Sunday, March 28, 2010


Gooey, rich, buttery, and sweet.  Baklava is a dessert that is claimed by many cultures as their own.  Whether it is Greek, or Turkish or even Chinese, makes no difference to me.  All I know is that it's good, really good.

Walnut Baklava:

1 1/4 cups (2 1/2 sticks) butter, melted
4 cups chopped walnuts
1 tablespoon ground cinnamon
1/2 cup sugar
1 package frozen phyllo dough, thawed in refrigerator

3 cups sugar
1 1/2 cups water
1 cinnamon stick
2 whole cloves

  • Preheat oven to 375F
  • In a food processor, pulse walnuts with the cinnamon and sugar, set aside
  • Place stack of thawed phyllo sheets on a work surface
  • Brush the bottom of a 13 x 9 inch lasagna pan with butter
  • Lay one sheet of phyllo dough in the pan and brush it with butter. 
  • Repeat until you have 4 layers on the bottom of the pan, brushing each with butter as you layer
  • Sprinkle phyllo stack with 1/3 cup walnut filling
  • Lay another sheet of phyllo on top and brush with butter.  Repeat until the filling is used up, reserving 5 sheets of phyllo for the top layer.
  • With a sharp knife, trim the edges
  • Using a sharp knife, cut unbaked baklava into squares, or triangles, or diamond shapes
  • Bake until puffed and golden 30 to 35 minutes.
  • *While it is baking, make syrup by bringing all of the syrup ingredients to a boil and letting it simmer until the sugar is dissolved and mixture is syrupy (approx 10 minutes)
  • Transfer the baklava out of the oven onto a wire rack and let it cool slightly
  • Pour hot syrup over the baklava and let it stand at room temperature until syrup is absorbed, at least 3 hours. 
  • To store, keep at room temp for up to 3 days.

Brush each layer with melted butter
Sprinkle in walnut mixture
Trim the edges


  1. instead of sugar you can try honey...

  2. Wow, this is stunning. I am a huge fan of baklava. Its definitely one of my all time favourite treats. Yours looks so delicious. I'm hungry now.
    *kisses* HH

  3. So you slice it before you bake it? I didn't know that!

    BTW, what kind of knives do you use? They must be fantastic to make such good cuts!

  4. Hi Pastilla!!

    I use Wusthof knives. And I sharpened them right before I made those cuts:) By the way, as soon as I can find my way into a Middle Eastern grocery store, I am going to attempt to make Pastilla!!!! (With chicken of course, I wouldn't even know where to find pigeon out here)

  5. Thank you, HH:) It's nice to meet you and I love your blog too!

  6. hi there
    baklava I ma fan of those !! tahks and the photo is great !! Pierre de Paris

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  8. I keep seeing recipes for phyllo. Where da heck do you buy phyllo?

  9. Darthfoofie,

    You can find phyllo in the freezer section at any grocery store. It should be right next to the frozen puff pastry and pie crust:)

  10. this appears to be perfectly made. what an amazing creation--i'm smitten!


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