Ingredients

How to make it

  • For filling, in a large mixing bowl stir together chopped walnuts, 1/2 cup sugar, and the ground cinnamon. Set aside.
  • Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo dough. Keep phyllo covered, removing sheets as you need them. Layer one-fourth of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer, and allowing phyllo to extend up the sides of the pan. Sprinkle about 1-1/2 cups of filling on top of the phyllo. Repeat layering the phyllo sheets and filling twice.
  • Layer remaining phyllo sheets atop the third layer of filling, continuing to brush each sheet with butter before adding the next phyllo sheet. Drizzle any remaining butter over the top layers. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all layers to make 60 diamond-, triangle-, or square-shaped pieces.
  • Bake in a 325 degree F oven for 45 to 50 minutes or until golden. Slightly cool in pan on a wire rack.
  • Meanwhile, for syrup, in a medium saucepan stir together the 1-1/2 cups sugar, the water, honey, lemon peel, lemon juice, and stick cinnamon. Bring mixture to boiling. Reduce heat. Simmer, uncovered, for 20 minutes. Remove the stick cinnamon. Pour the syrup over the warm baklava in the pan. Cool completely. Place in an airtight container and store at room temperature for up to 3 days or freeze up to 1 month. Thaw at room temperature for 30 minutes before serving. Makes about 60 baklava.

Reviews & Comments 28

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    " It was excellent "
    xepher01 ate it and said...
    I finally decided to stop wishing to make baklava, and got down to doing it using this recipe. The pan I used was a bit to big, but that was no problem, I just made sure that every piece of dough went down with some accuracy.

    Let me tell you, this recipe made the best-tasting baklava I've ever had-- very tasty and not overpoweringly sweet. Well worth the effort. Thank you.

    5 stars.
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    " It was excellent "
    knoxcop ate it and said...
    I've made this one several times, never fails. The cinnamon, sugar and lemon juice provide an excellent ratio of flavors. I used my food processor to grind the nuts into a very fine texture--almost a "mealy" texture. Otherwise note: It is VERY IMPORTANT that you brush each individual sheet of phyllo with butter to ensure that light, flaky texture and also to settle the nuts in each layering. If you pile up more than one sheet per brushing--you will end up with a gummy baklava.

    RATED 5 for excellent, --Kn0x--
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  • misssuzy 5 years ago
    Mmm Baklava! No need to wait for a holiday party to make it, this is one my all time fave desserts!
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    " It was good "
    meva ate it and said...
    I used the syrup recipe from here and martha stewart baklava turned out grt!
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  • dgpop 6 years ago
    This sounds great! I will make this for sure. I love baklava! This will go over big with my family.
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    " It was excellent "
    momo_55grandma ate it and said...
    great tastey recipe thanks high-5
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    " It was excellent "
    kellywong2005 ate it and said...
    Is there a step-to-step instriction to this? I want to translate the recipy to chinese but i wasn't successful. PLease upload some photo? thank you sooooo much.
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  • pipit13 6 years ago
    A definite keeper for me to try.
    Thanks
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    " It was excellent "
    dariana ate it and said...
    Zena, this is absolutely incredible I promise!
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  • zena824 6 years ago
    When I get home Im going to make this.. sounds wonderful...
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  • miss_jenn 7 years ago
    I can't wait to try this! Do you know any other Greek sweets or would perhaps point me in the right direction to one?
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  • riverznnd 7 years ago
    Once you get the hang of handling filo dough, you can make any number of great Greek specialties. My baklava recipe is very similar to this one. People like it because it's not "sicky sweet".
    Just enough honey to make it interesting.
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  • dixiejet 7 years ago
    I ADORE Baklava. I've made it many times & you are right,it's not as hard as it looks. Me & my sister make it every Christmas only we had mini choc. chips & orange syrup. I know it's not "traditional" (which I like best) but it's always requested so we make it. :o)
    I used to live in Turkey & have traveled the Greek islands & fresh is always best !
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    " It was excellent "
    dariana ate it and said...
    invisible, nope I do not have it but can't wit to see your recipe!
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  • invisiblechef 7 years ago
    YUM
    I have this wonderful recipe for Melopitta, I was going to post it after I make it this friday. Please don't tell me you already have this on your food page! :)

    I will definately save this recipe to my collections. I was going over my recipe for Baklava and it has way more sugar and honey in it.

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    " It was excellent "
    dariana ate it and said...
    busted, its not as hard as most people think, enjoy.
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  • bustedparts 7 years ago
    I'm going to try this sometime. It looks pretty easy to make. Always thought it was hard to make. Love this stuff!
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    " It was excellent "
    dariana ate it and said...
    Vivian, don't you just adore Greece. I lived in Skorpios for several years and I miss it.
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  • jaeleepoms 7 years ago
    My husband is a huge baklava fan, and of course, fresh is best. I've shied away from making it b/c it seemed time-consuming, but I may give this one a whirl at some point. I can already taste it!
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  • vivian 7 years ago
    Have bookmarked this, one of my favorite deserts ever since I went to Greece years ago and thought it would be to difficult to make I have never worked with filo pastry but I will definitely give this a go. Thanks
    Was this review helpful? Yes Flag

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