Baklava {A flaky, nutty, buttery treat!}

Posted on Aug 16 2013 - 7:00am by Traci



 I brag about my husband… a LOT. He is the most amazing person ever. I love him so! Seriously, He is my best friend, and I don’t know how I ever got so lucky to have him. 🙂

How does that tie in with my baklava recipe? He is the one who first introduced me to this scrumptious dessert! I hadn’t ever heard of it, and I was asking him one day when we were newlyweds, if he had any ideas of desserts I could make. He said “Baklava??

If you don’t know what Baklava is, it is basically phyllo sheets, with melted butter layered with nuts and spices, and a sweet and sticky honey cinnamon sauce baked on top, sounds like a good idea huh?

We tried a new recipe and liked it a lot, but needed to tweak it a bit. So, We found another recipe and kind of blended the two 🙂 {Hint, hint, we used extra butter, teehee} So here is a dessert that my husband and I have changed just to our liking {and hopefully yours, too!} I do have to warn you, this takes a bit of time to assemble. It’s not hard, it just takes a bit of time, maybe enlist your husband and or kids, and make it a fun thing you can do together while listening to music and talking 🙂 Making treats is one of my favorite things to do with my husband and kiddos.

Note: Phyllo if you don’t know what it is, is basically really thin sheets of pastry dough. You will find it in the frozen section of your grocery store. {ask an employee if youre still not sure! Make sure for this recipe to get the full sheets, and not the squares 🙂 Let me know if you still need some guidance!}

Here is a little breakdown of what you need ta do…

IMG_3743You start out by layering a sheet of phyllo with butter {I know off to a good start already! I love butter…} You do this seven times {so phyllo, butter, phyllo, butter, phyllo, butter…. seven times, haha you get the idea 🙂 And after every seven layers, you add a nut, cinnamon, salt mixture. And you do this until you are out of your salt mixture, and out of your phyllo! {Takes a bit of time, but it’s worth it, I swear!}IMG_3745

Then you cut diagonally first all from the left side, and then across coming from the right side.  Then bake for 40 minutes.

IMG_3746After the 40 minutes you pour on the syrup you prepare earlier, and let it soak in for a good while… And after waiting patiently, your precious baklava is ready for consumption!

So without further ado, our favorite Baklava recipe.

A decadent and flakey dessert layered with butter, nuts and spices and topped off with a rich honey cinnamon syrup.
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Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
Prep Time
40 min
Cook Time
40 min
Total Time
1 hr 20 min
For the Syrup
  1. 1 Cup Sugar
  2. 1 Cup Honey
  3. 3/4 Cup Water
  4. 1 TBSP Fresh lemon juice
  5. 2 Cinnamon Sticks
  6. 1 TBSP Whole Allspice
For the Filling & the Dough
  1. 1 Pound Walnuts {or a combination of your favorite nuts! We love, pistachios, walnuts & almonds}
  2. 1 tsp. ground cinnamon
  3. 1/4 tsp Salt
  4. 1 1/2 Cups {3 sticks} salted Butter
  5. 1 pound Phyllo Sheets {Thawed according to package directions}
  1. For the syrup: Combine the Sugar, Honey, Water, lemon juice, cinnamon sticks, and allspice in a medium saucepan {stirring occasionally} and cook over medium heat until the sugar has dissolved. Reduce heat to medium-low until the mixture turns into a syrup {around 10 minutes}. Remove the cinnamon sticks and remaining allspice and discard. Set aside and let the syrup cool.
  2. Chop the nuts {or put them in a food processor for an even finer chop!} 🙂 Add Salt, and cinnamon and stir well.
  3. Melt the butter over low heat in a saucepan.
  4. Next, coat a 9x13 pan with some of your melted butter {using a pastry brush}
  5. Open your box of phyllo sheets and make sure they fit your 9x13 pan, if not cut them to the correct size and throw away the extra. {Note: I like to put a damp towel on top of the phyllo sheets waiting to be used, if they get to dry, they break really easily! You want them a bit moistened so that they don't fall apart so easily while you use them!}
  6. Next, you are going to layer! This is the time consuming part, but I PROMISE it is worth it! Start by layering a sheet of phyllo dough, and brushing on a layer of butter on top. Do this seven times {you will have seven sheets} and then add 3/4 cup of your nut mixture spread evenly across. Repeat until you have used up all of your nuts, and top with remained phyllo sheets. {and don't forget to butter every single layer!}
  7. Next, using a non-serrated knife, cut diagonally across the baklava {carefully} and again diagonally the opposite direction.
  8. Bake at 350 degrees for 40 minutes. Remove the Baklava from the oven and let cool for a few minutes, then drizzle the syrup mixture as evenly as possible over the cooked baklava. Let sit overnight or 6-8 hours before serving. And be amazed with the dessert you have just created!
  1. {You can definitely try this as soon as the syrup is poured on, however, letting the baklava soak in all of the syrup-ey goodness, is definitely a good idea, it just makes it so that the syrup gets more evenly distributed even down to the very bottom of the dish! Just sayin'! :)}
Adapted from Emeril Lagasse
Adapted from Emeril Lagasse
A Mouse In My Kitchen

4 Comments so far. Feel free to join this conversation.

  1. Corinna Ashley August 18, 2013 at 6:21 pm - Reply


    I LOVE Baklava! I've pinned this for later use.

    Thank You 🙂

  2. anezinis August 19, 2013 at 11:17 pm - Reply

    OOO I love so much baklava…Thanks for sharing a recipe

  3. traci August 20, 2013 at 6:25 pm - Reply

    Yay! You will love this recipe! Let me know if you have any questions or thoughts! 🙂

  4. Melanie August 22, 2013 at 6:48 am - Reply

    I've never had Baklava…sure looks yummy! We'd love for you to come over to our newest link party over at The Inspiration Network: DELISH- a desserts only link party. Bring your desserts and let's party!!

    Melanie and Diana
    The Inspiration Network

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