Tag Archives: (culture) Greek

Recipe: Baklava

Recipe: Baklava

This is an original recipe I created for Baklava.


Sink Stove Top Oven
Pot, cooking (butter) Pot, Cooking (simple syrup) Two 8×8 oven pans (clear)
Food processor (chopping) Mixing bowl (nuts post-chopping) Butter brush
Measuring spoons Measuring cup (wet) Knife to cut the pastry/baklava

Spoons (butter stirrer, syrup stirrer, removing food from processor & spreading the nuts, getting honey out of container)


Package of Phyllo dough (1 pound) 1 cup honey
Walnuts (1 pound) 1 cup water
Sticks of butter (3 sticks) 1 cup sugar
1 and ½ Tablespoon ground cinnamon 2 strips of lemon peel
¼ teaspoon ground cloves 1 cinnamon stick (or 1 Tablespoon ground cinnamon)
¼ teaspoon salt (1/2 Tablespoon if using unsalted butter)


  1. Two hours before (at lease, look at box) take the phyllo dough out to defrost.
  1. Start melting butter on stove.
  2. Chop walnuts in food processor and put into bowl.
  3. Add spices: ground cinnamon, ground cloves, and salt. Mix until everything is together.
  1. Start heating over to 350 degrees.
  1. Take the phyllo dough – cut in half (I discovered my 8×8 work perfectly for this)
  2. Brush butter in pans on bottom and sides. Do both pans at once for the next steps.
  3. Lay down 5 to 8 phyllo layers – brushing butter between each layer. The first new layer is always the hardest.
  4. Add a thin layer of the walnut mixture.
  5. Lay down 4 to 5 phyllo layers.
  6. Repeat walnut mixture & phyllo layers until walnut mixture is used up (at least five rounds).
  7. Lay down the last layer of phyllo dough – 5 to 8 layers.
  8. Cut the Baklava in long strips (4 rows) then diagonally to get the signature look. (Yes, cut it BEFORE it goes in the oven)
  9. Put both Baklava pans in the oven and cook for 50 minutes.


  1. After the Baklava has been put in the oven, start the simple syrup.
  2. Put the honey, water, sugar, cinnamon stick, and lemon peel slices into the small pot.
  3. Bring to a slow boil over medium to medium high heat, then lower to simmer until the Baklava comes out of the oven.
  4. Immediately pour the simple syrup over the Baklava while both the syrup and Baklava are hot.
  1. Store uncovered for 8 hours (allowing all the extra moisture to escape, leaving the lovely edges).