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.

View All

Cooking Tips
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
My husband is Greek, and he said that this was the best Baklava he has ever had. Also, one of my son's friends is also Greek, and he told my son that this one was even better than the one his Grandma makes. item not reviewed by moderator and published
I read the reviews about the sugar syrup being to much. I used 2 cups of sugar, 1 cup of water and 2 whole cloves instead. The syrup was just enough for the amount of pastry. Also, I didn't notice when I bought the filo pastry that it was a 16 ounce package. I was only 3 sheets short. To compensate, I used 5 sheets for the bottom instead of 8. Make sure you cover with a damp cloth because it dries out very fast. You will use every bit of the 4 sticks of butter. Great pastry - tastes just like the kind purchased at the bakery. Fun and easy to make. item not reviewed by moderator and published
Very easy to make, excellent taste. My daughter and I made this together and we had a lot of fun doing it. item not reviewed by moderator and published
I had never made this before and found it to be fairly easy. The most difficult part was keeping the filo pastry moist. The one thing I would say about this recipe is that it makes way too much syrup. Other than that it was delicious and everyone loved it!! item not reviewed by moderator and published
Very, very good. It reminds me of the special treat a Greek friend would bring our family every Christmas. It was much easier to make than I thought it would be! item not reviewed by moderator and published
The perfect dessert! Sweet, crunchy, a fusion of flavors. I substituted pecans for walnuts with great results. item not reviewed by moderator and published
I love this recipe and during the holidays I bring baklava to work and family gatherings. I always get rave reviews and it looks impressively difficult! But its so easy!. I agree that the recipie makes way too much sugar sauce but I have never used all of it. I spoon the sugar mixture over until it looks like the desired amount. I always have alot left over but then I just make more of the phyllo nut mixture and use the leftover sauce! item not reviewed by moderator and published
very easy - just don't use Pillsbury filo pastry item not reviewed by moderator and published
The baklava turned out wonderful but the sauce to pour over the baklava was way too much. It made the baklava soggy and my family didn't like the fruit taste. item not reviewed by moderator and published
This is a GREAT dessert!! Be careful though, eat too much and you might gain a little weight! item not reviewed by moderator and published
good, not too sweet. A little too much butter, but other than that its very light and moist. item not reviewed by moderator and published