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“This baklava is decadent and spot on to any I've ever tried in Greek cafes or restaurants. Allow to sit overnight or at least 8 hours before serving to allow syrup to settle in. I sub the nuts for what I have on hand and find the pecans pack the most flavor and like to sub some of the walnuts for almonds if I have them available.”
READY IN:
1hr 30mins
SERVES:
24-30
YIELD:
24-30 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarsely grind nuts and mix well with sugar, cinnamon and coves.
  2. Melt butter and brush a 13 x9 pan.
  3. Cut filo to fit pan.
  4. Place 8 sheets of phyllo on the bottom brushing with butter between each layer.
  5. Sprinkle approximately 1 cup nuts on top of phyllo.
  6. Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter.
  7. Cut through the top with a sharp knife into individual pieces.
  8. Bake at 325 for 1 hour or until brown and crisp.
  9. While still hot, cover with cooled syrup and let stand overnight before serving.
  10. For syrup:
  11. Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.

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