Photo: Linwaite

Yield: 20 servings
Community Recipe from


  • 2/3 cup(s) butter
  • 1/2 cup(s) vegetable oil
  • 2 pound(s) Filo dough
  • 8 cup(s) shelled walnuts
  • 2 teaspoon(s) gound cinamon
  • 1 teaspoon(s) ground cloves
  • syrup
  • 4 cup(s) granulated white sugar
  • 3 cup(s) water
  • 1 stick(s) cinnamon
  • 1 piece(s) orange peel
  • 1 cup(s) honey
  • 1/4 cup(s) light corn syrup
  • 1 1/2 tablespoon(s) fresh lemon juice, from 1/2 lemon


  1. Preheat oven to 325°F. Combine nuts and spices in bowl. Melt butter and add oil. Keep warm while brushing filo. Brush bottom of pan with butter. Place 1 filo in pan, brush with butter and add another filo, continue until there are 4 layers of filo in bottom of pan. Brush with butter and sprinkle 4th pastry with nut mixture. Allow 2 pastry layers between nut filling; butter between each sheet of filo. Repeat until all nut mixture is used. End with 3 top layers of filo. Cut before baking with a sharp knife. Cut lengthways first and then cut diagonally to make diamond shapes. (Pour any extra butter/oil mixture over top.) Bake for 1 hour and 15 minutes.

  2. To make syrup: Cover and boil to approximately 220° F the sugar, water, cinnamon stick and orange peel. Then add honey, light corn syrup and the lemon juice to the sugar/water mixture. Bring to a boil, cool and pour over hot Baklava. I usually make the syrup while the Baklava is cooking and then pour it over the Baklava as soon as I remove it from the oven.

March 2013

This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baklava Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy