Baklava Recipe

Updated: Nov 4


16 oz phyllo dough thawed by package instructions

1 1/4 cups unsalted butter

10 oz or 2 1/2 sticks, melted

1 lb walnuts, finely chopped(about 4 cups)

1 tsp ground cinnamon

1 cup granulated sugar

2 Tbsp lemon juice juice of 1/2 lemon

3/4 cup water

1/2 cup honey


Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.Butter the bottom and sides of a 13x9 non-stick baking pan.

Start with your honey sauce (which needs time to cool as baklava bakes).

In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.

How to make Baklava: Preheat Oven to 325˚F.