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How to Make Baklava

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  • Prep 20 min
  • Total 50 min
  • Ingredients 11
  • Servings 8
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Baklava is a pastry made with layers of dough and chopped nuts that have been soaked in cinnamon syrup. The recipe varies depending on the region. In countries like Armenia, Greece, Egypt and Georgia this dish is traditional.
Carla Gutierrez
Updated Sep 10, 2015
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Ingredients

  • 1 package of filo dough
  • Butter to paint

For the filling

  • 6 oz peeled almonds
  • 1.7 oz peeled pecans
  • 2 oz sugar
  • 1.7 oz butter at room temperature
  • 1/2 teaspoon of cinnamon powder
  • 1/2 teaspoon of lemon zest

For the syrup

  • 14 oz sugar
  • 1 cup water
  • A few drops of lemon juice

Directions

  •  
    1
    Preheat the oven to 350°F.
  •  
    2
    Chop the almonds and pecans then place them in a container. Add the butter, sugar and lemon zest. Mix well until you have a paste.
  •  
    3
    Grease a rectangular baking sheet with melted butter and then add the first layer of filo. Paint the surface of the filo with butter using a kitchen brush. Repeat the process until you have 6 layers.
  •  
    4
    After the sixth layer add the filling and spread evenly.
  •  
    5
    Add the rest of the layers and paint in butter. The last layer also has to be painted in order for it to be crunchy.
  •  
    6
    Cut each portion in to 2 x 2-inch sections with the tip of a sharp knife. Bake in the oven for 30 minutes at 350°F or until they’ve browned a bit.
  •  
    7
    In the meantime, you can begin to make the syrup. Place the ingredients in a pot and let boil for 5 minutes.
  •  
    8
    When you take the baklava out of the oven, pour the syrup on while it ‘s still hot and let cool for 4 hours at room temperature.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Baklava is a pastry made with layers of dough and chopped nuts that have been soaked in cinnamon syrup. The recipe varies depending on the region. In countries like Armenia, Greece, Egypt and Georgia this dish is traditional.
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