Recipe by PRENSES
"This is my delicious recipe for baklava. I have been asked by several of my Turkish friends to share the recipe and I have been told that cinnamon adds a nice touch."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
1 1/2 cups
unsalted butter, melted
1 (16 ounce) package
frozen phyllo pastry, thawed
To echo someone earlier: This Is It. I've been dreaming of this recipe since the first time I tasted baklava, homemade by my best friend's mom 13 years ago :) After many disappointments from other recipes and storebought baklava, this is the sweet stuff that I remember -- so if you don't like sweet, check out another recipe. My tip: do NOT generously butter every single layer, or it'll end up dripping butter -- not the ideal baklava. I'll try spray butter next, or every 2 layers. Mmm!
Being Greek Orthodox I took al the shortcuts my mom does, add some buttter to the nut recipe then you dont have to butter so much between the Phillo, and u dont have to thaw the Phillo out all the way it handles better partially thawed, simmer your syrup for at least 2 hours
completely delicious! i was afraid to try it because it sounded difficult. i was happy to find out that it was not difficult, just time consuming. AND well worth the time and effort!
This was a wonderful recipe! A couple tips are, Make sure to keep the phyllo dough covered with a damp cloth, or it drys out. Also I took out 1/2 cup of the butter and 1/2 sugar and it was great. I don't think that it would be any better if I had put it all in.
Thanks so much for the recipe! There's only one BIG problem with it... I CAN'T STOP EATING IT!!!:)
wow!! this is a great recipe. I had never worked with phyllo dough before and was scared, but it turned out okay! (just keep it covered with plastic wrap) I also did not brush every single layer with butter, just the top of each of the 4 (Although brushing the last couple layers would make it easier to cut). I also subbed the almonds for 1/2 pecans, 1/2 walnuts and added a little cardamom to the nut mixture.
I am not known as a great cook but I certainly impressed my sister in laws with this one! It was easier than I thought & turned out beautifully. If I can make this, anyone can!
I made this recipe for my works christmas party, and now everyone wants the recipe. It is not very hard to make, just real time consuming like CAMILLE_LT had stated before. Thanks for the recipe Debbie.
I was just wondering if anyone else had the amount of nuts left over that I did???will have enough to make many more desserts. Seems great though, it is in the oven as I write this.Thanks for the recipe, I have been looking for this, for a long time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 243
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Discover how surprisingly easy it is to make this classic, nutty Greek dessert.
See how to make sweet and easy baklava.
See how to make luscious, smooth, and creamy panna cotta.