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The original recipe came from my mother; Then I gave it back to her 10 years later after I made my version for her Birthday a couple of years ago. I suggest getting the largest pastry brush you can find, you can layer this alot quicker if you can apply the butter in a couple of strokes. The faster you go, the less time you have for the dough to dry out. You will need a professional 1/2 sheet pan for this recipe.


  • 2 lbs Phyllo (22) (This is 2 packages)
  • 1 lb Unsalted Butter
  • 3 Cups Walnuts
  • 2 Cups Almonds
  • 1 Cup Pistachios
  • 4 TB Granulated Sugar
  • 4 Tsp Cinnamon
  • 2 Tsp Mace
  • 1 tsp Ground Cardamom
  • 1/2 tsp Coriander
  • 1/4 tsp Ground Cloves
  • 2 tsp Fresh Orange Zest
  • 1 batch of Lemon Honey Sauce


  • Grind all nuts and place in a medium sized bowl, add sugar, spices and zest and mix well.
  • Set aside.
  • Melt Butter in a sauce pan or in a measuring cup in the microwave.
  • Set aside
  • Unwrap your phyllo and unroll onto work surface.
  • Cover with Plastice wrap and a damp towel to keep the dough from drying.
  • Brush Pan with a little butter and lay down the first sheet, brush with butter and lay down the second sheet.... Continue this until you have layed down 10 sheets.
  • Spread 1/2 of the nut mixture over the 10th sheet and sprinkle a little butter over.
  • Brush your next sheet and lay it over (Butter side down) this will adhere it to the nut mixture a little better.
  • Brush the side facing up and lay down your next sheet, continue brushing with butter and laying down more sheets until you lay down another 10.
  • Repeat as above with the nut mixture, sprinkled with a little butter, and butter your next phyllo sheet, lay it down and brush the up facing side too.
  • Continue laying sheets with butter until you run out of phyllo sheets.
  • Using a VERY sharp knife, pre-cut your baklava about 1/2 way through either in squares or in diamond shapes.
  • Bake at 350 for 50 - 55 minutes.

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