Yia Yia's Baklava Recipe - Allrecipes.com
Yia Yia's Baklava Recipe
  • READY IN 1+ days

Yia Yia's Baklava

Recipe by  

"This recipe was passed from my Yia Yia to her daughter-in-law (my mother) to me. People love this as a Christmas gift. It has gained a big reputation among our friends. One time, my mother donated a small tin of baklava to a church charity auction. It was very competitive, but the price was driven up to $40!"

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    45 mins
  • COOK

    50 mins
  • READY IN

    1 day 1 hr 35 mins

Directions

  1. Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
  2. Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
  3. Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
  4. Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
  5. Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
  6. Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
  7. Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
  8. Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
  9. Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
  10. Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • Cutting the baklava is done easiest with a large butchers knife and a gentle hand to hold down the top phyllo dough layers while cutting. To cut in diamonds, make 4 even cuts down the length of the pan, and then make cuts diagonally beginning at the corner.
  • Phyllo dough dries out quickly and becomes difficult to work with, so it is best to work quickly.
  • Using a glass baking dish is best, because it allows the cook to see if the bottom of the baklava is getting golden brown. I serve it in cupcake tins. Be sure to store it uncovered, so that it will stay moist.
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Reviews More Reviews

Sep 03, 2014

Hi everyone, I submitted this recipe and have a quick note for anyone who saw this featured in the AR magazine: They said they halved the syrup and only let it sit for 2 hours. Though this is possible to do in a pinch, the baklava really does need the full 8 hours to soak up the syrup in order to have the optimal moist texture. I have tried it both ways, and the traditional 8 hours is much preferable to people I serve this to. Enjoy!

 
Feb 14, 2014

I made this today for a Valentine's Day treat for my family, who loves baklava. I only used 10 ounces of walnuts, and felt that was more than enough. After brushing butter on each piece of phyllo and putting together the pan of baklava, there was still about a cup of butter left. Since I have made baklava before with a Turkish girlfriend, I remembered that she just poured about a cup of melted butter over her layers of nuts and dough, so that's what I did with the rest and it turned out great. Next time I make this, I'll use a lot less cinnamon--it's just not a taste I associate with baklava, although it wasn't bad. I'll definitely use this recipe again, but with a few tweaks. I also used the suggestions in the All Recipes magazine of cutting down the syrup to 1 1/4 cups water and 1 1/2 cups of sugar with 2 tablespoons of lemon juice, and only let the syrup soak in for 2 hours before eating.

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 95 mg
  • 4%

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

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About the Cook

 
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