Comida Kraft
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  • Preheat oven to 350. Finely chop nuts and reserve. Mix sugar and cinnamon and reserve. Unroll phyllo and stack on a clean dry surface. With a sharp knife trim phyllo to 9x13 inches.
  • Place 2 phyllo sheets in the baking pan and brush with the melted butter. Repeat two more times for a total of 6 sheets. Sprinkle with half of the chopped nuts and half of the sugar mixture. Cover with 2 more sheets, butter the sheets and repeat 2 more times. Spread the remaining nuts and sugar mixture over the top and repeat the phyllo procedure 2 sheets at a time. Top with butter. Using a sharp serrated knife so pastry will not be crushed, cut through all the layers to make squares or diamonds.
  • Bake for 30 minutes. Reduce temperature to 300 and continue baking 45-60 minutes until golden brown.
  • Meanwhile, make the syrup by bringing sugar, water, honey, lemon slices and cinnamon sticks to a boil. Reduce heat and simmer uncovered for 15 minutes. Strain and pour hot syrup over the baked baklava. Let cool completely, at least 4 hours before serving.


For a sweeter and stickier baklava, double the syrup recipe. You may leave the baklava uncovered for 12 hours to harden. Some like to add 1/2 walnuts and 1/2 pistachio nuts.

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