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Walnut Baklava

 Walnut Baklava
Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.
36 ServingsPrep: 1-1/4 hours Bake: 45 min. + cooling

Ingredients

  • 4 cups finely chopped walnuts
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1 cup butter, melted
  • 1 package (16 ounces) frozen phyllo dough, thawed
  • SYRUP:
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup honey
  • 1 teaspoon lemon juice
  • 1 teaspoon McCormick® Pure Vanilla Extract

Directions

  • In a small bowl, combine the walnuts, sugar and cinnamon; set aside.
  • Grease a 13-in. x 9-in. baking dish with some of the melted butter.
  • Unroll phyllo dough sheets (keep dough covered with plastic wrap
  • while assembling).
  • Place one sheet of phyllo in baking dish; brush with butter. Top with
  • a second sheet; brush with butter. Fold long ends under to fit the
  • dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times,
  • layering two sheets, brushing with butter and sprinkling with nut
  • mixture. Top with remaining dough; brush with butter. Cut into 2-in.
  • diamonds with a sharp knife.
  • Bake at 350° for 45-55 minutes or until golden brown. Meanwhile,

2 of 2

Walnut Baklava (continued)

Directions (continued)

  • in a saucepan, combine the syrup ingredients; bring to a boil.
  • Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm
  • baklava. Cool on a wire rack. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 piece) equals 197 calories, 13 g fat (4 g saturated fat), 14 mg cholesterol, 102 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.