Baklava Recipe

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Meryl Hausner


You might be apprehensive to work with filo dough, but don't. It is worth the work. Once you make this wonderful Greek dessert you will never get the store bought. It is easy and delicious. You can also mix in some pistachio nuts if you wish..this recipe is definately a keeper.

★★★★★ 1 vote


3/4 c
butter, melted
1 lb
walnuts or mixture of walnuts, pecans,& almonds, chopped
1 tsp
cinnamon, ground
1 lb
phyllo dough
1 c
1 c
1 tsp
vanilla extract
1/2 c

How to Make Baklava


  • 1Brush melted butter over the bottoms and sides of a 9X13 pan.
  • 2Toss chopped nuts with cinnamon & set aside
  • 3Unroll phyllo dough & cut the stack in half to fit the pan.
  • 4Place 2 sheets of dough in pan & generously brush with butter.
  • 5Repeat 3 times.
  • 6Sprinkle 2-3 tablespoons of nut mixture on top, top with 2 sheets of dough, brush with butter.
  • 7Repeat 5 times.
  • 8Place 2 sheets of dough on top and brush with butter.
  • 9Bake in 350 oven for 50 minutes until baklava is golden & crisp.
  • 10While baklava is baking, boil water & sugar until sugar is dissolved, then add vanilla, & honey. Simmer for 20 minutes.
  • 11As soon as baklava is finished baking, spoon sauce over it. Allow to cool. Then cut into squares and put into cupcake papers. Store uncovered or freeze.
  • 12NOTES: Phyllo dough dries out easily. While working with it, keep covered with a damp cloth.

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About Baklava

Course/Dish: Other Desserts