I don’t know if baklava is typically considered a holiday goodie but it’s always been one in my mind. My mom told me once many years ago that she only makes it around the holidays because it’s such a pain in the butt.

But anyway, baklava is my husband’s all time favorite treat and I make it every year around the holidays because it’s also around this time that Greek Fest happens in our city and I would rather make him a huge pan of it than watch him fork over $6 for 5 small bites at the festival.

I’ve made it a few times for him now and tried a different recipe each time. This one was by far the best I’ve tried yet. It was soft where it was supposed to be and crunchy where appropriate, which is something I’ve had trouble with when trying out other recipes. It was delicious. So delicious that I might actually make it more than once next year. ;)

  • 1 16 ounce package frozen phyllo pastry, thawed
  • 1 cup butter melted
  • 3 cups finely chopped or ground pecans walnuts, pistachios, or almonds
  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
For the syrup:
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup honey
  1. Butter a 13 x 9 inch pan. Set aside.
  2. Cut phyllo in half crosswise, and cut each half to fit prepared pan; discard trimmings. Cover phyllo with a slightly damp towel.
  3. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter. Set aside.
  4. Combine nuts and next 3 ingredients; stir well. Sprinkle one-third of mixture over phyllo in pan; drizzle with melted butter.
  5. Top nut mixture with 11 sheets of phyllo, brushing each sheet with butter. Repeat twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo.
  6. Cut stack into diamond shapes, using a sharp knife. Bake at 350 for 45 minutes or until golden. Cool completely.
  7. For syrup, combine sugar, water, and honey in a saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 4 minutes. Pour over baklava.
  8. Cover and let stand at room temperature for 24 hours.



Tagged with →