Baklava – a delicious recipe with leaves, walnuts, almonds, butter, sugar, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thaw fillo dough at room temperature for 2 hours. Finely chop or grind nuts. Cut fillo in half-crosswise. Cover with slightly damp towel. Lightly butter the bottom of 14x10x2 inch baking pan. Lay 100 of the half sheets of fillo in pan, brushing each sheet with some of the melted butter. Mix walnuts, almonds, sugar, cinnamon, nutmeg, and cloves. Sprinkle half of the nut mixture over fillo in pan. Drizzle with some of the melted butter. Top with another 20 of the half sheets of fillo, brushing each with more of the melted butter. Repeat with another layer of the nut mixture, remaining butter, and remaining fill. Cut without cutting through bottom layer into diamond shaped pieces or squared. Bake at 350u00b0 for 50 to 55 minutes. Finish cutting, cool thoroughly. Pour warm lemon-honey syrup over.
1028
kcal
Calories
103
g
Fat
24
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb. of frozen fillo dough (21x16x12 inch) leaves, 1 c. walnuts, 1/2 c. almonds, blanched, 1 c. butter, melted, and more.
Yes, Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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