The most famous of all the Greek desserts! Layer upon layer of flaky phyllo pastry, loaded with nuts, and bathed in a deliciously rich honey syrup. A must for the Christmas season!
For one 16″ x 11″ pan:
- 1 ½ pounds phyllo dough (thaw frozen dough at room temperature for 5 hours or in refrigerator overnight)
- 2 pounds ground nuts
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ½ cup sugar
- 1 pound UNSALTED butter (2 cups or 4 cubes) No Substitutes!
- Syrup (3 cups honey and 1 cup water heated in microwave or on stove top)
For one 13″ x 9″ pan:
- 1 pound phyllo
- 1 ½ pounds ground nuts
- 1 ½ teaspoons cinnamon
- ⅛ teaspoon ground cloves
- ⅓ cup sugar
- ¾ pounds UNSALTED butter (1 ½ cups or 3 cubes) No Substitutes!
- Syrup (2 cups honey and ⅔ cup water heated in microwave or on stove top)
- Follow directions above except cut whole stack of phyllo dough in half to fit pan. Cut to make two
- 9” x 6½” (approximate) stacks of dough.
- In bowl, combine ground nuts, cinnamon, cloves, and sugar.
- Melt UNSALTED butter in microwave or on stove top.
- Unwrap phyllo dough, and cut to pan size.
- Divide dough into approximately three equal portions
- Brush each layer of fillo dough with melted butter.
- Use approximately ⅓ of phyllo for top layer.
- Use approximately ⅓ of phyllo for middle layer. Layer the nuts, alternating with 3 – 4 phyllo until all nuts are used.
- Use approximately ⅓ of phyllo for bottom layer.
- Cut and bake at 350° until toasty looking, about 45 minutes to one hour.
- Let Baklava cool ½ hour before pouring over 3 – 4 cups lukewarm syrup.
- Let stand overnight to soak up syrup.
- After completely cooled, Baklava may be covered with plastic wrap to keep from drying out.