Passover Baklava

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“I found that this recipe gets better when made one to two days prior to serving. This year was the first time I made it. I think next time I make it I will try without the addition of lemon. However, it did get rave reviews from everyone.”

Ingredients Nutrition


  1. Take the matzah out of the water and cover with paper towels for 15-20 minutes or till soft enough to fold.
  2. Combine the first 4 ingredients with 3 tablespoons of the butter.
  3. Using an 8" square pan, make layers of matzah and nut mixture ending with a piece of matzah.
  4. Drizzle top of matzah with 2 1/2 tablespoons of melted butter.
  5. Bake@ 350 degrees for 25 minutes.
  6. When almost cool, cut into squares.
  7. FOR THE SYRUP: Combine all ingredients and the remaining butter (2 1/2 tablespoons) and boil for 10 minutes stirring slowly till thickened.
  8. When syrup is cool, drizzle over cut squares.

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