Ingredients Jump to Instructions ↓

  1. 4 cups finely chopped walnuts

  2. 1/4 cup sugar

  3. 1 tablespoon ground cinnamon

  4. 1 cup butter, melted

  5. 40 sheets phyllo dough (14 inches x 9 inches) SYRUP:

  6. 1 cup sugar

  7. 1/2 cup water

  8. 1/4 cup honey

  9. 1 teaspoon lemon juice

  10. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease two 13-in. x 9-in. baking dishes with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling). Place one sheet of phyllo in a baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 2 tablespoons nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife. Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack. Yield: 3 dozen. Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 14 in. x 9 in.


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