Rating: 4.78 stars
332 Ratings
  • 5 star values: 282
  • 4 star values: 33
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1

This is simple and easy. Serve it in cupcake papers. It freezes well, too.

Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
40 mins
total:
2 hrs
Servings:
36
Yield:
1 9x13 inch dish
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

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  • Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

  • Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

  • Bake in preheated oven until golden brown and crisp, about 50 minutes.

  • While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.

  • Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Cook's Note:

You may use orange zest instead of lemon zest, if you prefer.

Nutrition Facts

201 calories; protein 2.9g; carbohydrates 17.8g; fat 14.1g; cholesterol 13.6mg; sodium 97.1mg. Full Nutrition
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Reviews (253)

Most helpful positive review

Rating: 5 stars
07/30/2007
This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with only 2 layers of phyllo the bottom is very mushy. Mine was done in 43 minutes. thanks for your recipe! Read More
(456)

Most helpful critical review

Rating: 3 stars
01/03/2011
I was excited to use this since I had tried baklava at the nearest Greek market in Winston-Salem. I followed this recipe to the letter and all had been fine until I followed the instructions to bake it for 50 minutes on a normal oven at home. Fifty minutes after I had placed the baklava in the oven, I discovered that it was burned and my $14 purchase to make this baklava was all for naught. 50 minutes is absolutely too long in the oven at 350 degrees. Read More
(59)
332 Ratings
  • 5 star values: 282
  • 4 star values: 33
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
07/29/2007
This is delicious!!! I made a couple of changes, I increased honey to 3/4 cup and added 1/8 teaspoon cloves. Next time I will use 8 layers of dough before adding the first layer of nuts, with only 2 layers of phyllo the bottom is very mushy. Mine was done in 43 minutes. thanks for your recipe! Read More
(456)
Rating: 5 stars
12/19/2007
Very good recipe. I've been making baklava for years. I have always purchased a disposable foil pan (1/2 sheet cake size) and it seems to fit the full phyllo sheets perfectly. I only make a Christmastime so I have to make in large quantity and this pan yeilds approximately 60-70 pieces, depending how you cut it. Read More
(414)
Rating: 5 stars
12/28/2004
This is great and much easier than I thought. It is very important to cover the phyllo with a damp towell while working with it. Also, use a bit more honey, like 3/4 c., and orange zest works just fine, too. It is better with just pecans than mixed nuts. Careful not to over-saturate the layers with butter; brush on rather than drizzle. Read More
(195)
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Rating: 5 stars
10/09/2003
This is my husband's favorite desert and he said it was better than the gourmet stuff we usually buy. I thought I could have used a little less of the syrup and more phyllo (it was VERY nutty) but it's still very good. Great to eat alone or on vanilla ice cream! I used pecans as the nuts and they definently added to the overall flavor. Read More
(105)
Rating: 5 stars
08/24/2006
This was AMAZING! My boyfriend and I always get Baklava at a Greek Restaurant in town, and we both thought this was MUCH better!! It was sooooo easy to make, followed the recipe exactly, although I also had a lot of dough left over. Mine also cooked in about half the time, good thing i was watching it!! We took what we didnt eat that night on a road trip with his family the next day, and they devoured it!! None of them believed I actually made it, they were all impressed. Will be making this constantly, all this talking about it makes me want more actually...... another batch here I come! Read More
(91)
Rating: 5 stars
04/23/2006
AWESOME! Very authentic taste. Super super easy to make...time consuming but easy. This was THE HIT of the party and the best dessert there. I followed the recipe to the tee and did not change a thing. To those who think the syrup needed to be cooled it does not. I poured the entire amount of syrup over top while it was still hot and bubbly and it soaked in and hardened up just fine. What an awesome dessert for a crowd. Read More
(77)
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Rating: 3 stars
01/03/2011
I was excited to use this since I had tried baklava at the nearest Greek market in Winston-Salem. I followed this recipe to the letter and all had been fine until I followed the instructions to bake it for 50 minutes on a normal oven at home. Fifty minutes after I had placed the baklava in the oven, I discovered that it was burned and my $14 purchase to make this baklava was all for naught. 50 minutes is absolutely too long in the oven at 350 degrees. Read More
(59)
Rating: 5 stars
01/15/2008
This was awesome I used walnuts and almonds for the nuts and used pumpkin pie spice and lots of extra cinnamon for the spices. I served it at a dinner party and there was only one piece left! Also since I was pinched for time I poured the syrup on right after it came out of the oven and it was just fine. YUMMMM Read More
(49)
Rating: 5 stars
02/19/2007
I've never had baklava before now so I can't compare, but my family loved this recipe. My husband kept making people try it and he's a very picky eater. I think next time I make it I'll follow someone else's advice and use a little more honey and maybe a tad more cinnamon. I used pecans, walnuts, and almonds. I bought them already chopped in the baking section at the grocery store. I didn't have lemon so I squeezed a little juice from a fresh orange in the syrup as it was simmering. Well worth the time it takes to put everything together. Read More
(42)