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Baklava

Ingredients

  • 1 16 ounce package frozen phyllo pastry, thawed
  • 1 cup butter melted
  • 3 cups finely chopped or ground pecans walnuts, pistachios, or almonds
  • ¼ cup sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

For the syrup:

  • 1 cup sugar
  • ½ cup water
  • ¼ cup honey

Instructions

  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.