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Wonderfully rich dessert."


1 lb of chopped nuts
1 lb of frozen phyllo dough
1 c melted butter
1/3 c sugar
1 t cinnamon
1/3 t ground cloves


1 c water
1 c sugar
1/2 c honey
2 T lemon juice
1/2 t cinnamon


Thaw phyllo dough (usually overnight). When ready to begin recipe, roll out dough; cut in 1/2 to fit pan.
Preheat oven to 350 degrees F.
Lightly oil 9 x 13 pan.
Process nuts; add sugar, cinnamon, and cloves.
Place 1 sheet of dough in pan and brush with melted butter. Repeat 7 times.
Spoon on a thin layer of nut mix and cover with 2 sheets of dough, brushing the top of each. Repeat with another layer of nuts, then two layers of dough, brushing each one. When nut mixture is used up, the top layer of dough should be 8 layers thick, with each sheet individually buttered.
Use a VERY sharp knife to cut into squares or diamonds (usually about 24).
Bake for 30-35 minutes (should be light brown with edges only slightly crisp-looking)
To make syrup:
Combine ingredients in saucepan and bring to a boil. Reduce to a simmer for 7 minutes until slightly thickened. Allow to cool.
Spoon syrup over hot baklava and let cool for 4 hours or more.

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24 individual servings

Nutritional Information
Per Serving

no nutrition information available

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