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Baklava (best!)

(recipe, Deanna Dudney)

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  1. 1 cup sugar
  2. ½ cup water
  3. 1 Tbsp. lemon juice
  4. ¼ cup honey
  5. 1 tsp. ground cinnamon
  6. 1 tsp. ground cloves
  7. 8 oz. phyllo dough (½ pkg)
  8. ½ cup melted butter, unsalted
  9. 1 cup chopped walnuts
  10. 1½ Tbsp. sugar


  1. In a saucepan combine the first addition of sugar with water, lemon juice, honey, cinnamon and cloves. Cook over medium heat until sugar dissolves; continue simmering until mixture is thick and coats the back of a spoon. Cool, then refrigerate for 30 minutes.
  2. Preheat the oven to 350°F. Liberally butter the bottom and sides of an 8x8x2-inch baking pan. Place 5 phyllo sheets (folded in half) in the pan, one at a time, brushing each with melted butter. (Keep sheets covered with a clean, damp kitchen towel until just ready to use.) Combine walnuts and remaining sugar; spread ⅓ of mixture evenly over the phyllo in the pan. Repeat layering with the remaining mixture and phyllo sheets, each also brushed with butter.
  3. Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.
  4. Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars.