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“I make this every year. It really is easy to make and this recipe never fails. Considering the cost of Baklava in the store, this is cheap and I think this is better. It may not be "authentic", but it is really good.”
READY IN:
1hr 30mins
SERVES:
50
UNITS:
US

Ingredients Nutrition

Directions

  1. Unfold Phyllo dough. Cut to fit 9x13 pan.
  2. Cover with damp towel while using.
  3. Brush bottom and sides of pan with butter.
  4. Combine chopped nuts, cinnamon and sugar.
  5. Cover bottom of pan with 2 sheets of phyllo dough.
  6. Brush with butter, sprinkle with nut mixture. Repeat until all dough is used. Push edges into sides of pan to even them out.
  7. Using a sharp knife, carefully cut pastry into squares. Make sure to cut through all the layers.
  8. Sprinkle water over top to keep phyllo from curling up.
  9. Bake 1 hour.
  10. About 15 minutes before phyllo is done, make syrup. If you make sooner than that the syrup will thicken before dough is done. Any later, the baklava will be too cool.
  11. In a saucepan, combine sugar, water, karo syrup and orange zest. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey. Let cool 5 minutes.
  12. Remove Baklava from oven and pour warm syrup over entire pan.
  13. Let cool for several hours. Syrup will thicken just right.

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