Theresea Safari Forooshani


*Let the frozen box of Phyllo dough thaw overnight in the refrigerator, then remove the dough at least one hour before using it, so it can come to room temperature.
If you do not care for the taste of rose water, feel free to use plain water for the entire 1 1/2 Cups.
Also, if you see that you are not working quickly enough and the sheets appear to be drying out, you can cover them with a slightly damp cloth while working with one sheet at a time.
All my family and friend love this Baklava, so I make it several times throughout the year!


★★★★★ 2 votes

1 Hr
1 Hr 15 Min



  • 1 1/2 c
    granulated sugar
  • 3/4 c
  • 3/4 c
    rose water
  • 2 Tbsp
    lemon juice
  • 3/4 c

  • 3 c
    finely chopped walnuts (or any combo of pecans, almonds, walnuts)
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground cloves

  • 1 1/2 c
    unsalted butter, melted
  • 1 pkg
    phyllo dough

How to Make Baklava


  1. To prepare Honey Syrup:
    Heat, sugar, waters, lemon juice in a 2 quart saucepan and bring to a boil. Stir until sugar dissolves. Boil 5 minutes. Remove from heat and stir in the honey. Let cool in pan.
  2. Nut Mixture:
    Combine the walnuts, cinnamon, nutmeg and cloves in a small bowl. Set aside.
  3. Using a 15 1/2" x 10 1/2" x 1" jelly roll pan, brush the bottom and sides with melted butter. Separate one phyllo sheet and place in the pan, folding in edges to fit pan. Brush lightly with melted butter. Repeat 6 times.
    Sprinkle 1/2 of the nut mixture evenly on the top layer. Layer 6 more phyllo sheets, brushing each one with melted butter.
    Sprinkle the rest of the nut mixture on the top layer.
    Repeat layering phyllo sheets, brush each remaining sheet with melted butter.
  4. Heat oven to 350*
    With a sharp knife, cut pastry into 6 to 8 lengthwise strips (depending on the size you desire), about 1 3/4" wide and 1/2" deep.
    Make diagonal cuts across long strips( about 2' wide and 1/2" deep). *Refer to picture for cutting guide.
    Pour any remaining melted butter on top of scored baklava.
    Bake until golden brown, 1 - 1 1/4 hours.
    Remove from oven and immediately pour Honey Syrup on top of the Baklava.
    Cool and recut, following scored lines.
    I refrigerate the cooked Baklava overnight when possible as it is very easy to slice and remove from the pan this way.

Printable Recipe Card

About Baklava

Course/Dish: Other Desserts

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