Baklava Recipe

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Lynette !


Shared by a friend that worked at a Greek restaurant. I love it!


☆☆☆☆☆ 0 votes

36 pieces
30 Min
1 Hr


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  • 17 1/4 oz
    package frozen phyllo pastry, thawed
  • 2 c
    butter, melted
  • 1 lb
    walnuts or pecans, finely chopped and toasted
  • 1/2 lb
    almonds, blanched and finely chopped
  • 1/2 c
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    freshly grated nutmeg
  • 2 c
  • 1 c
  • 1 Tbsp
    lemon juice
  • 1/4 c

How to Make Baklava


  1. Cut phyllo in half crosswise; trim phyllo to fit a 13 x 9 x 2 inch baking pan. Cover phyllo with a slightly damp towel. Lightly butter the bottom of a 13 x 9 x 2 inch baking pan. Layer 20 sheets of phyllo in the pan (keep remaining phyllo covered), brushing each sheet with melted butter.
  2. Combine walnuts/pecans and next 5 ingredients; stir well. Sprinkle nut mixture over phyllo in pan. Top with the remaining 20 sheets of phyllo, brushing each sheet with melted butter.
  3. Cut into diamond shapes, using a sharp knife. Bake at 350 degrees for 30 minutes. Reduce temperature to 300 degrees and bake another 30 minutes or until golden brown. Let cool completely.
  4. Combine 2 cups sugar and water in a medium saucepan; bring to a boil. Add lemon juice, and cook over low heat 10 to 15 minutes, stirring occasionally. Remove from heat, and stir in the honey. Drizzle the syrup over the phyllo. Cover and let stand at room temperature for 4 hours before serving.

Printable Recipe Card

About Baklava

Course/Dish: Other Desserts
Main Ingredient: Nuts
Regional Style: Greek

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