Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Baklava Recipe
    Lost? Site Map

    Baklava

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    echo echo's Note:

    There are a number of baklava recipes at Zaar. This is the one I started using decades ago. Be sure to use butter, NOT margarine. I don't usually have a flower water available, but plain water works fine. I use frozen phyllo, thawed, and keep the sheets from drying out by covering with a damp dishtowel during preparation. Extremely sweet, rich and fattening, so cut the diamonds fairly small.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pan

    Units: US | Metric

    Directions:

    1. 1
      Lay 10 sheets of phyllo (cut to fit the pan) in a buttered 8 X 8-inch pan, brushing each sheet with butter.
    2. 2
      Mix the nuts with the 2 Tbs sugar and the spices and sprinkle half of the mixture over the phyllo; drizzle with melted butter.
    3. 3
      Repeat with 10 more phyllo sheets and the rest of the nut mixture.
    4. 4
      End with another layer of 10 phyllo sheets brushed with butter.
    5. 5
      Cut, without cutting through the bottom layer, into diamond-shaped pieces.
    6. 6
      Bake at 350F 1 hour.
    7. 7
      While it bakes, make a syrup: Boil water, 1 cup sugar and ½ lemon for 15 minutes. Remove the lemon and turn off the heat. Stir in 2 Tbs honey.
    8. 8
      Finish cutting through to the bottom of the baklava.
    9. 9
      Let the baklava cool, then pour warm lemon-honey syrup over it.
    10. 10
      Best to let it sit for a few hours before eating.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on June 29, 2007

      55

      I made this for a Greek themed party and every last lick was gone by the time we left! Wonderful! Also, I find flower waters overly sweet sometimes, so the alternative was just to my taste.

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Dessert Recipes

    Advertisement

    Nutritional Facts for Baklava

    Serving Size: 1 (1283 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5532.0
     
    Calories from Fat 2986
    53%
    Total Fat 331.7 g
    510%
    Saturated Fat 135.3 g
    676%
    Cholesterol 488.0 mg
    162%
    Sodium 4301.6 mg
    179%
    Total Carbohydrate 597.4 g
    199%
    Dietary Fiber 31.0 g
    124%
    Sugars 267.4 g
    1069%
    Protein 76.4 g
    152%

    The following items or measurements are not included:

    orange blossom water

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes