- 1 package (12 ounces) vanilla wafers, crushed
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Refrigerated butter-flavored spray (about 4 ounces)
- 1 package frozen phyllo dough (16 ounce, 14-inch x 9-inch sheet size), thawed
- 1 cup sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon grated lemon peel
- 1 teaspoon McCormick® Pure Vanilla Extract
- In a large bowl, combine the wafer crumbs, sugar and cinnamon; set aside. Spritz a 13-in. x 9-in. baking pan with butter-flavored spray. Unroll phyllo sheets. Place one sheet of phyllo in pan; spritz with butter-flavored spray and brush to coat evenly. Repeat seven times, spritzing and brushing each layer. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.)
- Sprinkle 1/4 cup crumb mixture over phyllo in pan. Layer with two sheets of phyllo, spritzing and brushing with butter-flavored spray between each. Sprinkle with 1/4 cup crumb mixture; repeat 11 times. Top with one phyllo sheet; spritz and brush with butter-flavored spray. Repeat seven more times, spritzing and brushing each layer.
- Cut into 15 squares; cut each square in half diagonally. Bake at 350° for 40-45 minutes or until golden brown.
- Meanwhile, in a saucepan, bring the sugar, water, honey and lemon peel to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Pour syrup over warm baklava. Yield: 30 servings.
Reviews for Miracle Baklava
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"I rate things based on the fact that I'm not an experienced cook...but come from a long line of them. This was my first time to not only make Baklava, but to use Phyllo dough. I've never even seen anyone do it before. My 10 year old daughter helped me and it turned out PERFECT! We made it for a Greek project at her school and the class raved about it! (So did the teachers!) Definitely making it again!"
"Thanks for the recipe and try to add cinnamon stick to the syrup in replace of the vanilla and you will test a fantastic delicious ."
"I made this for a full Greek meal that we are having in a few days!! It turned out simply wonderful . It is so tasty served warm. I have never worked with phyllo dough before, but in no time I got the hang of it. There is time involved but the end result is well worth it."
"My greek co-worker said it was one of the best recipes of baklava that she had tried - I will definitely make it again."
"I personally love and prefer this Baklava cause I don't like nuts at all. If and when I have raisins or craberries on hand I'll add a handful. This is truely an easy and tasty dessert."