Baklava is a rich, sweet pastry made from layers of phyllo dough, filled with chopped nuts, and held together with syrup or honey. It is believed to have originated in the Ottoman Empire, and is now a popular dessert in many Middle Eastern and Mediterranean countries.


1 package (16 oz) phyllo dough
1 cup (4 oz) chopped walnuts
1 cup (4 oz) chopped almonds
1/2 cup (2 oz) sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup (8 oz) unsalted butter, melted
1/2 cup (4 oz) honey
1/2 cup (4 oz) water


1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine walnuts, almonds, sugar, cinnamon, and cloves.

3. Unroll phyllo dough and cut to fit a 9×13 inch baking pan.

4. Layer six sheets of phyllo dough in the pan, brushing each sheet with melted butter.

5. Sprinkle one-third of the nut mixture over the dough.

6. Repeat layers of phyllo dough and nut mixture until all ingredients are used.

7. Cut baklava into diamond or square shapes before baking.

8. Bake for 30 minutes, or until golden brown.

9. In a small saucepan, heat honey and water until just boiling.

10. Pour honey mixture over baklava and let cool.

Potential Changes & Improvements

-Try using different nuts, such as pistachios or hazelnuts, in the filling.
-For a less sweet baklava, reduce the amount of sugar in the filling.
-To make a vegan baklava, use margarine or vegetable oil in place of the butter, and use a plant-based syrup or honey.

What Other Foods it Works Well With

Baklava is often served with a dollop of whipped cream or vanilla ice cream.

Common Mistakes

-Not brushing the phyllo dough with butter before adding the next layer. This will result in a dry, crumbly baklava.
-Not cutting the baklava before baking. This makes it difficult to cut after baking and can result in uneven pieces.

Nutritional Information

-Serving size: 1 piece
-Calories: 210
-Fat: 12 g
-Saturated fat: 5 g
-Cholesterol: 20 mg
-Sodium: 140 mg
-Carbohydrates: 22 g
-Fiber: 1 g
-Sugar: 10 g
-Protein: 3 g


This recipe contains nuts, wheat, and dairy.

Leave a Comment

Your email address will not be published. Required fields are marked *