Honey Almond Sheet Pan Baklava Bars
Layered phyllo pastry bars filled with chopped almonds and walnuts, baked and drenched in honey syrup for a golden, sticky finish. This mediterranean-inspired desserts ready in about 55 minutes layers melted unsalted butter, sheets phyllo dough sheets, chopped almonds into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 tbsp, melted unsalted butter
- 12 sheets phyllo dough sheets
- 1 cup chopped almonds
- 1 cup chopped walnuts
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup honey
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F and brush a 9x13-inch sheet pan with 2 tbsp melted unsalted butter.
- Step 2: In a bowl, combine 1 cup chopped almonds, 1 cup chopped walnuts, 1/2 cup granulated sugar, and 1 tsp ground cinnamon; set aside.
- Step 3: Lay one sheet of phyllo dough in the pan and brush with 1 tbsp melted butter; repeat layering and brushing with butter for 6 sheets.
- Step 4: Evenly spread the nut mixture over the layered phyllo; top with the remaining 6 phyllo sheets, brushing each sheet with 1 tbsp melted butter as you layer.
- Step 5: Using a sharp knife, score the assembled phyllo into 24 squares; bake for 30-35 minutes until golden brown and crisp.
- Step 6: Meanwhile, in a small saucepan, combine 1/2 cup honey, 1/4 cup water, 1 tbsp lemon juice, and 1 tsp vanilla extract; bring to a simmer over medium heat and cook for 5 minutes.
- Step 7: Remove baklava from oven and immediately pour the warm honey syrup evenly over the hot pastry; let cool completely before serving to allow syrup absorption.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey Almond Sheet Pan Baklava Bars take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Honey Almond Sheet Pan Baklava Bars?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Honey Almond Sheet Pan Baklava Bars?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey Almond Sheet Pan Baklava Bars for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey Almond Sheet Pan Baklava Bars?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
