Baklava II

Baklava II


"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."


1 h 30 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
  2. In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
  3. Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
  4. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.
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  1. 34 Ratings


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 t...

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 ot...

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...

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...

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 reci...

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 th...

This is by far the best baklava. delicious and very easy to make!