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How to make it

  • To make the syrup:
  • In a medium saucepan, whisk together the honey, water, sugar, and cinnamon stick.
  • Use a vegetable peeler to remove the zest of the lemons in large pieces and add to the syrup mixture.
  • Squeeze the lemons, discard the seeds, and add the juice to the syrup.
  • Bring to a boil, lower the heat, and simmer until slightly thickened, about 20 minutes.
  • Remove from the heat and set aside to cool slightly.
  • Remove and discard the cinnamon and lemon zest.
  • To make the filling:
  • In a food processor, combine the nuts, cinnamon, allspice, salt and half of the syrup.
  • Pulse until finely chopped (don't over chop!).
  • Transfer the nut mixture to a bowl and set aside.
  • For clarified butter:
  • In a medium saucepan, completely melt the butter over medium heat.
  • Set aside for 5 minutes, then skim the white foam from the surface of the butter and discard.
  • Pour the clear butter into a small bowl, stopping before the watery liquid on the bottom pours in.
  • Discard the watery butter in the bottom of the pan.
  • To assemble the baklava:
  • Preheat the oven to 350 degrees F.
  • Place a piece of parchment paper in a 10 by 14-inch baking dish. (The edges of the parchment should come half way up the sides of the dish.)
  • Unroll the Phyllo onto the work surface, and place the stack off to 1 side.
  • Lift 1 sheet and lay it on the workspace, lengthwise, and parallel to the edge of the counter.
  • Brush the sheet with some of the butter.
  • Lay another sheet on top, and brush with butter; repeat with 1 more sheet, for a total of 3 sheets.
  • Mound 1/6 of the nut mixture, lengthwise, about 1-inch from the bottom edge and ends.
  • Roll the bottom edge of Phyllo over the nut mixture, fold in the sides to seal the log, and continue rolling until completely closed.
  • Place the Phyllo roll seam side-down in the baking dish.
  • Repeat with the remaining ingredients to make 6 rolls in all, arranging them in snug rows.
  • Brush the top of the rolls lightly with butter.
  • Using a paring knife, lightly score the rolls, crosswise, at 3-inch intervals.
  • Bake until golden brown, about 40 minutes.
  • Rewarm the syrup over medium heat.
  • Cut through the scored lines of the pastry and pour the syrup over the warm pastry.
  • Set aside to cool for 1 hr

Reviews & Comments 4

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    " It was excellent "
    toleliz ate it and said...
    Oh boy-this sounds good!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
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    " It was excellent "
    cuzpat ate it and said...
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    " It was excellent "
    momo_55grandma ate it and said...
    awome cookies luv blavaka
    Was this review helpful? Yes Flag

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