Baklava Recipe


Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Orange juice2⁄3 Cup (10.67 tbs)
 Honey1 Cup (16 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Cinnamon stick1
 Lemon juice1 Tablespoon
 Walnuts1 Pound, finely chopped
 Cinnamon2 Teaspoon
 Grated lemon rind1 Teaspoon
 Grated orange rind1 Teaspoon
 Sugar1⁄2 Cup (8 tbs)
 Phyllo dough12 Ounce (1 Package)
 Melted butter1 1⁄4 Cup (20 tbs)
 Whole cloves4

Nutrition Facts

Serving size

Calories 1320 Calories from Fat 765

% Daily Value*

Total Fat 89 g137.4%

Saturated Fat 28.6 g143%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 284.1 mg11.8%

Total Carbohydrates 128 g42.7%

Dietary Fiber 7.6 g30.5%

Sugars 87.2 g

Protein 16 g32.8%

Vitamin A 24.1% Vitamin C 31%

Calcium 12.1% Iron 25%

*Based on a 2000 Calorie diet


To make the honey-orange syrup: Combine orange juice, honey, sugar and cinnamon stick in saucepan.
Bring to a boil.
Boil for 5 minutes or to 220 degrees on candy thermometer.
Remove cinnamon stick.
Stir in lemon juice.
Set aside.
To make the baklava: Preheat oven to 350 degrees.
Mix walnuts, cinnamon, lemon rind, orange rind and sugar in large bowl; set aside.
Cut phyllo dough to fit 9 x 13-inch baking pan; cover with damp cloth to prevent drying out.
Layer 5 sheets dough in baking pan, brushing each sheet with butter.
Sprinkle with 3/4 cup walnut mixture.
Layer 3 sheets phyllo dough over filling, brushing each sheet with butter.
Repeat process until there are 7 layers of filling.
Top with 5 sheets buttered phyllo.
Cut through top 4 sheets phyllo with sharp knife in diamond pattern.
Place whole clove in center of every third diamond to secure top layers.
Bake for 1 hour.
Cut completely through diamond design.
Cool in pan on wire rack for 10 minutes.
Pour honey-orange syrup over top.
Let stand overnight.