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Name of Event

Greek Independence Day

Cuisine From



Baklava is a delicious phyllo pastry popular in Middle Eastern countries.


Yield 32 pieces
Preparation time 30 -40 minutes
Cooking time 30 minutes
Main Ingredient phyllo pastry honey


For the syrup.

2 cups sugar

2/3 tbs. honey 

2 tbs. fresh lemon juice

1 cup water

1 cinnamon stick

For the Baklava

6 cups of unsalted chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)

3/4 cup sugar

2 teaspoons finely grated lemon peel

1 1/2 teaspoons ground cinnamon

1/2 cup finely diced dried apple rings (optional)

20 17 x 12 inch sheets fresh phyllo pastry or frozen, thawed

1 1/2 cups melted unsalted butter

Finely ground pistachios for garnish (optional)


Making the syrup

  1. Mix the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened.
  2. Remove the cinnamon stick. Can be made 1 day ahead. 

Making the Baklava.

  1.  Brush two 13 x 9 inch metal baking pans with some melted butter and set the oven to 350°F.
  2. Thaw the phyllo dough according to manufacturer's directions. Cover with a damp towel to keep them from drying out.
  3.  Process the nuts into small even sized pieces, combine with the sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave. Transfer nut mixture to large bowl; mix in dried apples (if using).
  4.  Arrange one phyllo sheet in each pan with half of phyllo sheet hanging over 1 long side. Brush phyllo in pan with some melted butter. Fold overhang over to make two 12 x 81/2-inch layers. Brush with some melted butter.
  5. Repeat the stacking and buttering with 4 more phyllo sheets, making 10 layers total.
  6. Spread 1/3 of nut mixture (a generous 2 cups) over phyllo in pan to within 1/2 inch of edge. Repeat layering 2 more times with 5 phyllo sheets and 1/3 of remaining nut mixture each time. Top with 5 more folded phyllo sheets.
  7. Using a sharp knife, cut through top phyllo layers lengthwise (do not cut through to bottom of pan) to make 4 strips, then cut phyllo crosswise to make 16 rectangles.
  8.  Bake at 350°F for 40-45 minutes or until lightly golden brown, and edges appear slightly crisp.
  9. Gradually spoon cold syrup over the hot baklava. Cool to room temperature and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired
  10. Cut each baklava rectangle crosswise in half for total of 32 pieces. Transfer baklava to platter and serve.