Introduction:
Traditional baklava is famous for its delicate layers of flaky phyllo, buttery richness, and sticky-sweet syrup.
Oreo Baklava takes that classic idea and gives it a fun, modern twist: crushed Oreo cookies tucked between
crisp phyllo layers, baked until golden, then soaked in a vanilla-chocolate syrup that tastes like a cookies-and-cream dream.
It’s crunchy, gooey, sweet, and completely unforgettable.
This dessert is perfect for holidays, parties, potlucks, or anytime you want a showstopper treat that sparks curiosity.
Even people who “don’t usually like baklava” get won over because the Oreo flavor feels familiar and comforting,
while the phyllo keeps it light and crisp. You don’t need advanced baking skills—just a careful hand with phyllo
and a little patience while it bakes and soaks.
If you’re looking for something unique that still feels crowd-friendly, Oreo Baklava is the sweet spot between classic
and playful.
Ingredients:
For the baklava layers:
- 1 package phyllo dough (about 16 oz / 450g), thawed in the fridge overnight
- 1 cup unsalted butter, melted (2 sticks / 226g)
- 30 Oreo cookies, crushed into fine crumbs
- 1 cup finely chopped walnuts or pecans (optional, but adds traditional crunch)
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
For the Oreo syrup:
- 1 cup granulated sugar
- 1 cup water
- 1/3 cup honey (optional, adds baklava-style richness)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp cocoa powder (optional, for deeper chocolate flavor)
Optional garnish:
- Extra crushed Oreos
- White chocolate drizzle
- Mini chocolate chips
Instructions:
- Preheat the oven.
Preheat to 350°F (175°C). Butter a 9×13-inch baking dish. - Prepare the filling.
In a bowl, mix crushed Oreos with chopped nuts (if using), cinnamon (optional), and a pinch of salt. - Layer the phyllo.
Unroll phyllo and keep it covered with a slightly damp towel (so it doesn’t dry out).
Place 8–10 sheets in the dish, brushing each sheet lightly with melted butter. - Add filling layers.
Sprinkle a thin, even layer of the Oreo mixture.
Add 4–5 more phyllo sheets (butter each), then more filling.
Repeat until filling is used up, finishing with 8–10 phyllo sheets on top (buttering each sheet). - Cut before baking.
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