37 Ratings
  • 5 Rating Star 29
  • 4 Rating Star 5
  • 3 Rating Star 2
  • 2 Rating Star 1

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.

PRENSES
prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
24
Max Servings:
24
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

434.47 calories; 7.55 g protein; 45.13 g carbohydrates; 27.01 g fat; 30.5 mg cholesterol; 93.34 mg sodium.Full Nutrition


Reviews (35)

Read All Reviews

Most helpful positive review

carablossom
01/10/2006
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 other recipes and storebought baklava this is the sweet stuff that I remember -- so if you don't like sweet check out another recipe. My tip: do NOT generously butter every single layer or it'll end up dripping butter -- not the ideal baklava. I'll try spray butter next or every 2 layers. Mmm!
(49)

Most helpful critical review

Anonymous
05/10/2013
This was too sweet for my family.
37 Ratings
  • 5 Rating Star 29
  • 4 Rating Star 5
  • 3 Rating Star 2
  • 2 Rating Star 1
Anonymous
07/26/2008
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 the way it handles better partially thawed simmer your syrup for at least 2 hours
(106)
carablossom
01/10/2006
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 other recipes and storebought baklava this is the sweet stuff that I remember -- so if you don't like sweet check out another recipe. My tip: do NOT generously butter every single layer or it'll end up dripping butter -- not the ideal baklava. I'll try spray butter next or every 2 layers. Mmm!
(49)
Anonymous
12/30/2003
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!
(45)
Jesusislife
04/05/2004
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. I don't think that it would be any better if I had put it all in. Thanks so much for the recipe! There's only one BIG problem with it... I CAN'T STOP EATING IT!!!:)
(35)
SCHWA
12/05/2006
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 with butter just the top of each of the 4 (Although brushing the last couple layers would make it easier to cut). I also subbed the almonds for 1/2 pecans 1/2 walnuts and added a little cardamom to the nut mixture.
(27)
Anonymous
01/05/2004
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!
(17)
Anonymous
12/30/2003
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 recipe Debbie.
(12)
Anonymous
04/21/2006
This is by far the best baklava. delicious and very easy to make!
(10)
Countrycook
10/13/2009
Thanks so much for a great recipe! No Greek restaurant has yet come close where we live at least even if they say it's made there by Greeks it's not nearly as good. This comes so close to what we had in Turkey! So tasty and syrupy! An added note...I made it for Thanksgiving or so I thought but the pan is empty! Just in case you don't have unsalted butter or almonds as I didn't no one noticed that I used salted butter and walnuts which I normaly do. My one son and husband couldn't get enough of it. I'd give it more stars if possible. Thanks to Stephanie suggesting the dough can be partially frozen I'll try that next time.
(10)