Filed Under: baklava, Dessert, dessert recipe, eid, honey

The Best Baklava Recipe Ever

When I want to make myself feel better, perk myself up a bit or make someone else feel comforted or taken care of, I bake. I sprinkle a little sugar, I pour a little honey and I make magic.

September 24th, 2015

Jennifer Hamilton

I  love the smell of the sweet cake or pastry baking, the way dough can go from soft to crispy in the oven and come out all sugary and delicious and tempting. I love the look people get in their eye when you tell them you baked it yourself, or better yet, when you tell them you baked it for them. That makes me all ooey-gooey inside.  
Makes one whole cookie sheet filled with baklava
Prep Time
30 minutes
Cook Time
1 hour
  • 1 pound finely chopped, mixed nuts (walnuts, pistachios, almonds or hazelnuts)
  • 1 teaspoon cinnamon powder
  • 1 package phyllo dough
  • 1 cup melted butter
  • 1 cup white sugar
  • 1 cup water
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  1. Mix cinnamon powder and chopped nuts.

  2. Unroll the dough and place two sheets in the bottom of buttered 9×13 inch baking dish. Brush generously with melted butter. Sprinkle two to three tablespoons of the cinnamon-nut mixture on top. Repeat layers until the dough and cinnamon-nut mixture are used (last layer should be the dough).

  3. Cut the baklava into four long rows and then diagonally to make diamond shapes. Place it into a preheated oven (350F) and bake it for about an hour until golden and crisp.

  4. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring it to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer the mixture for 20 minutes. Put the mixture in the fridge to cool slightly and then, when the baklava is done, spoon the cooled syrup over it while it’s still hot.

  5. Re-cut along the lines from before once cooled and serve.

The Best Baklava Recipe Ever
Jennifer Hamilton

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