Recipe

Best Baklava Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 9 months ago Another tried and true recipe from my former Mom-In-Law from Greece. Prep:25m Cook:60m Servings:60	Dariana
	baklava greek desserts sweets pastries pastry

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Ingredients

4 cups (1 pound) walnuts, finely chopped

1/2 cup sugar

1 teaspoon ground cinnamon

1-1/4 cups butter, melted

1 16-ounce package frozen phyllo dough, thawed

1-1/2 cups sugar

1 cup water

1/4 cup honey

1/2 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

2 inches stick cinnamon

Directions

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.

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Comments

thepiggs 2 years, 8 months ago said:
Yum...I will have to try this! I love Baklava so this will be a great one to try.

auworzala 2 years, 8 months ago said:
I loved these! I just made them tonight and it was delicious, especially with whipped cream (or as a baklava sundae!).

dariana 2 years, 8 months ago said:
OMG, a Baklava Sundae sounds divine, thanks for the comment and TIP! :-)

dariana 2 years, 8 months ago said:
Thepiggs, it is such a good one and a lot easier than some of the others I have made.

arksunshine 2 years, 7 months ago said:
I love Baklava and have always wanted to make some. I will give this a try. Thanks.

dee 2 years, 7 months ago said:
HHmmm! Thanks for spoiling my Diet! :-) I would love to make this.. as I just Love Love Love Baklava. I will need some help eating it though cuz I'd eat it all gonoe all by myself! Anybody up for it?

dariana 2 years, 7 months ago said:
Dee, I lived in Greece for many years and I would have no problem whatsoever in helping you gobble this up!

dariana 2 years, 7 months ago said:
Arksunshine, let me know what you think!

vivian 2 years, 6 months ago said:
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

jaeleepoms 2 years, 6 months ago said:
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!

dariana 2 years, 5 months ago said:
Vivian, don't you just adore Greece. I lived in Skorpios for several years and I miss it.

bustedparts 2 years, 5 months ago said:
I'm going to try this sometime. It looks pretty easy to make. Always thought it was hard to make. Love this stuff!

dariana 2 years, 5 months ago said:
Busted, its not as hard as most people think, enjoy.

invisiblechef 2 years, 5 months ago said:
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.

dariana 2 years, 5 months ago said:
Invisible, nope I do not have it but can't wit to see your recipe!

dixiejet 2 years, 4 months ago said:
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 !

riverznnd 2 years, 4 months ago said:
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.

miss_jenn 2 years, 3 months ago said:
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?

zena824 2 years, 3 months ago said:
When I get home Im going to make this.. sounds wonderful...

dariana 2 years, 2 months ago said:
Zena, this is absolutely incredible I promise!

pipit13 2 years ago said:
A definite keeper for me to try.
Thanks

kellywong2005 1 year, 7 months ago 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.

momo_55grandma 1 year, 3 months ago said:
Great tastey recipe thanks high-5

dgpop 1 year, 3 months ago said:
This sounds great! I will make this for sure. I love baklava! This will go over big with my family.

meva 1 year, 2 months ago said:
I used the syrup recipe from here and martha stewart baklava turned out grt!

misssuzy 10 months ago said:
Mmm Baklava! No need to wait for a holiday party to make it, this is one my all time fave desserts!

knoxcop 2 months ago 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--

xepher01 4 days, 1 hour ago 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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