⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 1 cup Unsalted butter
• 1 cup Sugar
• 2 large Eggs
• 1/2 cup Milk
• 1 teaspoon Vanilla extract
• 1 cup Walnuts
• 2 tablespoons Fresh rosemary
• 1 cup Sugar
• 1/2 cup Water
• 1/4 cup Honey

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Line the bottom with parchment paper, leaving an overhang on the sides for easy removal later. This will make your life so much easier trust me!
2. In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of baking powder. Give it a quick whisk to distribute everything evenly.
3. In a separate bowl, whisk together 1 cup of unsalted butter (melted), 1 cup of sugar, 2 large eggs, 1/2 cup of milk, and 1 teaspoon of vanilla extract. Mix until light and fluffy. A little tip: room temperature ingredients usually blend better.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing can make your baklava tough, so be gentle!
5. In a small bowl, finely chop 1 cup of walnuts and 2 tablespoons of fresh rosemary. Gently fold these into the batter. It's like adding a little surprise!
6. Pour the batter into the prepared baking pan and spread it evenly. I usually use a rubber spatula for this.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it!
8. While the baklava is baking, prepare the syrup. In a saucepan, combine 1 cup of sugar, 1/2 cup of water, and 1/4 cup of honey. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, or until slightly thickened. It should coat the back of a spoon nicely.
9. Once the baklava is baked, let it cool completely in the pan. This step is super important; it prevents the baklava from getting soggy.
10. Once cooled, carefully lift the baklava out of the pan using the parchment paper overhang. Cut into squares or diamonds—whatever shape suits your fancy.
11. Drizzle the warm syrup evenly over the cooled baklava. Let it soak in for at least 30 minutes before serving. The longer it soaks, the more delicious it gets!
12. Serve and enjoy! Seriously, this is amazing. You'll never look at baklava the same way again. Maybe you'll even want to try making it with thyme next time?

📝 Notes

• Make sure your butter is completely melted. Room temperature ingredients always make for a better batter.
• Don't overmix the batter or your baklava will be tough.
• Let the baklava cool completely before adding the syrup. Otherwise, it will get soggy!
• Feel free to adjust the amount of rosemary to your liking. Start with less if you're not sure how much you'll like it!