5️⃣ Repeat Layers
Add another 4–5 phyllo sheets, brushing each with butter, then layer the next 1/3 of crushed Oreos (and nuts, if using). Repeat again for the final Oreo layer. Finish with 4–5 phyllo sheets on top, brushing each generously with butter.
6️⃣ Cut Before Baking
Using a sharp knife, cut the baklava into squares or diamonds. This will make serving easier and help the layers bake evenly.
7️⃣ Bake
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and crisp. Keep an eye on it—phyllo cooks quickly and can burn if left unattended.
8️⃣ Prepare Syrup
While baking, combine sugar, water, honey, vanilla extract, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened. Remove from heat and let cool slightly.
9️⃣ Pour Syrup Over Baklava
Once the baklava is baked, immediately pour the warm syrup evenly over the hot pastry. Let the baklava absorb the syrup for at least 2–3 hours (or overnight) at room temperature for the best texture.
1️⃣0️⃣ Serve
Carefully lift squares out of the pan and serve. The baklava is rich, flaky, and full of chocolatey Oreo goodness. Perfect with coffee or a glass of milk!
Tips & Variations
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Nut-Free Option: Skip nuts entirely if you want a pure chocolate Oreo experience.
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Chocolate Drizzle: Drizzle melted chocolate over the cooled baklava for extra indulgence.
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Mini Baklava: Use a muffin tin for individual bite-sized Oreo baklava cups.
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Storage: Store in an airtight container at room temperature for up to 5 days.
Nutritional Highlights (Approximate per serving)
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Calories: ~320 kcal
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Fat: 20 g
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Carbohydrates: 30 g
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Protein: 3 g
Oreo Baklava is the ultimate twist on a classic dessert—crispy, buttery, chocolatey, and perfectly sweet. A guaranteed crowd-pleaser that looks fancy but is easy to make!