Ingredients3 h servings 211
- Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
- Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.
- Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
- Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
- Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 211 calories; 11.3 27.5 1.7 20 115 Full nutrition
ReviewsRead all reviews 13
This turned out great!! It is time consuming to prepare, but is well worth it. I would recommend cutting the baklava before baking it. That way when pouring the syrup, it coats every piece. ...
More like the ones I had in the Greek coffee house when I went downstairs to get my Dad's Greek morning paper in Greektown, Chicago Ill. The orange juice gives it a more authentic taste and i...
Awesome! Never made Baklava before but this was perfect! Made it for a church dinner (substituted 1/2 the walnuts for pistachios) and it was a hit!
Rave reviews every time! Another tip: line the pan with parchment paper so that it hangs out over the edges. When the baklava is cool, you can pick it up with the paper and transfer it right out...
Delicious recipe. I, too, used a mixture of Walnuts & Pistachios. Keeps well. Thank you for sharing. Used #4 Phyllo - Suggested by the local Greek market.
I have made this recipe several times now and it has always turned out very good. Rave reviews from all our friends and family. Would continue to make this one as the people we know from Europe ...