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"Many ethnic festivals are held here throughout the year. One in May is the Greek Hellenic Festival. My family enjoys Baklava—a traditional walnut strudel. The recipe (below) uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort." —Judy Losecco, Buffalo
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:48 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 48 servings


  • 1-1/2 pounds finely chopped walnuts
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 pound butter, melted, divided
  • 2 packages (16 ounces each, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
  • SYRUP:
  • 2 cups sugar
  • 2 cups water
  • 1 cup honey
  • 1 tablespoon grated lemon or orange peel

Nutritional Facts

1 serving equals 271 calories, 16 g fat (5 g saturated fat), 21 mg cholesterol, 162 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
  2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
  3. Spread with 2 cups walnut mixture. Top with five layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with one layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown.
  4. In a large saucepan, bring the syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard peel; cool to lukewarm. Pour syrup over warm baklava. Yield: 4 dozen.
Originally published as Baklava in Taste of Home April/May 2001, p48

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Reviewed Dec. 17, 2015

"The syrup receipes quantities was wrong.When made as written it made the Baklava much to soupy after it had stood over night.Good otherwise."

Reviewed Dec. 30, 2013

"The nut proportion was incredibly high. Maybe subbing in something else such as coconut or what you like could balance it a bit. Also, would make a note about adding honey after allowing the simmered sauce to cool below a temp before adding that will allow honey's natural healthful properties to thrive. Boiling kills much of it, other than its sweetness.

The syrup amount looked about twice as much as needed for a 10 by 14 pan's worth of food."

Reviewed Feb. 24, 2012

"I've never written a review for anything, but this was so good that I had to review it. This is by far the best Baklava I've ever had. It helps to have to people making it. One to lay the phyllo in the pan and one to butter the phyllo. I've been asked to take this many places! Make it exactly as written and you won't be disappointed."

Reviewed Sep. 26, 2011

"The only thing I would change is that I would cut the sryup in half. It made my baklava juciy on the botton and I let it sit over night. It was to much."

Reviewed Aug. 10, 2010

"LOVE this recipe!!! You don't think that baklava would be easy to make but this is fairly simple, time consuming maybe because of all the buttery layers, but it is so worth it!!!!"

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