Sue Magnusson'S Baklava Recipe

Name: Sue Magnusson'S Baklava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups of sugar; 1 cup water; 2 slices of lemon peel; 1 cup of honey; 5 sticks of salted butter; 1 pound chopped walnuts; 12 Honey Maid double graham crackers crushed; 1 1/2 teaspoons cinnamon; 1/2 teaspoon ground cloves; 1/4 cup sugar; 1 pound box of frozen filo dough; butter for buttering pans

Servings: persons

2 cups of sugar
1 cup water
2 slices of lemon peel
1 cup of honey
5 sticks of salted butter
1 pound chopped walnuts
12 Honey Maid double graham crackers crushed
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
1 pound box of frozen filo dough
butter for buttering pans

1
["Put 2 cups sugar, one cup water, lemon peels and one cup honey in a small sauce pan. Bring to a boil and simmer for 5 minutes. Let cool and then refrigerate.", "", "In a separate small sauce pan melt the 5 sticks of butter over very low heat until it has separated and turned golden brown, about 45 minutes. Skim the floating bits off of the top and discard.", "", "Mix together 1 pound walnuts and crushed graham crackers (I usually chop them all in a mini food processor) with cinnamon, ground cloves and sugar.", "", "Butter two 13 x 9 x 2"" cooking pans.", "", "Unfold filo dough, cut large sheets in half.", "", "Separate individual sheets as you go along. Put 4 sheets on bottom layer of each pan.", "", "Alternate single sheets of filo and crumb mix. Spread crumbs very thin. Keep 4 sheets of filo for top layer of baklava.", "", "Cut into diamond pattern with very sharp knife. Add browned butter with tablespoon to each piece. Don't use the dregs.", "", "If desired at this point, you can push a whole clove into the middle of each piece.", "", "Bake 45 minutes at 300 degrees, or until lightly, lightly browned.", "", "Remove from over and add cool syrup with tablespoon.", "", "Will keep 30 days unrefrigerated."]

2870

kcal

Calories

218

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 cups of sugar, 1 cup water, 2 slices of lemon peel, 1 cup of honey, and more.

Yes, Sue Magnusson'S 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.

That's it — enjoy your meal!

Sue Magnusson'S Baklava

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions