Delicate layers of phyllo dough and sweet, tender walnuts make up this classic Middle-Eastern dessert.MORE+LESS-


(16 ounce) package walnuts (4 cups), finely chopped


teaspoon ground cinnamon


(16 ounce) package frozen phyllo, thawed

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  • 1

    In large bowl, with fork, mix finely chopped walnuts, sugar, and cinnamon; set aside.

  • 3

    Over phyllo in baking dish, sprinkle 1 cup walnut mixture.

  • 4

    Repeat steps 2 and 3 to make 3 more layers (4 layers total). Place remaining phyllo on top of last walnut layer; brush with butter.

  • 5

    With sharp knife, cut just halfway through layers in triangle or diamond pattern.

  • 6

    Bake in 300° F oven for 1 hour and 25 minutes or until top is golden brown.

  • 7

    In small saucepan over medium-low heat, heat honey until hot but not boiling. Evenly spoon hot honey over hot baklava.

  • 8

    Cool Baklava in dish on wire rack at least 1 hour; cover with foil and let stand at room temperature until serving.

  • 9

    To serve, finish cutting, with a sharp knife, through layers to make triangles or diamonds. (Note: on half of the Baklava, I added mini-chocolate chips with the walnut mixture.)

No nutrition information available for this recipe