Recipe by ARVILLALAR
"This is simple and easy. Serve it in cupcake papers. It freezes well, too."
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
chopped mixed nuts
1 (16 ounce) package
grated lemon zest
This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with only 2 layers of phyllo the bottom is very mushy. Mine was done in 43 minutes. thanks for your recipe!
I was excited to use this since I had tried baklava at the nearest Greek market in Winston-Salem. I followed this recipe to the letter and all had been fine until I followed the instructions to bake it for 50 minutes on a normal oven at home. Fifty minutes after I had placed the baklava in the oven, I discovered that it was burned and my $14 purchase to make this baklava was all for naught. 50 minutes is absolutely too long in the oven at 350 degrees.
Very good recipe. I've been making baklava for years. I have always purchased a disposable foil pan (1/2 sheet cake size) and it seems to fit the full phyllo sheets perfectly. I only make a Christmastime so I have to make in large quantity and this pan yeilds approximately 60-70 pieces, depending how you cut it.
This is great and much easier than I thought. It is very important to cover the phyllo with a damp towell while working with it. Also, use a bit more honey, like 3/4 c., and orange zest works just fine, too. It is better with just pecans than mixed nuts. Careful not to over-saturate the layers with butter; brush on rather than drizzle.
This is my husband's favorite desert and he said it was better than the gourmet stuff we usually buy. I thought I could have used a little less of the syrup and more phyllo (it was VERY nutty) but it's still very good. Great to eat alone or on vanilla ice cream! I used pecans as the nuts and they definently added to the overall flavor.
This was AMAZING! My boyfriend and I always get Baklava at a Greek Restaurant in town, and we both thought this was MUCH better!! It was sooooo easy to make, followed the recipe exactly, although I also had a lot of dough left over. Mine also cooked in about half the time, good thing i was watching it!! We took what we didnt eat that night on a road trip with his family the next day, and they devoured it!! None of them believed I actually made it, they were all impressed. Will be making this constantly, all this talking about it makes me want more actually...... another batch here I come!
AWESOME! Very authentic taste. Super, super easy to make...time consuming, but easy. This was THE HIT of the party and the best dessert there. I followed the recipe to the tee and did not change a thing. To those who think the syrup needed to be cooled, it does not. I poured the entire amount of syrup over top while it was still hot and bubbly and it soaked in and hardened up just fine. What an awesome dessert for a crowd.
This was awesome, I used walnuts and almonds for the nuts, and used pumpkin pie spice and lots of extra cinnamon for the spices. I served it at a dinner party and there was only one piece left! Also since I was pinched for time, I poured the syrup on right after it came out of the oven, and it was just fine. YUMMMM
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 111
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make sweet and easy baklava.
Discover how surprisingly easy it is to make this classic, nutty Greek dessert.
See how to make old-fashioned Irish soda bread.