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Ingredients
    For the baklava
  • 1 pound Walnuts or nuts of choice
  • ¼ cup C&H® Baker's Sugar™
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground cardamom (optional)
  • ¼ teaspoon Salt
  • 1 cup (2 sticks) Unsalted butter, melted
  • 1 (1lb.) package Phyllo dough, defrosted overnight
    For the syrup
  • 1 ½ cups C&H® Baker's Sugar™
  • 1 cup Water
  • 2 teaspoons Freshly squeezed lemon juice
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Instructions
Prep Time: 30 minutes / Bake Time: 60 minutes / Yields: 24 pieces
Step 1

Preheat oven to 325°F. In a food processor, pulse walnuts until finely chopped. Transfer to a bowl and add sugar, cinnamon, cardamom, and salt. Mix until well combined.

Step 2

Unwrap the phyllo dough and cover with a clean damp towel, this prevents the dough from drying out. Using a pastry brush, butter a 9x13-inch baking pan. Use scissors to cut the phyllo dough down if needed to accommodate to the pan.

Step 3

Place one sheet of pastry in the pan and brush with melted butter, repeat the process until you have 10 layers in the pan. Spread about ¾ cup of nut filling over the phyllo dough. Add 5 layers of buttered phyllo dough and spread another ¾ cup of nut filling. Add 5 more layers of buttered pastry and the remainder of the nut filling. Finish the baklava with 10 layers of buttered phyllo dough. Brush the top layer with butter.

Step 4

With a sharp knife, cut into 24 pieces. Bake for 1 hour or until golden brown.

Step 5

While the baklava is baking, prepare the syrup by cooking all the ingredients for the syrup in a small saucepan. Cook at medium heat. Bring the mixture to a boil. Reduce the heat and cook for 8 minutes or until the syrup has slightly thickened. Remove from heat and set aside.

Step 6

Remove the baklava from the oven and immediately pour the syrup over. Set aside to cool. Decorate with chopped pistachios or nuts of choice.

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