How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Nana’S Baklava?

You need 11 ingredients. The key ingredients include: FOR THE BAKLAVA:, 1 pound Phyllo Dough, 1 pound Shelled Walnuts, Coarsely Ground, 5 Tablespoons Granulated Sugar, and more.

Is Nana’S Baklava suitable as baking & desserts?

Yes, Nana’S Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Nana’S Baklava?

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.

Nana’S Baklava Recipe

Name: Nana’S Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BAKLAVA:; 1 pound Phyllo Dough; 1 pound Shelled Walnuts, Coarsely Ground; 5 Tablespoons Granulated Sugar; 1 teaspoon Cinnamon; 1/2 pounds Butter, Melted; FOR THE SYRUP:; 1 cup Granulated Sugar; 1 cup Water; 1 whole Lemon, Sliced; 2 Tablespoons Honey

Nana’S Baklava

Eats Now Editorial Team · 1447 kcal · Baking & Desserts

1
First, make sure that the phyllo dough is wrapped in a wet kitchen towel as it thaws in its plastic covering. This will keep it from drying out. Prepare the walnut filling. I used my food processor to grind the walnuts pretty finely but still keeping some texture. Then stir the ground walnuts, sugar, and cinnamon together in a mixing bowl. Set it aside. Preheat the oven to 350u00b0F and get out a 9 x 13 baking dish. Brush the bottom of the baking dish liberally with a little of the melted butter.
2
Take half of the thawed phyllo dough, leaving the other half still wrapped in the wet towel. Gently roll it out flat. Layer each sheet of it one by one in the baking dish, brushing lots of the melted butter in between each sheet. If it tears a little, not to worry! Once the first half of phyllo dough is layered in the pan, evenly layer the walnut mixture on top of it. Then repeat the process of layering the phyllo with the second half of the dough to top off the baklava.
3
With a sharp knife, cut diagonal parallel lines from one side of the pan to the other. Then cut the same lines going the opposite way to cut the baklava into the classic diamond shapes. Get the baking dish into the oven to bake at 350u00b0F for 15 minutes. Reduce the heat to 300 and let it continue to bake for another 40-45 minutes.
4
When there is about 20 minutes left of baking time, prepare the syrup. Combine the sugar, water and lemon slices in a sauce pan and heat it up over medium high heat. Let it gently boil for 15 minutes, stirring occasionally. Once the 15 minutes is up, remove the lemon slices and stir in the honey. Take the pot off of the heat and let it cool for around 5 minutes. It needs to cool enough so that it doesn't wilt the baklava but it also shouldn't cool so much that it hardens. Stir occasionally while it cools.
5
Take the baklava out when its done and immediately pour the syrup all over it. It will just melt all over it and make it gloriously sticky. Let it cool enough to handle, then cut out the individual diamond pieces and serve! It will also keep sealed up in an airtight container for a couple of days. Enjoy!

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

Nana’S Baklava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions