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Delicate layers of phyllo dough and sweet, tender walnuts make up this classic Middle-Eastern dessert.MORE+LESS-


(16 ounce) package walnuts (4 cups), finely chopped


teaspoon ground cinnamon


(16 ounce) package frozen phyllo, thawed

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  • 1

    In large bowl, with fork, mix finely chopped walnuts, sugar, and cinnamon; set aside.

  • 3

    Over phyllo in baking dish, sprinkle 1 cup walnut mixture.

  • 4

    Repeat steps 2 and 3 to make 3 more layers (4 layers total). Place remaining phyllo on top of last walnut layer; brush with butter.

  • 5

    With sharp knife, cut just halfway through layers in triangle or diamond pattern.

  • 6

    Bake in 300° F oven for 1 hour and 25 minutes or until top is golden brown.

  • 7

    In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.

  • 8

    Cool Baklava in dish on wire rack at least 1 hour; cover with foil and let stand at room temperature until serving.

  • 9

    To serve, finish cutting, with a sharp knife, through layers to make triangles or diamonds. (Note: on half of the Baklava, I added mini-chocolate chips with the walnut mixture.)

No nutrition information available for this recipe

    • 1 Lb Butter
    • 2 Lbs Filo Dough
    • 5 Cups Ground Walnuts
    • 2 Tblspoons Sugar
    • 1 Tblspoon Cinnamon
    • Syrup:
    • 3 Cups Sugar
    • 4 Cups Water
    • Juice of 1/2 lemon
    • 2 Tblspns Honey
    1. 1. Mix Walnuts, sugar & cinnamon and set aside. 2. Melt Butter 3. Brush baking pan with butter 4. Cover bottom of pan with 8 layers of dough, brushing each layer with butter. 5. Sprinkle 1/2 nut mixture. 6. Layer 2 more filo dough sheets with butter between each. 7. Sprinkle remaining nut mixute on dough. 8. Layer remaining sheets with butter between all. 9. Brush top with butter. 10. Cut into 2" diamonds using a very sharp knife. 11. Bake at 325degrees for 1 hour. 12. Re-cut cuts. Syrup: Mix all and boil until syrup consistency - 1/2 hour approximate. Pour syrup over completely cooled baklava.



    • For the baklava:
    • 1 pound of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
    • 1 pound of phyllo dough
    • 1 cup of butter, melted
    • 1/3 cup of sugar
    • 1 teaspoon of ground cinnamon
    • 1/3 teaspoon of ground cloves
    • For the syrup:
    • 1 cup of water
    • 1 cup of sugar
    • 1/2 cup of honey
    • 2 tablespoons of lemon juice
    • 1 cinnamon stick
    • Finely ground pistachios for garnish (optional)


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

    Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

    Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

    Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.

    Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.

    Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

    While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

    Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.

    Joanna Gaines's Baklava Recipe Is a Lot of Work, but I Swear It's Worth Every Minute

    I love to bake, and whether it's a viral chocolate-chip cookie recipe or a TikTok food hack, I love experimenting with new and unique recipes. So, when I discovered that Joanna Gaines had a recipe for homemade baklava, I knew I had to try it.

    After checking out Gaines's recipe, I quickly realized why I'd never made baklava before — it's a lot of work! While the recipe only uses a handful of ingredients (which is my favorite kind of recipe), it calls for nearly 30 sheets of phyllo dough, and each gets individually brushed with melted butter. As I was making it, I wasn't sure if it was worth all the effort, but by the time it was done, I was singing a much different tune, so don't be afraid to try it yourself.

    This baklava is different from any dessert I've had before: it's sweet, nutty, sticky, dense, delicious, and worth every second spent in the kitchen. I also got preshelled pistachios, which I highly recommend! While they cost a little extra, they'll save you time and some sore fingertips.

    Even though it's time-consuming, this recipe is simple to follow. Gaines recommends trimming the phyllo sheets to fit your 9x13 pan I'll admit that I just folded the corners in, since phyllo is delicate to work with and I love an extraflaky pastry! And speaking of delicate, don't ignore her advice to cover the phyllo with plastic wrap and a damp towel when it's not in use. This is especially important toward the end of the roll of pastry dough, because it dries out more quickly and becomes more difficult to work with. And work quickly while brushing the sheets with butter if you can! I was brushing rather generously, as the recipe suggests, and ended up using three full sticks of butter, instead of two and a half. And lastly, for the sugar-honey syrup, about two orange slices will get you one tablespoon of fresh orange juice. Then, simply peel the flesh off one slice, and use the peel for the honey.

    Cutting the baklava diagonally may seem like a lot of work, but I promise it's worth it, because it allows the honey syrup to fall into the cracks. Here's what mine looked like before baking, after baking, and after syrup.

    Once the baklava cools, it's ready to eat! I let mine sit out overnight to cool and covered it the next morning. It's delicious cooled, and I also recommend popping it in the microwave for about 15 seconds. Enjoy!


    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

    Egg Free Diet

    It is usually followed when someone is allergic to this food.

    • 600 g granulated sugar
    • 400 ml water
    • 60 g glucose
    • 1 stick(s) cinnamon
    • 3 cloves
    • 1 orange, cut in half
    • 500 g phyllo dough sheets
    • 400 g butter, melted
    • 1 heaping tablespoon(s) cinnamon, ground
    • 1 level teaspoon(s) cloves, ground
    • 400 g walnuts
    • 50 g dry breadcrumbs

    1. Make Syrup: Combine the water, sugar, and lemon juice in a saucepan. Set the saucepan over medium-high heat and bring the mixture to a simmer. Simmer, stirring occasionally, until the sugar has completely dissolved. Continue to simmer for 5 more minutes. Remove the saucepan from the heat. Set the saucepan aside and let the syrup cool down completely.

    2. Prep: Preheat the oven to 325˚F.

    • In a large bowl, combine the chopped walnuts, sugar, lemon zest, and cinnamon and set it aside. Brush the bottom of a 9吉 baking pan with some of the melted butter.

    3. Layer: Unroll the phyllo sheets. As you work with the phyllo sheets, keep the stack covered with a damp paper towel so they don’t dry out while you’re working. You can also use plastic wrap to cover the stack.

    • Arrange 10 layers of phyllo sheets into the prepared baking pan, one sheet at a time, brushing EACH SHEET with butter before adding the next.
    • So, layer 1 sheet, brush with butter, then layer the next, brush with butter, and so on…
    • Sprinkle about ¾ cups of the walnut mixture over the phyllo. Continue to layer 5 more phyllo sheets, brushing each sheet with butter before adding the next. Sprinkle with a layer of ¾ cup walnut mixture. Repeat this 4 more times.
    • Finish the baklava with a layer of 10 phyllo sheets and brush the top with more butter.
      Using a sharp knife, cut the baklava into diamond or square shapes all the way to the bottom of the pan. You can cut it into 4 long rows, and then cut diagonally to make diamond shapes, or straight across to make square shapes.

    4. Bake: Bake for 55 minutes to 1 hour, or until the top of the Baklava is golden. Remove the baklava from the oven and pour the cooled syrup evenly over the Baklava.

    • Cool and serve: Let the baklava cool completely in a dry and cool place. For best results, let baklava sit overnight before serving.

    How to Make Baklava:

    Prepare the Spiced Nut Filling

    Place walnuts, cinnamon, cloves, and salt in a food processor:

    Pulse about 10 times, until the walnuts are well chopped:

    That’s the filling. It’s so easy!

    Build the Baklava in Layers

    Place layers of thawed phyllo dough down into your pan, brushing each one with melted butter:

    You don’t need to brush each layer thoroughly. Just a quick swish across several times, to cover most of it.

    Assembling the baklava, you want to move relatively quickly, to prevent the phyllo from drying out, so no need to be meticulous with the butter.

    Once you have 8 layers of phyllo, add about 1/5 of the walnut mixture to the pan, spreading it evenly:

    You’ll need about 2/3 cup of the walnuts for each nut layer.

    How to Make the Baklava Perfectly Even:

    If you’re keen on making the baklava really even, here’s how I did mine.

    I bought a 1-lb box of phyllo, which stated on the box that there were 18 13后″ sheets.

    Using a 9吉 pan, you should cut the sheets in half, which gives you 36 total sheets.

    So for the phyllo dough, I did the layers like this: 8, 5, 5, 5, 5, 8, with walnuts in between each of those sets.

    Once the baklava is layered, cut it into pieces using a sharp knife:

    You can do squares, diamonds, triangles, or whatever shape you want.

    Bake the baklava in the oven for 50 minutes, until it looks golden on the tops and edges:

    Then let the baklava cool for at least 15 minutes.

    Prepare the Syrup

    In the meantime, start the syrup. Combine honey, water, sugar, cinnamon, orange peel, and lemon peel in a saucepan:

    Bring to a boil, then cook for 5 minutes, to allow the cinnamon and citrus to flavor the syrup.

    While the sugar syrup is still hot, pour it all over the baklava, which should soak it right up.

    It is SO important that the syrup is hot when you pour it over, otherwise it won’t soak properly.

    The Baklava Needs to Rest

    Now here’s the hard part….leave the baklava at room temperature for 8 hours, uncovered, to let the syrup properly absorb, and allow the flavors and layers to meld together.

    You want to leave it without a cover, to prevent sogginess.

    Then the Baklava is ready to enjoy!

    Baklava Tips and FAQ:

    Can Baklava be frozen? Yes, it freezes beautifully. Store for up to 3 months in a sealed container.

    Can Baklava be left out? Yes, but I wouldn’t keep it out at room temperature for more than a week. Store in the fridge for up to 3 weeks or in the freezer for up to 3 months.

    Can it be made a day ahead? Yes. Since it needs 8 hours of standing time before serving, it’s the perfect make ahead dessert.

    Can you use other nuts? Yes. Pistachios are also very popular, and you can do a blend of any nut you wish. However, I really think walnuts have the best taste and texture.

    Recipe Summary

    • 4 cups walnut halves
    • 1 1/2 teaspoons ground cinnamon
    • 1 3/4 cups sugar
    • 1/2 cup honey, preferably Greek
    • 28 sheets phyllo (from a 1 1/2-pound package), thawed if frozen
    • 2 1/2 sticks (1 1/4 cups) unsalted butter, melted, plus more for brushing

    Preheat oven to 375 degrees. In a food processor, pulse walnuts, cinnamon, and 1/2 cup sugar until finely ground.

    In a medium saucepan, heat 1 cup water and remaining 1 1/4 cups sugar over medium-high bring to a boil. Immediately reduce to a simmer cook until slightly thickened and sugar is dissolved, 3 to 5 minutes. Remove from heat stir in honey. Let syrup cool completely.

    Brush a 12-by-2-inch round cake pan with butter. Trim each phyllo sheet into a 13-inch round (cover with plastic and a damp towel as you work). Carefully layer 7 phyllo sheets in pan, brushing butter between each layer. Sprinkle one-third of nut mixture over top. Repeat process twice more, brushing butter between each layer. Top with remaining 7 phyllo sheets, brushing butter between each layer.

    Generously brush top layer with butter. Using a sharp knife with a very thin blade (such as a boning knife), cut baklava into quarters, cutting through all phyllo layers. Halve each quarter to create 8 equal wedges. Working within one wedge at a time, make two straight cuts, 1 inch apart, parallel to one side of wedge. Make two more cuts, parallel to opposite side of same wedge, creating a diamond pattern. Repeat process in remaining 7 wedges.

    Bake until deep golden brown, 35 to 40 minutes. Remove from oven pour syrup over baklava. Let cool completely before serving.

    Baklava originated in the Turkish imperial kitchens in Istanbul in the 15th century. The Sultan would present trays of baklava to his elite infantry called Janissaries. This was done on the 15th of Ramadan in a procession called the Baklava Alayı.

    But baklava probably originated many centuries earlier in 800 BC in the Assyrian Empire. At that time, the pastry was made by stretching layers of bread thin and baking them with honey and chopped nuts.

    Influences from the spice route soon added rose water, cardamom, and cinnamon to flavor the popular pastry.

    But there was also a dessert called lauzinaj in the 13th-century Arabic cuisine that was made of very thin pastry but contained an almond paste. Whether or not it was related to baklava is a matter of debate.

    Or did baklava really originate in the ancient Greek kitchens of the 2nd century BC as plakous? This version now has 33 layers of phyllo pastry to represent the years of Jesus Christ life.

    Or did baklava originate even before that as the Ancient Roman placenta cake? We’ll leave that to the historians to decide.

    Baklava - Recipes

    Heat the oven to 375°F.  Lightly grease 2 baking sheets.

    Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into aىx12-inch rectangle.  Place the pastry onto a baking sheet.  With a sharp knife, score the pastry surface to make 12 (about 4-inch) triangles.  Brush the pastry with the egg.  Repeat with the remaining pastry sheet.

    Bake for 10 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.  Cut the pastry sheets into triangles along the score marks.  Split each pastry into 2 layers, making 48 layers in all.

    Heat the butter in a 3-quart saucepan over medium heat.  Add the walnuts and cinnamon.  Cook and stir until the walnuts are lightly browned.  Stir in the brown sugar. Cook and stir until the brown sugar is dissolved.  Remove the saucepan from the heat.

    Spread about 1 tablespoon walnut mixture on each of 24 bottom pastry halves.  Top with the top pastry halves.  Place the pastries onto 2 rimmed baking sheets.

    Bake for 5 minutes or until the pastries are hot.

    Heat the granulated sugar, water, honey and lemon juice in a 3-quart saucepan over medium heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring occasionally.

    Drizzle the hot honey mixture over the pastries.  Let the pastries cool in the pans forق hours before serving.  Cut each pastry in half before serving.

    Watch a how-to demonstration of this recipe technique.

    Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

    Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

    You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

    Armenian Baklava (Pahklava)

    Flaky layers of phyllo dough sandwich a nutty filling that is drenched in a lightly infused citrus syrup. This version is a nice change from the super honey sweet traditional versions.

    Enlist the help of a friend and you can make this in under an hour! A nice, elegant treat to bring to a special event that will impress. Everyone will be clamoring for the recipe!


    • ¾ cups Water
    • 1-½ cup Granulated Sugar
    • 6 whole Cloves
    • 2 Tablespoons Lemon Juice
    • 2 Tablespoons Lime Juice
    • _____
    • 16 ounces, weight Walnuts, Finely Chopped
    • ¾ cups Granulated Sugar
    • 1 Tablespoon Cinnamon
    • ⅛ teaspoons Ground Cloves OR Nutmeg
    • _____
    • 1-½ cup Salted Butter, Melted
    • 1 pound Phyllo Dough, Thawed


    Combine water, sugar and cloves in a medium saucepan over high heat. Pour lemon/lime juices in as it’s heating. Stir continually till it reaches a rapid boil. Remove the cloves from the syrup. Take the syrup off heat. Set aside.

    Make the filling with walnuts, sugar, cinnamon and cloves. Set aside.

    Brush a 13”x18” baking sheet with melted butter. Lay 2 sheets of phyllo into the buttered pan. Butter the top of the dough. Repeat with 2 more sheets, and butter the top. Repeat till half of the phyllo is used.

    Spread the walnut filling on top in an even layer.

    Repeat the phyllo/butter process, two layers at a time, using all the remaining phyllo dough. DO NOT BUTTER THE TOP LAYER.

    Cut the dough all the way through, using a sharp knife and the cut off side of the fillo box as a ruler. Make diagonal cuts, then straight horizontal cuts, for a diamond baklava shape.

    Drizzle the remaining melted butter over the top, and spread with the back of a spoon.


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