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“This is a yummy Baklava recipe that I came up with. It uses no white sugar.”
24 Pieces

Ingredients Nutrition


  1. Thaw filo pastry.
  2. Combine all the syrup ingredients in a saucepan and bring to a light boil. Simmer until cinnamon mixes with the syrup. The cinnamon will not be fully absorbed. Set aside and allow to cool.
  3. Combine nuts and cinnamon in a large bowl.
  4. Melt butter in separate bowl. (If doing this in the microwave, be sure to cover with plastic wrap!).
  5. Using a basting/pastry brush, grease a 9x13 glass baking dish with melted butter.
  6. Unfold filo pastry and cut in half so that sheets will fit in 9x13 pan. Place all sheets in one pile. Cover the sheets with a damp cloth while you work to prevent them from drying.
  7. Place 2 sheets of filo in the pan and brush liberally with butter. Repeat until you have 12 sheets of pastry in the pan.
  8. Layer 1/3 of the nut mixture over the pastry. Drizzle some butter over the nuts. Cover with 2 sheets of filo and brush liberally with butter. Repeat this step twice until there are 3 layers of nut mixture.
  9. Continue to layer the pastry with two sheets of filo, brushing each layer liberally with butter.
  10. Preheat oven to 350 degrees fahrenheit.
  11. Score the top layer of the pastry with a sharp knife into the shape and size pieces you want to serve once the pastry is done. Be sure to cut only the top layer of the pastry.
  12. Pour any remaining butter over the top of the pastry.
  13. Place in the oven and bake for 50-60 minutes or until top turns light brown.
  14. Remove from oven and pour syrup evenly over the pastry. The syrup will soak through all the layers.
  15. Place pastry in the refrigerator and allow to cool for at least 1 hour. After one hour, the pastry will still be warm. If you have longer before you serve, you can cool at room temperature for several hours.
  16. Cut through the scored pieces and serve!

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