemble: Take one sheet of phyllo, lightly spray with oil, and sprinkle on the nut mixture. Using your hands, push the dough up from the bottom so it crinkles like an accordion. Place into a greased pan. Repeat with remaining sheets.
4. Cut & bake: Slice into 3-inch pieces, spray lightly again, and bake at 350°F (175°C) for 25–30 minutes, until golden.
5. Make the syrup: In a saucepan, bring sugar, water, and rosewater essence to a boil. Simmer 5 minutes, then let cool slightly.
6. Finish: Pour the warm syrup over the baked baklava sticks, letting them soak up all that fragrant sweetness.

💡 Tip: Traditionally baklava is made with butter, but oil works just as well — and it’s a perfect dairy-free option!

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Crispy, flavorful, and most importantly, sweet. M sweet sweet baklava sticks. Most people know baklava, but have you ever heard of a baklava stick? You got to stick around because these are truly addicting. Recipe starts by preparing a simple nut filling. You can use assorted nuts like I did, or just choose one of your favorites. Toss the crushed nuts with a little bit of sugar and cinnamon and that’s it. I know fo dough can feel intimidating. It tears, it dries up. But trust me, if you follow these steps, you’ll see just how simple it is to work with. My fellow sheets were kind of large, so I cut them in half. I take one sheet, give it a little spray of oil, then sprinkle on the nut mixture. Using your hands, push the dough from the bottom up, so crinkles up like an accordion. Then place it straight into your pan. You might be wondering why I’m using oil instead of traditional melted butter, but I found that oil works just as beautifully, and it’s a great option if you’re looking to make this dessert dairyf free. Right before baking, I just cut them down the center, give them one more light spray, and into the oven they go, which gives me the perfect window to prepare the rose water syrup. Once they’re baked, I pour over the warm syrup. The syrup seeps into every fold, drenching them in that fragrant flavor. The result is a gorgeous dessert just in time for the sweet new year of Oasha Chenna. And trust me when I tell you, everyone at your table will be going back for seconds and thirds.