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This dessert originated in Greece and is very nutritious and delicious. It has a sweet flaky outside and a mixture of dates and nuts on the inside."


1 pack fillo dough
1 1/2 cups dates (crushed)
1 1/2 cups soy butter melted
3 cups walnuts crushed
1 cup raw honey
1 cup sucanat
1 tsp vanilla essence,
3/4 water


In food processor crush dates and nuts and mix together and set aside.
In a 9 inch dish brush generously with butter. Lay one sheet of fillo dough and brush with butter, letting edge hang over. Repeat this process until you have seven sheet of the fillo dough. Sprinkle with nut mixture about 1/2 inch thick and then top with 9 more sheets, brushing each with butter as you put them on. Sprinkle remaining nut mixture and repeat the layering process, brushing butter on each sheet until all is used up. Fold end inward to make a round edge. and brush remaining butter on top and sides. Bake at 250 degrees for 2 hours.
While baklava is baking we make the syrup. In a medium size stainless steel pot pour water, honey, sucanat and vanilla. Stir and bring to a boil, reduce heat and simmer for half an hour. Cool. Pour cool syrup evenly over hot bakalava and let it stand in the hot oven for five minutes. Remove, cool and refrigerate for 24 hours before serving.
This can be topped with your favorite ice cream.

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3 dozens

Nutritional Information
Per Serving

no nutrition information available

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