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Baklava

Baklava

Ingredients

  Syrup:
1 cup water
1 cup sugar
1/2 cup honey
2 tablespoons lemon juice
1whole cinnamon stick
  For the baklava:
6 cups nuts, finely chopped (almonds, walnuts, and/or pistachios, or nuts of choice)
16 ounces phyllo dough, thawed and kept covered with damp towel
1 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
1/3 teaspoon ground cloves

Cooking Instructions

Lightly grease a 9x13 pan and set the oven to 350°F.

In a small saucepan, combine water, sugar, honey, lemon juice and cinnamon stick. Bring to a boil over medium heat. Reduce heat to low and boil for 7 to 10 minutes or until slightly thickened. Remove from heat and let cool. Remove cinnamon stick.

Using a sharp chefs knife, cut stack of phyllo dough sheets in half, so the sheets will fit the baking dish. Keep covered in damp towel until ready to use.

In a mixing bowl, combine nuts, sugar, cinnamon and cloves. Divide the mixture into 4 parts. In a small pan, melt butter (do not boil).

Place a sheet of phyllo dough in the pan, and brush with melted butter. Layer 9 more sheets of phyllo, brushing butter between each sheet. Spread 1/4 of the nut filling evenly over phyllo sheets. Top with 4 sheets of phyllo, brushing butter between each sheet. Spread another 1/4 of the nut filling over the buttered phyllo sheets. Top with 4 more sheets of phyllo, brushing butter between each sheet. Spread another 1/4 of the nut filling over the buttered phyllo sheets. Top with 4 more sheets of phyllo, brushing butter between each sheet. Spread the final 1/4 of the nut filling over the buttered phyllo sheets. Layer 10 sheets of phyllo on top of the nuts, brushing butter between each sheet and across the top.

Using a sharp knife, cut into 24 equal squares. Bake in preheated oven for 30 to 35 minutes or until lightly golden-brown.

Remove from oven and pour cooled syrup over the hot baklava. Let cool, 4 to 6 hours. If desired, garnish with chopped nuts. Makes 24 servings.

Equipment List

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