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“A different method for making baklava. Less calories per piece and you get a lot more pieces. It tastes the same as the traditional cut.”
75 cookies

Ingredients Nutrition


  1. Bake at 325 until light golden brown.
  2. Chop nuts in blender until finely ground. Mix in the sugar and ground cinnamon, set aside.
  3. Brush bottom of a cookie sheet with a little melted butter (I leave the paper wrapper around the filo and place a slightly damp towel over the filo to keep it moist).
  4. Place one filo sheet on working surface and with a pastry brush gently brush with the melted butter as quickly as possible.
  5. Repeat the process with two more sheets of filo.
  6. Sprinkle with nut mixture covering all but about one inch on the long side of the filo sheets and about 1/2 inch on the sides.
  7. Roll from long end to long end, and fold the ends.
  8. Then place seam side down on the baking sheet.
  9. Sprinkle with rose water (if you don't have rose water, plain water will do, but very lightly sprinkle and brush lightly with butter).
  10. Cut on a slant through the top layer to mark 1 1/4 to 1 1/2 inch pieces and place a whole clove in the top of each piece. Bake until light golden brown. Remove to wire rack to cool and then cut all the way through.
  11. Place in a 13 x 9 pan and pour slightly cooled honey syrup over it and cover with foil.
  12. Let stand overnight or a few hours before placing in a tin.
  14. Grate rind (thin yellow, no white) from lemon; squeeze lemon juice (1 1/2 teaspoons) and set aside.
  15. Place lemon rind, sugar, water, cinnamon stick and cloves in a heavy medium-size saucepan; bring to boiling, lower heat, continue to cook, without stirring, 25 minute or until mixture is syrupy.
  16. Remove from heat, remove cloves and cinnamon and stir in honey.
  17. Stir in lemon juice and brandy.

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