A not to sweet dessert that is perfect for special occasions.

Print Recipe
Print Recipe
  1. Preheat oven to 350 degrees F.
  2. Butter the bottoms and sides of a 9×13 inch pan.
  3. Chop walnuts and stir in cinnamon. Set aside.
  4. To keep phyllo dough from drying out, keep it wrapped once you take it out of the package.
  5. Cut to fit pan if needed.
  6. Place two sheets of dough in pan, butter lightly, you don’t want to soak it, but just cover it.
  7. Repeat until you have 8 sheets layered.
  8. Do not bother making the sheets smooth, the more crinkles the better.
  9. Sprinkle 2 – 3 tablespoons of nut mixture on top.
  10. Add two sheets of dough, butter them, add more nuts, and continue until phyllo dough is almost gone.
  11. Make top layer about 6 – 8 sheets deep.
  12. Cut into diamond or square shapes most of the way to the bottom of the pan.
  13. Bake for 50 minutes until lightly brown and crisp.
  14. Start boiling sugar and water 20 minutes after Baklava is in oven.
  15. Boil until sugar is melted, then stir in vanilla, lemon juice (if using) and honey.
  16. Simmer for about 20 minutes.
  17. Remove Baklava from oven and immediately spoon sauce over it.
  18. Let cool before devouring.
Recipe Notes

Do NOT cover until completely cool or it might get soggy

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