greek dessert recipe




This was specially requested for a dinner with friends. I don’t make it often, but who can say “no” to friends? Rich and sweet, small squares of baklava are a wonderful end to any meal.  You can easily cut this recipe in half if you want to make a smaller batch. When working with phyllo keep the sheets pliable by covering them with  a damp towel to keep them from drying out.


2 lbs. phyllo

1 lb. butter, preferably unsalted

1½ lbs. walnuts or blanched almonds, chopped fine

½ c. sugar

½ t. cinnamon

1/8 t. cloves

Combine nuts, sugar and seasonings and set aside. Brush a large jellyroll pan (12×17) with butter and line bottom with 15 phyllo sheets, brushing each with butter as you go. Spread 1/3 of the nut mixture on phyllo leaves. Top with 5-6 buttered sheets of phyllo. Spread with another third of the nut mixture. Add another layer of 5-6 buttered leaves and remaining nut mixture. You should have 15-17 leaves for the top. Brush top layer of leaves with remaining butter. With a sharp pointed knife score the top sheets in whatever shapes and sizes you want. Bake in a preheated 350-degree oven for 45 minutes to an hour. Baklava should be golden brown.  Meanwhile prepare syrup. When baklava has cooled, warm up the syrup and pour over.


2 c. sugar

1 c. honey

2 c. water

zest of 1 lemon or orange

Bring to a boil and simmer 10 minutes.  Strain and set aside.

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