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This dessert, pronounced BAHK-lah-vah, has a delicate flavor and texture, and makes a wonderful gift. It also freezes well when stored in an airtight container.

Recipe by Southern Living January 1996

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Credit: J. Savage Gibson; Styling: Mary Lyn Hill

Recipe Summary

Yield:
about 10 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Immediately remove from heat; cool syrup completely.

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  • Combine pecans and next 3 ingredients, stirring well.

  • Cut phyllo sheets in half crosswise; cover with plastic wrap.

  • Brush 2 (13- x 9- x 2-inch) baking pans with melted butter. Place 8 phyllo sheets in 1 pan, brushing each sheet with butter; top with 2 cups pecan mixture.

  • Place 3 phyllo sheets over pecan mixture, brushing each sheet with butter; top with 2 cups pecan mixture. Repeat with 3 more phyllo sheets and 2 cups pecan mixture; top with 6 phyllo sheets, brushing all but the top sheet with butter. Repeat procedure with remaining phyllo sheets, butter, and pecan mixture in second pan.

  • Cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter. Insert a clove in center of each diamond.

  • Bake at 300° for 1 hour. Remove from oven, and pour syrup evenly over baklava. Cool completely in pans on wire racks.

  • Cut again diagonally; remove from pans, and store in airtight containers at room temperature.

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