I use a combination of almonds and walnuts and many layers of thin phyllo dough. The dessert is soaked in a honey and sugar syrup that is flavoured with lemon and cinnamon.

Key Ingredients



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Bring to a boil the syrup ingredients. Cook just until sugar melts, stirring occasionally. Remove from heat and allow to cool completely.

Step 1

Combine in a large bowl all ingredients except the phyllo dough.  Stir well then set aside.

Step 2

Place phyllo on the bottom of pan with one end hanging over the long end of your pan. Brush on some melted butter.

Step 3

Evenly spread the nut mixture. Top layers of phyllo, brushing on butter after every second phyllo sheet. Repeat with the remaining nut mixture.

Step 4

Top your baklava with 6 to 8 layers of phyllo dough. Lightly butter the top layer of phyllo.

Step 5

Score the baklava making 3 cuts lengthwise, and then creating a type of herringbone pattern alongside these cuts.

Step 6

Bake for 30-40 minutes. Remove from oven. Pour on the cooled syrup. Allow to sit at least a couple of hours before cutting and serving.

Step 7

- Baklava can be kept at room temperature for several days. - The best way to store baklava and to prevent the phyllo from turning soggy is to keep your baklava at room temperature.

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Bougatsa (Μπουγάτσα)