• 24servings
  • 65minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups (2 1/2 sticks) butter, melted, plus more for pan

  2. 3 1/2 cups sugar

  3. 2 tablespoons fresh lemon juice

  4. 3 cups walnuts

  5. 1 1/2 teaspoons ground cinnamon

  6. 1 package (16 ounces) frozen phyllo dough (17-by-12 inches), thawed in refrigerator

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Brush a 13-by-9-inch baking dish with butter; set aside. In a medium saucepan, combine 3 cups sugar, lemon juice, and 1 1/2 cups water; bring to a boil. Reduce heat; simmer until sugar dissolves and mixture is syrupy, about 10 minutes. Set syrup aside.

  2. In a food processor, pulse walnuts with cinnamon and remaining 1/2 cup sugar until finely ground. Set walnut filling aside.

  3. Place stack of thawed phyllo sheets on a work surface. Using a sharp knife, trim stack into a 13-by-9-inch rectangle; discard trimmings. Place 1 sheet of trimmed phyllo in prepared baking dish (keep remaining sheets covered with a damp cloth or paper towel). Brush gently with butter; repeat with two more sheets of phyllo, laying each on top of the other. (You now have a 3-sheet stack of buttered phyllo.)

  4. Sprinkle phyllo stack in dish with 1/3 cup walnut filling. Repeat with seven more buttered phyllo stacks, sprinkling each with walnut filling. Top with one more stack; brush generously with butter.

  5. Using a sharp knife, cut unbaked baklava into 24 squares. Bake until puffed and golden, 30 to 35 minutes. Transfer pan to a wire rack; pour syrup over baklava. Let stand at room temperature until syrup is absorbed, at least 3 hours.


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