Print This Recipe Written by Chacha on Jun 7th, 2012 in Baklava, Desserts, Recipe | No Comments

Servings: 36


1-16 ounces pkg. frozen phyllo dough, thawed

1 lb. chopped walnuts or pistachios or a combo of pecans, almonds, walnuts, pistachios

2 tsp. cinnamon

1 c butter, melted


1 c water

1 c sugar

1/2 c honey

1 tsp. freshly squeezed lemon juice

1 tbsp. rose or orange blossom water


Note: Let the frozen box of Phyllo dough thaw overnight in the refrigerator. Remove it from refrigerator at least one hour before unrolling it.

Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9×13 inch pan.

In a small bowl, mix chopped nuts with cinnamon. Set aside.

Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place one sheet of dough in baking pan, brush with butter thoroughly. Fold long ends under to fit the dish. Repeat until you have 8 sheets layered. Sprinkle about 1/4 cup of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep. Don’t forget to butter the top layer! Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows, then make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

While baklava is baking, boil sugar and water until sugar is melted. Add honey and lemon juice. Simmer for about 20 minutes. Add rose water or orange blossom.  Let cool in pan.

Remove baklava from oven and pour syrup over as evenly as possible. Let cool before serving.


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