Dessert Recipes


BaklavaMany ethnic festivals are held in my city throughout the year. One in May is…

Table of Contents




1-1/2 pounds finely chopped walnuts 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 pound butter, melted, divided 2 packages (16 ounces each, 14×9-inch sheet size) frozen phyllo dough, thawed SYRUP: 2 cups sugar 2 cups water 1 cup honey 1 tablespoon grated lemon or orange peel


In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside.

Brush a 15x10x1-in.

baking pan with some of the butter.

Unroll 1 package phyllo dough; cut stack into a 10-1/2×9-in.


Repeat with remaining phyllo.

Discard scraps.

Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly).

Brush with butter.

Repeat layers 14 times.

(Keep dough covered with a damp towel until ready to use to prevent it from drying out.

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) Spread with 2 cups walnut mixture.

Top with 5 layers of phyllo dough, brushing with butter between each sheet.

Spread with remaining walnut mixture.

Top with 1 layer of phyllo dough; brush with butter.

Repeat 14 times.

Cut into 2-1/2-in.

squares; cut each square in half diagonally.

Brush remaining butter over top.

Bake at 350° for 40-45 minutes or until golden brown.

In a large saucepan, bring syrup ingredients to a boil.

Reduce heat; simmer for 10 minutes.

Strain and discard peel; cool to lukewarm.

Pour syrup over warm baklava.

Nutrition Facts 1 each:

  • 271 calories, 16g fat (5g saturated fat), 21mg cholesterol, 162mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 5g protein.

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