| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Butter-flavored nonstick cooking spray
- 1/4 cup raw almonds
- 1/2 cup pistachios
- 1 tablespoon butter, room temperature
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar
- 1/4 cup honey, divided
- 12 sheets phyllo dough
Instructions
- Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve.
- In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside.
- Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom.
- Drizzle with 2 tablespoons honey.
- Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray.
- Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top.
- Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray.
- Repeat with second and third batch.
- Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 211 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 5 mg |
| Sodium | 139 mg |
| Serving Size | 1 of 8 servings |
| Calories | 211 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 5 mg |
| Sodium | 139 mg |
Reviews
Thjs is a terrible recipe! Sandra what-er-name is a SOUTHERN cook! Bakalava are NOT gravy and biscuits! She leaves entire steps out of the finishing-you’re supposed to drizzle them in corn syrup or honey-they should have a quarter inch or so of it in the bottom of the pan after. I live in an area with many Armenian neighbors, and sellers; when you buy your pan of baklava, the clerk takes out a little pitcher of honey or corn syrup and drizzles it over.
Sandra is not a favorite of mine. She needs to go.
Sandra is not a favorite of mine. She needs to go.
OMG she even suggested that pumpkin spice could be added. I think she is addicted to that. She sure knows how to mess up an authentic recipe.
This is a good recipe when you want to make a few roll ups and use the other filo for spinach pies or something. I have a small family and a whole tray of baklava is too much for us. Use real butter though, makes it better.
First off, I saw the program and decided that it didn’t look like she had enough filling. So….I doubled it, using pecans. Just my preference. I also made sure I drizzled extra honey on everything. The trick is to be patient. Keep the phyllo dough covered with a damp towel and do an “assembly line” set up. These were wonderful, and I froze some. Thanks Sandra!
I watched Sandra Lee make this recipe on her show and it looked easy and yummy. I tried it myself and not so much. first of all there was not enough filling, barely enough for 1 roll. I am not sure if I was supposed to triple the recipe but I followed the directions as stated. Also, they did not cook up the way if looks in the picture or in the show, it almost looks in the picture like honey was drizzled on the top. I had my friend try to make them who has had a catering business for 20 years and they did not turn out for her either. I would not recommend this one, sorry
Thank you sandra.it’s very intersting and useful.
This was so easy and delicious! The only things I changed were that I used chopped hazelnuts instead of pistachios because pistachios are REALLY expensive right now. And I used Splenda instead of sugar. This is AWESOME!!!! Thank you Sandra! We will definitely make these again!
For the person who commented that the recipe needed more honey to cut the saltiness of the nuts — read the receipe again. The recipe DOES NOT call for salted nuts!
What a brilliant recipe! The phyllo dough was a bit of a challenge, but I put the damp towel on top to keep the sheets moist, then I made more filling than the recipe called for and added some lemon zest besides. Finaly, I drizzled honey on the sides so it would soak in.
I’m just sorry I didn’t make more, but considering how easy it was to make (the lesson is to be patient) I’ll be making these for the family as often as I can. So so good!!
Having never worked with phyllo dough before, I was pleasantly surprised at how successful the baklava turned out. I read all of the earlier reviews of this recipe and took the suggestions to heart. I doubled the filling, added brown sugar, added some fresh squeezed lemon juice, used walnuts instead of pistachios, and used the honey liberally to make the pieces more moist.
I chose this recipe to share at a cooking club – I’m sure they’ll love it!