How to make it

  • Defrost Phyllo dough for 30 min if frozen.
  • put nuts, sugar and spices in a food processor until roughly ground.
  • melt butter
  • coat a 13x9x2 baking dish with some of the melted butter.
  • cut Phyllo sheets to fit the baking dish. keep Phyllo covered on the top and bottom of the stack with moist kitchen towels. it will dry out quickly.
  • brush EACH layer of Phyllo with butter (important!)
  • start with 6 layers of Phyllo at the bottom of the dish to form a solid base layer.
  • grab a handfull of the mixture and spread across the Phyllo.
  • add 2 more layers of dough, then some mix on top. repeat until the mix is all gone.
  • after the last layer of mix, place 4-6 more sheets of Phyllo on top for a cap.
  • using a sharp knife, cut the Baklava into 3in squares. then cut again diagonally to form triangles.
  • bake uncovered at 350deg for approx 40 minutes. check after 30min. if the top is turning crunchy brown, tent with aluminum foil.
  • to make the sauce, combine all ingredients and cook over medium heat until the honey dissolves and the sauce slightly thickens - approx 10 min.
  • pour the sauce over the hot Baklava.
  • sit aside at room temp and allow to cool and set.

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