Arnett's Acres
Baklava | October 2013

Michael let me know that he would like to see Baklava listed. I don't blame him one bit...Baklava is an amazing addicting when fresh.




2 pounds shelled walnuts or pecans, or 8 cups chopped
3/4 cup sugar
4 teaspoons cinnamon
2 pounds sweet butter, melted
2 pounds phyllo dough, thawed, container closed until immediately before using
4 cups sugar
3 cups water
1 cup honey
1 stick cinnamon
Juice of 1/2 lemon

1. Mix nuts, sugar and cinnamon together and set aside.

2. Grease a 15x18 inch pan well with butter.

3. Open the phyllo dough (it dries out extremely fast) and unfold on your work area. One or two at a time layer the phyllo dough alternating with melted butter in the buttered pan. You want a thin layer of butter on each sheet. After about 8 - 10 sheets spread 1/2 of the nut mixture evenly on top of the phyllo dough. Start the process again finishing with at least 8 sheets of buttered phyllo. If your phyllo dough is getting brittle (dry) work faster. This layering process can be completed in about 2 minutes.

4. If you want the Baklava prescored, place in a refrigerator for about 15 minutes. Remove and cut into the traditional diamond shapes. Place a clove in the middle of each diamond (I usually omit this step and sprinkle a little ground cloves into the nut mixture).

5. Bake at 375˚ for 30 minutes. Reduce the heat to 350˚ and bake an additional 30 minutes. Cool.

6. Make your syrup by boiling all ingredients together for about 15 - 20 minutes. You will pour the HOT syrup over the cooled baklava.

This should make you approximately 100 Baklava pieces.


Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

Copyright Arnett's Acres 2012 - Permission must be granted in writing to reuse any items/articles from this site in print or digitally.