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Servings: 15-20



  1. First, make the syrup so it can cool by combining the sugar, water, honey, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan.
  2. Cook over med heat until the sugar has dissolved (stir often). Reduce the heat to low and  cook for an additional 10 minutes. Remove the cinnamon sticks and lemon zest, and set aside to cool while you prepare the dough and filling.
  3. Finely chop the nuts with a knife or food processor. Add them to a medium bowl. Add the cinnamon and salt; stir well to combine.
  4. Melt the butter in the microwave. Using a pastry brush, lightly coat a 13 by 9-inch baking dish with some of the butter.
  5. Open the package of thawed phyllo and place the thin sheets on a clean work surface. Measure the phyllo sheets to fit your baking dish. Trim with a sharp knife if necessary, and discard the scraps.
  6. *Side note* Cover the "on-deck" phyllo sheets with a piece of plastic wrap and a lightly damp kitchen towel if you have trouble with the phyllo drying out.
  7. Go ahead and preheat your oven to 350 degrees F now.
  8. Place one of the phyllo sheets in the bottom of your baking dish, and lightly brush with some of the melted butter. Repeat this process with 6 more sheets of phyllo, for a total of 7 layers. Brush with melted butter each time.
  9. On top of the 7 phyllo layers, spread 3/4c of the nut mixture evenly. Repeat with 7 more sheets of phyllo, buttering each layer as before, and topping these sheets with another 3/4c of the nut mixture. Continue this layering process, butting each of 7 sheets of phyllo and topping each 7 sheets with 3/4c of nuts, until you have used all of the nut mixture. Layer any remaining phyllo sheets on top (butter each layer) until all of the phyllo has been used.
  10. Now use a very sharp knife to make cuts like this. 4 cuts down lenth-wise, and about 7 cuts width-wise. Doesn’t have to be exact, but make sure your knife is very sharp, because this is very tedious.
  11. Bake the baklava until golden brown, approx 40 minutes.
  12. Remove the baklava from the oven and cool on a wire rack for 5 minutes. Drizzle the cooled syrup over the warm baklava. Allow to stand for several hours (or overnight) before serving.


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