• 12servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 2/3 cups 329g / 11oz Sugar

  2. 1 1/2 cups 355ml Water

  3. 2/3 cup 157ml Honey

  4. 2 Cinnamon sticks

  5. 8 Strips orange peel,

  6. 2" by

  7. 1/2"

  8. 2 teaspoons 10ml Rose water

  9. 1 cup 198g / 7oz Unsalted butter - (2 sticks) - melted

  10. 3 cups 279g / 9.8oz Coarsely-chopped almonds

  11. 1 teaspoon 5ml Ground cinnamon

  12. 1/2 teaspoon 2 1/2ml Ground allspice

  13. 15 Fresh phyllo pastry sheets or frozen - thawed

  14. Plain yogurt

Instructions Jump to Ingredients ↑

  1. Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.

  2. Preheat oven to 325 degrees. Brush 13- by 9- by 2-inch metal baking pan with some of melted butter.

  3. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl. Fold 1 sheet of phyllo in half to form 12- by 9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter.

  4. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

  5. Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.


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