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    Home » Recipes » All Recipes

    Easy Baklava Triangles

    Published: Jan 17, 2022 · Modified: Jan 19, 2022 by Voula with 2 Comments

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    These easy baklava triangles are perfect for parties and get-togethers! They are buttery, crunchy and drizzled with a thick honey syrup!

    baklava triangles and dried roses on a plate

    If you love Greek desserts, you’ll love this recipe, too! It’s similar to my Greek Baklava Rolls Saragli, but bigger!

    WHY THIS RECIPE WORKS

    It’s refined sugar free. These baklava triangles are healthier than traditional baklava as they are made with honey instead of sugar. As a result, they’re not as sweet as baklava made with sugar syrup.
    It’s simple. These baklava triangles are so easy to make. My detailed picture tutorial will guide you through each and every step!

    What do these baklava triangles taste like?

    These delicious baklava triangles are crunchy and buttery with a mildly spiced walnut filling. Despite being drenched in a thick sweet syrup, they’re not overly sweet and the pistachios and dried roses on top really balance the flavors.

    WHAT YOU NEED TO MAKE BAKLAVA TRIANGLES

    INGREDIENTS FOR BAKLAVA TRIANGLES

    BAKLAVA TRIANGLES INGREDIENTS

    Honey: I use Greek thyme honey for this, but any good-quality honey would work. Try and get the best you can afford, it really makes all the difference in the taste!
    Nuts: I use walnuts, almonds and pistachios, which are the nuts traditionally used, but hazelnuts or pecans would be good too!
    Spices: I use ground cinnamon and sticks, whole cloves, and freshly ground nutmeg. I always grind a little bit of a whole nutmeg, because I think it really boosts the flavor and makes the filling more fragrant!
    Butter: I use unsalted melted butter for the phyllo dough.
    Lemon & water: I use lemon peels and water for the syrup.
    Phyllo dough: I use 1 package phyllo dough which has about 14 sheets.
    Dried roses: This is totally optional and not necessary for the recipe. However, I always sprinkle the baklava triangles with some food grade dried rose buds for a more exotic flavor. It also adds a nice color!

    ADD-INS & VARIATIONS

    Filling Options
    For the filling, I kept it simple and close to traditional Greek baklava, which includes walnuts, almonds and pistachio nuts. You could also use hazelnuts or pecans, instead.

    You could also add some chocolate chips or chopped dark chocolate to the filling!

    Sweeter Options
    First of all, if you prefer a lot of syrup, just double the ingredients for the honey syrup!

    For sweeter baklava triangles, you could add regular sugar syrup instead. For the recipe, use the syrup in my Greek Portokalopita recipe or my Greek Galaktoboureko recipe.

    HOW TO MAKE BAKLAVA TRIANGLES

    First, make the syrup.

    BAKLAVA HONEY SYRUP step1-2

    STEP 1
    Put the honey, water, lemon peel and slices in a saucepan. Bring to a boil and then reduce the heat and let it simmer for 10 minutes.

    STEP 2
    After 10 minutes, the syrup will be thick and the color will be darker. Remove the peels and the spices with a slotted spoon.

    After that, make the filling.

    baklava nut mix

    Just mix the nuts and spices together in a bowl.

    Now it’s time to prepare the phyllo dough.

    In order to make triangles, we’ll need to cut the dough into strips.

    CUTTING PHYLLO DOUGH step1-2

    STEP 1
    To make the triangles, I need to cut the phyllo lengthwise into strips of about 3.5 inches wide (9 cm). Each brand of phyllo is different, so I measure the short edge and then divide by 4. Mine is about 14 inches (36 cm) wide, which makes each strip about 3.5 inches (9 cm) wide.
    I use a ruler to cut the first stack of strips, but you could also use a pizza cutter.

    STEP 2
    After I cut the first strips, I just pile them on top of the dough so I can cut the same size for the remaining 3 stacks. Just remember to try and work as quickly as possible so the dough doesn’t dry out.

    TOP TIP

    If you tear some phyllo dough like I did, don’t throw it away! Let it dry out and then crush it and add it to the nut filling! Just stir it so it is well-combined in the filling.

    torn phyllo dough steps

    Now it’s time to make the baklava triangles!

    HOW TO FOLD THE PHYLLO DOUGH TO MAKE BAKLAVA TRIANGLES - 2 WAYS

    There are two different methods you could use to fold the triangles.
    Each method is slightly different with its own unique result.

    Method 1

    This method makes crunchier triangles because there are more layers of dough surrounding the filling.

    FOLDING BAKLAVA TRIANGLES STEP 1-3
    FOLDING BAKLAVA TRIANGLES STEP 4-5
    FOLDING BAKLAVA TRIANGLES STEP 6-8
    FOLDING BAKLAVA TRIANGLES STEP 9-10

    STEP 1
    Place a strip of dough on your work surface and drizzle it with melted butter.

    STEP 2
    Place another strip of dough on top of it, as evenly as possible.

    STEP 3
    Add some filling (I added about a heaping tablespoon) leaving some space on the top edge, about 2 inches (5 cm).

    STEP 4
    Then fold the top edge of dough over the filling so you cover it.

    STEP 5
    Hold the covered filling with your left hand and use your right hand to bring a corner over the filling so that it lines up with the edge on the left side.

    STEPS 6 - 10
    Then you fold flag-style all the way to the end. It doesn’t have to be perfect, but you have to work fast so the phyllo dough doesn’t dry out.

    Method 2

    This method results in the nut filling being spread ALL throughout the layers. This makes thinner baklava triangles.

    Place ONE strip of phyllo dough and sprinkle the filling all over. Then fold flag-style as shown above.

    Now it’s time to bake the baklava triangles!

    BAKE BAKLAVA TRIANGLE steps 1-3

    STEP 1
    Place the triangles on a well-buttered tray or baking sheet (you could line the pan with parchment paper, if you want). I always put the triangles really close together so that they don’t lose their shape while baking.

    Then you butter them really well and bake.

    STEPS 2-3

    They’re done when they are a nice golden brown color. As soon as you take them out of the oven, pour the thick honey syrup all over.

    Let the baklava triangles cool and give them some time to absorb most of the syrup.

    BAKE BAKLAVA TRIANGLES STEPS 5-6

    STEPS 4-5

    Then I top with grated pistachio nuts. I also love adding some crushed dried rose buds, too!

    a hand holding baklava triangle with baklava triangles in the background

    ADD-INS & VARIATIONS

    Instead of the traditional walnuts, almonds and pistachios, you could use pecans or even hazelnuts.

    You could drizzle the baklava triangles with some melted chocolate! Chocolate is amazing with baklava!

    TIPS FOR THE BEST BAKLAVA TRIANGLES

    How to thaw phyllo dough

    I usually thaw the phyllo dough in the refrigerator overnight as it is with its plastic bag in the package. This helps to prevent it from thawing too quickly, which could result in collecting too much moisture from the condensation. If that happens, the phyllo dough gets sticky and it’ll be almost impossible to work with.

    Working with phyllo dough

    Whenever working with phyllo dough, keep in mind that it dries out very, very fast. You really need to work quickly. While you’re making a triangle, keep the remaining sheets covered with a damp kitchen towel or cloth so they don’t dry out.

    Make sure your knife isn’t dull when working with phyllo dough. Otherwise, the dough could drag and tear easily.

    How to store baklava

    Store these baklava triangles loosely-covered at room temperature. They will keep for up to 5 days. You could also store them in the refrigerator, just keep them tightly wrapped in plastic wrap. Also, keep in mind that they tend to soften a bit and lose their crunchiness in the fridge.

    How long do baklava triangles last?

    They’ll last about 5 days at room temperature.

    How to make baklava crispy?

    Pouring the syrup as soon as the baklava triangles come out of the oven will help retain the crispiness.

    HOW TO SERVE BAKLAVA TRIANGLES

    I think they’re great with coffee, including Greek coffee!

    baklava triangles and dried roses on a plate

    MORE GREEK RECIPES

    • sliced chocolate salami
      Chocolate Salami Greek Kormos/Mosaiko
    • Greek Halva Cake
    • pasteli ancient greek sesame bars with honey
      How To Make Ancient Greek Sesame Bars Pasteli
    • Rizogalo Greek Rice Pudding
      Rizogalo Greek Rice Pudding

    Let me know how these Baklava Triangles turn out for you in the comments below! I'd love to hear from you!

    Enjoy!

    ~Voula

    baklava triangles and dried roses on a plate
    Print

    Easy Baklava Triangles

    These easy baklava triangles are perfect for parties and get-togethers! They are buttery, crunchy and drizzled with a thick honey syrup!
    Course Dessert, Snack
    Cuisine Greek
    Prep Time 30 minutes
    Total Time 1 hour 40 minutes
    Servings 28 , approximately
    Author Voula

    Ingredients

    • 1 package phyllo dough (450 gr / about 16 oz), thawed
    • 1 cup+2 tablespoons (250 g / 8.8 oz) unsalted butter, melted
    • 1 cup chopped walnuts (150g / 5.2 oz)
    • 1 cup chopped almonds (150g / 5.2 oz)
    • 1 tablespoon ground cinnamon
    • a pinch of freshly grated nutmeg

    For the Honey Syrup

    • 1 ⅓ cup good-quality honey (450 g /16 oz) (I use Greek thyme honey)
    • ½ cup water (125 ml / 4 oz)
    • lemon peel from a whole lemon
    • 2 cinnamon sticks
    • 6 whole cloves

    For the Topping

    • 20 - 30g (0.7 - 1 oz) unsalted pistachios, shelled and finely grated (about 30-50 pistachios)
    • dried rose buds, food grade (optional)

    Instructions

    Make the Honey Syrup

    • Put the honey, water, lemon peel and slices in a saucepan. Bring to a boil and then reduce the heat and let it simmer for 10 minutes.
    • After 10 minutes, the syrup will be thick and the color will be darker. Remove the peels and the spices with a slotted spoon. Set the syrup aside.

    Make the Filling

    • Mix the walnuts, almonds, ground cinnamon and nutmeg together in a bowl. Set aside.

    Prepare the Phyllo Dough

    • Unroll the thawed phyllo dough. Measure and cut the short edge and cut lengthwise into 4 even strips so that you have 4 stacks of cut phyllo dough (See the picture tutorial in the post for more details). Each strip should be about 3.5 inches (9 cm) wide. Work as quickly as possible so the dough doesn’t dry out.

    Make the Baklava Triangles

    • Preheat the oven to 180​°​ C / 356​°​ F.
    • Place a strip of dough on your work surface and drizzle it with melted butter. Place another strip of dough on top of it, as evenly as possible. (Cover remaining dough strips with a damp towel so that they don't dry out.)
    • Add some filling (about a heaping tablespoon) leaving some space on the top edge (about 2 inches/5 cm).
    • Then fold the top edge of dough over the filling so you cover it.
    • Hold the covered filling with your left hand and use your right hand to bring a corner over the filling so that it lines up with the edge on the left side.
    • Then you fold flag-style all the way to the end. It doesn’t have to be perfect, but you have to work fast so the phyllo dough doesn’t dry out.
    • Place the triangles on a well-buttered tray or baking sheet (you could line the pan with parchment paper, if you want). I always put the triangles really close together so that they don’t lose their shape while baking.
    • Butter the triangles with the remaining butter.
    • Bake for about 30-40 minutes or until golden brown.
    • When done, take them out of the oven and pour the thick honey syrup all over.
    • Top with grated pistachio nuts and crushed dried rose buds, if using.
    • Let them cool and give them some time to absorb most of the syrup.
    • Enjoy!

    Notes

    Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
    For accurate results, I suggest using a digital scale to weigh the ingredients .
    Every oven is different, so baking times may vary. Check on the baklava triangles after about 20 minutes.
    These baklava triangles can be stored loosely-covered at room temperature for about 5 days.
    ©Pastry Wishes
    « Kourabiedes Greek Butter Cookies
    Galatopita Greek Milk Pie »

    Reader Interactions

    Comments

    1. Patricia

      January 25, 2022 at 7:04 pm

      5 stars
      Yummy! A Baklava triangle is the perfect portion to have with coffee... or maybe two! 💕 Thanks. Can't wait for your next recipe.

      Reply
      • Voula

        January 25, 2022 at 7:20 pm

        Hi Patricia! I'm so glad you like the recipe 😊!

        Reply

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