Total Time:
2 hr 15 min
1 hr
1 hr 15 min

55 to 60 diamonds

  • 3 1/2 cups sugar
  • 2 1/2 cups water
  • 2 tablespoons honey
  • 2 teaspoons fresh lemon juice
  • 1 stick cinnamon
  • 3 whole cloves
  • 1/2 pound walnuts, finely chopped
  • 1/2 pound blanched almonds, finely chopped
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 pounds filo pastry
  • 1 pound (4 sticks) unsalted butter, melted

In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool.

In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and refrigerate for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mixture over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mixture. Continue until all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer.

Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner.

Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4

hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.

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4.9 21
Recipe is solid. Always produces. FYI...had to make a second "batch" but without walnuts (friend's allergy. Used 100% pecans. Delicious!. Again...this recipe is a solid. Annie, Fremont, CA item not reviewed by moderator and published
Love this recipe! You won't need all the syrup, so I use 2 cups of sugar and 1 1/2 cups of water instead, keeping all other measurements the same. I also only use 3 sticks of butter for the layering and that comes out just right. I then melt 1/2 stick of butter and pour that over the top before it bakes, as the recipe suggests. For the nuts, I use 1 cup of pistachios and 1 cup of blanched almonds. It is definitely a crowd pleaser and people will be begging for more. I don't always thaw the filo pastry beforehand and it still comes out great. item not reviewed by moderator and published
These are perfectly flavorful baklava's. Best I've tasted! I made a few adjustments: melting butter as needed for the layers, pistachio instead of walnuts, used 2 cups each sugar and water and doubled the honey. I let the syrup cook down and thicken but I still didn't use it all. I love the smell and flavor of the cloves and cinnamon. item not reviewed by moderator and published
My go-to baklava recipes 10 years running... Fantastic and easy. item not reviewed by moderator and published
The best formula that I have used. Easy and true to Greek Baklava. My customers rave and crave it! item not reviewed by moderator and published
I am a baklava snob and this is AMAZING! It's the first time I tried making it on my own and I picked a good recipe. I cut everything in half and it turned out great! item not reviewed by moderator and published
I wanted to try making baklava for a Greek dinner I was trying out on friends. I chose this recipe because it was rated easy. It did take a while to prepare and I didn't think it would be that good. Everyone LOVED this and said it was the best ever. They're still talking about it. I didn't change a thing. What they liked about it was how moist it is. I'll definitely be making this again. item not reviewed by moderator and published
My 15-year-old daughter and I made this for a school project. We really enjoyed the time we spent together making this recipe..... then we tasted the finished product!! It was great!!! My daughter took the baklava to school, and it was gone in a flash! We plan on making this together every year as a new family tradition. FYI: we also used less of the syrup than the recipe called for and it was great! It also freezes well. item not reviewed by moderator and published
This has been an amazing baklava recipe! It's super easy and tastes amazing. The only change I make is I definitely do not add all of the sauce at the end-it's way too much. item not reviewed by moderator and published
recipe seems easy enough to do, nice instructions item not reviewed by moderator and published

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