• Cooking Time:
  • Servings:
  • Preparation Time:



  • Filling -Pastry & Syrup
  • 1 pound (400- 500 gr.) walnuts, coarsely chopped
  • 2 ounces (60 gr.) sugar
  • 1 teaspoon cinnamon
  • 1 pound (500 gr.) phyllo pastry
  • 6 ounces (180 gr.) unsalted butter, melted
  • 8 ounces (230 gr.) sugar
  • 1 1/4 cups (300 ml) water
  • 2 cinnamon sticks
  • 2 teaspoons lemon juice
  • some lemon peel
  • 2 tablespoons honey


  • Preheat oven to 350°F.
  • Brush each layer of phyllo with melted butter and spread over the base of the container as evenly as possible.
  • Once you have used 5 layers of pastry, sprinkle a thin layer of filling over the surface and add 4-5 more layers.
  • Sprinkle a thin layer of filling and place 3 more sheets on top.
  • Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of phyllo, brushing individually with butter.
  • Fold any excess pastry on either of the sides over the filling and brush it with butter.
  • Brush the top layer liberally with butter in order to get it crisp and golden.
  • Trim any excess pastry with a small sharp knife, keeping in mind that it will also shrink.
  • Cut (only!!!) the top layers of phyllo carefully, diagonally into diamond shapes.
  • Using the tips of four fingers, sprinkle drops of water all over surface and cook it in a preheated 350° F oven for 15 minutes.
  • Lower to 325° F and cook for a further 15 minutes. Raise to 375°F and cook another 5 minutes.
  • Meanwhile, prepare syrup. Place all syrup ingredients, apart from honey, in a saucepan and stir to dissolve sugar. Simmer for 6-8 minutes, add honey and simmer for a further 5 minutes until it thickens slightly. Pour hot, but not boiling syrup slowly all over the baklava (use a strainer) and let it stand to absorb all the syrup.

Categories: Dessert  Misc. Dessert  Oven  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved