•   Baklava
  • 1 lb. frozen phyllo dough, thawed
  • 7 oz. unsalted butter, melted, cooled
  • 6 oz. OREO Small Cookie Pieces
  • 2 oz. OREO Base Cake
  •   Syrup
  • 7 oz. granulated sugar
  • 4 oz. water
  • 3 oz. light corn syrup
  • 3 oz. honey
  • 1 tsp. vanilla extract


Nutritional facts are based on a single serving
Calories 430
Total fat 19g
Saturated fat 10g
Trans fat 0.5g
Cholesterol 35mg
Sodium 290mg
Carbohydrate 61g
Dietary fiber 1g
Sugars 33g
Protein 4g
Calcium 2%DV
Iron 10%DV


  1. Set  aside 7 phyllo sheets and cover with dampened towel. Line 1/4 sheet pan with parchment paper.
  2. Using  remaining phyllo sheets, place 1 sheet onto prepared pan; brush lightly with butter. Top with 6 additional phyllo sheets, brushing each lightly with butter. Sprinkle top with a thin layer of combined OREO Pieces and OREO Base Cake.
  3. Top  with 3 more phyllo sheets, brushing each lightly with butter. Sprinkle top sheet lightly with OREO mixture. Continue alternating layers of 3 additional buttered phyllo sheets and OREO mixture, until all but the reserved 7 phyllo sheets have been used.
  4. Top  with 7 reserved phyllo sheets, brushing each with remaining butter, including the top layer. Refrigerate pan 15 min.
  5. Remove  pan from refrigerator and cut into 2-1/2-inch squares. Cut squares diagonally in half to form triangles. Bake in 300°F standard oven 1 hour 45 min. Cool pan on wire rack at least 1 hour.
  6. Syrup:
  7. When  baklava is cool, combine all syrup ingredients in saucepan. Bring just to boiling. Pour over cooled baklava. Let stand at room temperature until all of the syrup has been absorbed.
  8. Variation:

    Add 5 oz. finely ground toasted hazelnuts to OREO mixture.

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