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 / Greek Baklava - 9x12 Pan Recipe
    Lost? Site Map

    Greek Baklava - 9x12 Pan

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    SME_Cook's Note:

    This is a fantastic baklava recipe I created from the best of several other recipes. It makes a 9x12 pan...or you can break it into two smaller pans.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Syrup

    Nut filling

    Phyllo layers

    Directions:

    1. 1
      In a small saucepan, combine syrup ingredients.
    2. 2
      Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
    3. 3
      Cook over a medium heat for 10 minutes, until slightly thickened.
    4. 4
      Remove rinds and allow to come to room temperature before using.
    5. 5
      Combine nut filling ingredients together in a bowl.
    6. 6
      Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.).
    7. 7
      Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
    8. 8
      Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
    9. 9
      Brush these with melted butter.
    10. 10
      Pour 1/2 the nut mixture into pan and spread evenly.
    11. 11
      Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
    12. 12
      Place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
    13. 13
      Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
    14. 14
      Brush these with melted butter.
    15. 15
      Pour remaining nut mixture into pan and spread evenly.
    16. 16
      Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
    17. 17
      Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
    18. 18
      Tuck in the buttered phyllo neatly around.
    19. 19
      Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
    20. 20
      Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
    21. 21
      Bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
    22. 22
      Allow to cool for 5 minutes.
    23. 23
      Carefully spoon cool syrup over pastry.
    24. 24
      Allow to stand overnight.
    25. 25
      Cut through the scored pieces and serve.

    Browse Our Top Bar Cookie Recipes

    Ratings & Reviews:

    • on July 09, 2007

      45

      How could this not be good? DD and I worked on making this together, it was our first time using phyllo dough. So since this was our first time at making baklava we learned a couple of things. Which has nothing to do with the recipe, just us first timers here. It had a little to much lemon flavor (note, sometimes more is not better) to it, so next time we'll use 1/2 lemon juice. DD was in charge of step 3, I feel it needed to be reduced more then the 1o minutes. We'll have to try to make this again. Thanks for posting we had great fun making this together. Can't wait for tomorrow so I can have another piece!

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

    Advertisement

    Nutritional Facts for Greek Baklava - 9x12 Pan

    Serving Size: 1 (56 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 241.4
     
    Calories from Fat 141
    58%
    Total Fat 15.7 g
    24%
    Saturated Fat 4.6 g
    23%
    Cholesterol 15.2 mg
    5%
    Sodium 80.6 mg
    3%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 17.4 g
    69%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    oranges, zest of

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites