May 5, 2014 by: Zoe Vlachos Dessert

WARNING!!! HIGHLY ADDICTIVE! The flavours and textures of baklava make this dessert dangerous to those (like myself) with very little self control when sweets are involved!  You will LOVE this easy recipe!


  • 16 frozen phyllo pastry sheets (14×18), thawed
  • 3 cups chopped walnuts
  • 1 teaspoon cinnamon
  • 1/2 cup melted butter


  • 1 cup water
  • 1 cup sugar
  • 3/4 cup honey
  • 1 cinnamon stick
  • 7 cloves
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest


Mix walnuts and cinnamon in a bowl and set aside.  Butter a rectangular baking dish (approx. 7 x11). On a large work surface lay out 4 sheets of phyllo. Brush them with the melted butter and fold each sheet in half forming a a 7×9 rectangle. Stack one over the other in the baking dish, brushing each layer with butter. Sprinkle 1 cup of the walnut cinnamon mixture evenly over the phyllo. Then repeat the exact same directions two more times-  until the other 8 sheets of phyllo and 2 cups of walnuts have been used. Top with the remaining phyllo- again buttering and folding it in half; remembering to butter between each layer of phyllo before stacking in baking dish.  Then using a sharp knife, cut into diamond or square shapes to the bottom of the pan. Bake in a 350F oven for 50 minutes. Meanwhile in a medium saucepan, whisk all of the syrup ingredients together over high heat. When the mixture has been brought to a boil, reduce heat to medium. Allow to simmer for 20 minutes. When the baklava is ready, remove from oven and immediately  pour syrup evenly over it. Allow to cool and leave it uncovered to keep the phyllo from going soggy. Enjoy!


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