Bootleg Baklava

A New & Easy Take On A Classic Greek Dessert

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 40 minutes

Cooling Time: 4+ hours


Athens Phyllo Dough 1 roll pre-pack 

1 cup milk

1 cup sugar 

2 eggs 

1 tsp. vanilla extract

2 sticks unsalted butter, melted

1 cup unsalted & shelled pistachio (crushed)

Simple Syrup


1/2 cup sugar

1/2 cup water

1/4 cup honey

Cooking Tools

8 X 12 oblong glass baking dish or equivalent 

Small mixing bowl

Small saucepan 


Preheat oven to 350 Degrees F.  Unwrap phyllo dough, 2 sheets at a time, fold like an accordion ( fan like) long ways and place in glass baking pan, repeat until phyllo sheets are gone or when you no longer have space.  Take half of the crushed pistachios and insert between the layers of dough.  Place in oven for 10 minutes, remove from oven, then pour melted butter all over the phyllo dough evenly.  Place phyllo back in the oven for another 10 minutes.  While phyllo is in the oven, in a mixing bowl, whisk; milk, sugar, eggs and vanilla until combined.  Remove phyllo from oven and pour the egg mixture evenly over the phyllo. Place it back in the oven for a third time for about 20 minutes. While the phyllo is baking, in a small saucepan over low heat, melt the ingredients for simple syrup until sugar is dissolved and set aside.

Once the Bootleg Baklava is fully cooked, remove from oven and pour the simple syrup over the phyllo evenly and bring to room temperature, then place in refrigerator for several hours to chill.  The more hours you chill, I believe the flavor gets better and better.  Right before serving, add the rest of the crushed pistachios on top. You can also drizzle extra honey on top!

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