Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

DOES NOT INCLUDE 4-10 HOURS OF REST TIME! This is a recipe that can't go wrong. BTW if you haven't used filo before, just follow the box instructions. Don't be intimidated (MOM!:-D) by it. It's easy to use. I've made this a bunch of times and it never comes out wrong. The longer you can let it sit before serving the better. (DH thinks it's better the next morning!)

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Butter base and sides of 13x9x2 pan (seperate quantity of butter).
  3. Melt butter and allow to rest to thickened (If you don't you'll need almost DOUBLE the amount!).
  4. Mix nuts, sugar and spices together.
  5. Place 9 sheets of filo brushing each with butter before the next is added. (Use pastry brush).
  6. Spread 1/2 the nut mixture over top sheet of filo.
  7. Add 2 more sheets (one at a time), buttering between.
  8. Spread remaining nuts over the top.
  9. Top with all remaining sheets of filo, buttering between each one.
  10. Trim edges (around sides of dish) with a VERY sharp knife.
  11. Butter the top layer.
  12. Score through the first few layers of filo (into diamond shaped pieces) to facilitate cutting later.
  13. Sprinkle lightly with water over the top to avoid curling of top layer(s).
  14. Bake for 30 minutes (middle rack), covering with foil if the top browns too much.
  15. After 30 minutes, remove from oven.
  16. Spoon strained syrup over HOT baklava.
  17. Allow to sit for several hours to all day before serving (the longer, the better).
  18. While baklava is baking, prepare syrup.
  19. Place ingredients in saucepan and stir constantly until sugar dissolves completely.
  20. Boil for 10 minutes.
  21. Strain and allow syrup to cool before using.