Baklava Recipe -
Baklava Recipe
  • READY IN 1 hr


Recipe by  

"This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava."

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Original recipe makes 2 dozen Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
  3. With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
  4. Bake 45 to 50 minutes in the preheated oven, until golden brown.
  5. Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
  6. Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
  7. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2003


Most Helpful Critical Review
Jan 26, 2004

USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby). Walnuts are cheaper but pistachios definately make the baklava tastes better. Skip all those cloves and cinnamon, that stuff is for the Americanized taste. Taste the nut, butter and the good syrup. Here is my syrup: purified water 1 3/4 cup, a small rectangular 2 inch cinnamon bark, 2 thin slice of ginger, 2 inches lemon peel (yellow part only), a touch (approx 1 tsp) of lemon juice. Let all those things boiled and simmer until the liquid reduce to 1 cup. Add 3/4 cup sugar and stir until dissolve, 1/2 tsp pure vanilla, 1 tbsp orange juice (no pulp)and turn the heat off. Add 1/2 cup of honey. The syrup should be a light touch of golden color, and if you like you can put a 1/2 tsp of rose water or jasmine water. Just make sure the temperature of the Baklava and the syrup is not the same, one have to be cooler than the other or you will get some very soggy baklava.


25 Ratings

Sep 30, 2007

Some of the other reviews should definitely be consulted. I poured hot syrup on hot baklava and got a big moushy mess... I'll try it again with one or the other cold...

Oct 25, 2007

This is a great recipe! walnuts are better than pecans. to add flavor, you can take grounded pistachios and sprinkle them. take the advice and dont use cloves or cinnamon. you might want to add more syrup. remember not to pour hot syrup on hot baklava; one has to be cold, the other warm. you can switch the layers. for example i put seven layers of dough then walnuts then 7 more then butter, and then 7 more. then the butter and the pistachios. this is a great recipe though i think the syrup is too sweet. enjoy!

Sep 15, 2009

I added less water, simmered longer, and didn't add all the syrup I made...only adding syrup until the phylo dough was saturated. I used walnuts becasue they are cheaper. Pistachios would be too Lebanese, not Greek, so I would stick with the pecans or walnuts. This recipe has been a favorite at all my holiday parties, and even for small sweet snacks

Feb 10, 2004

The taste was good but was way too soupy.

Jan 05, 2008

Its great and easy to make this. I use Almonds instead of the recommended nut.I add orange blossom water and rose water as well to make it smells nice.With the syrup i add few tsp of the lemon juice and zest of lemon as well.My husband and his algerian friend loves it.My son loves it too.

Oct 07, 2003

My family did enjoy this and we will make it again but I might cut down a little on the butter that is left to pour on top.


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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