top of page


1 pound unsalted butter, melted 2 pounds shelled walnuts 1 pound phyllo dough sheets 2/3 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground allspice or cloves Syrup: 2 cups honey 2 cups water 2 cups sugar 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon) 1 teaspoon grated orange peel (or to taste) 1 teaspoon vanilla extract (or to taste)

1 Thaw the phyllo before starting. Melt the butter. Grind or chop together the walnuts and almonds, and mix together with the cinnamon, allspice or cloves, and sugar. Using a rectangular pan, preferably a 9x13x2, brush the pan with the melted butter.

2 Separate a sheet of the thawed phyllo. Keep the rest covered by, but not touching, a damp towel. Handling it as little as possible, lay a sheet of phyllo in the bottom of the pan. Brush it with butter. Fold it over if necessary to fit in the pan. Do this until you have about 10-12 layers. Then put a layer of the nuts and spices mixture on top of the sheet of phyllo, cover with another sheet of phyllo, paint that with butter, and continue in this manner until you've used all of your filling. Top with about an equal amount of the phyllo sheets as you used for the bottom.

3 Cut across the completed baklava with a sharp knife, into triangles or diamonds. Bake at 350 for about an hour, or until evenly browned on top.

4 Syrup: Simmer together the syrup ingredients for ten minutes and strain. Allow to cool. Pour the cooled syrup over the baklava and let it sit before serving.

Recent Posts

See All

Pear Compote

3 apples, peeled and cubed 2 pears, peeled and cubed 1 Tbsp sugar, to taste 1/2 teaspoon cinnamon 1/4 dried cranberries Put the apples and pears in a pan with the sugar and 1/4 cup water. Bring to a s

Creme Anglaise

2 cups heavy cream 1 cup milk 1/2 tsp vanilla extract 6 large egg yolks 1/2 cup granulated sugar Heat the heavy cream, milk, and vanilla in a large, heavy-bottomed saucepan over medium heat. P

Welsh Cakes

Makes 8 1 cup all purpose flour 1 teaspoons baking powder 1 pinch of salt ½ cup butter, plus extra for cooking ¼ cup powdered sugar, plus extra for sprinkling ¼ cup currants 1 egg, beaten with


bottom of page