Dulce de Leche Baklava
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite shortcuts when I want something that tastes fancy but doesn't demand hours in the kitchen. Crispy phyllo layers meet rich dulce de leche and cinnamon spiced walnuts in a dessert that feels indulgent without the fuss of traditional baklava. The walnuts pack in heart healthy fats and protein, so you can feel a bit better about indulging. What I love most is that the whole thing comes together in just 45 minutes from start to finish, making it perfect for when unexpected guests arrive or you're craving something special on a weeknight.
Ella x
Ingredients
- 250 gall-purpose flour(for pastry dough)
- 150 gcold unsalted butter(for pastry dough)
- 200 ggranulated sugar(for dulce de leche)
- 100 mlheavy cream(for dulce de leche)
- 2 eggeggs
- 1 gbaking soda(for pastry dough)
- 1 gground cinnamon(for topping)
- 100 gchopped walnuts(for topping)
- ½ gsalt(for pastry dough)
- 20 gunsalted butter, melted(for brushing pastry)
- 250 gdulce de leche(store-bought or homemade)
- 8 sheetphyllo dough sheets
Detail level
Instructions
- 1
Preheat oven to 180°C. Prepare pastry dough by mixing flour, butter, sugar, baking soda, and salt in a bowl until crumbly.
Tip: Use cold ingredients for flakier pastry.
- 2
Roll out phyllo dough sheets and cut into 4 equal pieces. Layer phyllo sheets with melted butter in between.
Tip: Don't overbutter phyllo, or it will be too greasy.
- 3
Spread a layer of dulce de leche on each phyllo piece, leaving a 1-inch border around the edges.
Tip: Use a spatula to spread evenly.
- 4
Top each phyllo piece with chopped walnuts and a sprinkle of cinnamon.
Tip: Adjust the amount of cinnamon to your liking.
- 5
Layer the remaining phyllo sheets with dulce de leche and walnuts, finishing with a layer of phyllo on top.
Tip: Make sure to seal the edges of the baklava.
- 6
Brush the top layer of phyllo with melted butter and cut into diamond shapes.
Tip: Use a sharp knife for clean cuts.
- 7
Bake for 20-25 minutes, or until the pastry is golden brown and the dulce de leche is caramelized.
Tip: Don't open the oven door during baking.
- 8
Remove from oven and let cool for 10 minutes before serving.
Tip: Slice into diamond shapes before serving.
- 9
Serve warm or at room temperature, dust with powdered sugar if desired.
Tip: Store leftovers in an airtight container.
Recipe Variations
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