Baklava

Baklava

1441
NEONWILLIE 0

"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."

Ingredients

servings 393 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
  2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
  3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
  4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
  5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
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Reviews

1441
  1. 1940 Ratings

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I have made Baklava for about 30 years now, ever since my greek stepmother made it during my teenage years. At first it took me about an hour to assemble, but now only about 15 minutes. Here a...

I have been using this recipe from allrecipes.com for years, and I just realized I never reviewed it. I have made it dozens of times, and without fail it always impresses. You should follow th...

I have another tip to use for this recipe. I really wanted to use real butter, and I had so much trouble using a pastry brush to brush the butter on because it kept crunching up the dough as I ...

This is the second time I have tried this recipe and it just keeps getting easier. A few tricks I learned this time: Make the sauce first, before you start to do anything else with the baklava...

I have made this recipe numerous times and it is always a huge hit. In fact it just won best of show at the county fair in the culinary division! A few modifications I have made... I use toaste...

A good recipe, but here are a couple of hints: Melt the butter and use a pastry brush. Cut the pastry BEFORE you bake it . Pistachios, walnuts and pecans are the best nuts for baklava. DO NO...

It's nice recipe but baklava is a Turkish dessert not Greek.They learned it from Turks in Ottoman era.Turks make baklava in their special days.Gaziantep city's baklava very famous in the world a...

This is an excellent recipe, time consuming but not difficult. I went with several reviews that said they only used half the package and then was in a mad dash to thaw the second half when the ...

This is a great recipe for Baklava! You have to make it. I had phyllo dough that had been in the freezer for a while and was starting to dry out, so I decided to make this recipe. Even though...