Yia Yia's Baklava
Featured in Allrecipes Magazine

Yia Yia's Baklava

Jacolyn Dandreano 73

"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

1 d 1 h 35 m servings 386 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

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.

Reviews

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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 ...

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 phyll...

Just made this for a xmas eve dinner party, and it received rave reviews from some very savvy baklava lovers. I did make a couple of tweak, as I grew up with baklava (am half Greek) and had some...

I followed the basic overall recipe. Subbed in pecans for walnuts though and added 2 extra layers of phyllo to the bottom. Boyfriend said it was the best baklava he's ever had. Even with an inci...

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