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Baklava

 Baklava
"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."
48 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.)
  • Spread with 2 cups walnut mixture. Top with five layers of phyllo

2 of 2

Baklava (continued)

Directions (continued)

  • 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.
  • 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.
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.