Baklava (Honey Nut Pastry)

Polly Anna


This recipe came to me from a good friend who has a church cookbook from the 1960's titled "Our Collection of Secret Greek Recipes".

The church ladies left out a lot of basic directions, assuming you already knew, and I have changed a thing or two to compensate. Enjoy! Opa!

★★★★★ 2 votes
2 Hr


1 1/2 lb
filo dough
1 1/2 lb
1 tsp
1 lb
pecans, chopped
1 lb
walnuts chopped
1/2 tsp
8 c
2 c
1 stick
cinnamon -small
juice from half of a lemon


1Combine chopped nuts and spices.
2Grease 10x15 inch pan and line with 5 layers of Filo. NOTE: Filo/Phyllo sheets may be found in your grocer's freezer. Follow the directions on the box for handling the dough and be sure to keep the Filo from drying out.
3Sprinkle with nut mixture and cover with another Filo Sheet. Repeat this step until nut mixture is all used.
4Top with another 5 layers of Filo.
5Melt butter and pour over all.
6Cut diagonally into diamond shaped pieces of desired serving size. You may want to place a clove bud in the center of each piece.
7Bake 2 hours at 250 degrees.
8Remove from oven and cover with syrup.
9To make the syrup boil water, sugar and honey to a thick syrup consistancy. Add the small cinnamon stick, remove from heat and add the juice of 1/2 lemon.

About Baklava (Honey Nut Pastry)

Course/Dish: Other Desserts