Baklava

Baklava

1439
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

{{adjustedServings}} servings 393 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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

1439
  1. 1937 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 ...