How to make it

  • thaw phyllo dough according to directions
  • mix together nuts, allspice, cloves and half of cinnamon
  • melt one stick of butter at a time in small bowl
  • brush bottom of 13x9 pan with melted butter
  • layer sheets of dough, one at a time in pan, brushing with melted butter to completely cover each sheet.
  • After about 6 sheets, spread a layer of the nut mixture over the dough and continue layering dough and butter.
  • Repeat the process to include all of the mixture before you run out of dough.
  • After the last sheet has been placed and buttered, cut several slits in the top of the dough to let the steam escape.
  • Bake at 350 for about 35-45 minutes until the top is golden brown.
  • While it is baking, in a sauce pan on the stove, mix the honey, sugar, lemon juice and remainder of the cinnamon
  • Bring to boil and the reduce the heat and simmer for at least 10 minutes.
  • Remove the baklava from the oven and pour the sauce over the dough, make sure it covers all parts.
  • Let it set for at least 24 hours to completely soak up all the juice.
  • If you want the baklava to be a little chewy, then refrigerate for several hours (after the 24 hour soak in period)
  • From the 9x13 pan, I cut the squares small. They are super sweet and you can always go back for another. I get 55 to 60 from each pan.
  • For that added touch, you can drizzle some chocolate over the top after you cut them.

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