My mother used to prepare this pie, which is one of my favorites, at least 50 years ago. I’ve got 6 quarts of fruit frozen for this winter!
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs |
| Servings: | 36 |
| Yield: | 36 pieces |
Ingredients
- ¾ cup water
- ¾ cup white sugar
- ¼ cup orange juice
- 1 ½ cups honey
- 1 tablespoon ground cinnamon
- ¾ cup white sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 cups ground walnuts
- 1 (16 ounce) package phyllo dough
- 1 ½ cups melted butter
Instructions
- Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
- Preheat an oven to 325 degrees F (165 degrees C). Butter a 10×15 inch baking dish.
- Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
- Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
- Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 115 mg |
| Sugars | 20 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made it as the recipes tells which is the best and closest when I was a kid but they used rose water and honey drizzled over the top. I also made it following these instructions but after the first 6 sheets I spread Nutella then 2 sheets then a thick layer of nuts then 2 sheets another thinner layer of nuts and so forth. Wow! I tried to hide it and they still found and devoured it.
I loved it and so did everyone else. Great recipe! I chose to leave out the nutmeg.
Tip: Get a 12 oz bottle of “I can’t believe it’s not butter”. Pour out the product to use on your toast, and fill the spray bottle with melted butter. Spread newspaper around the baking pan to catch overspray. Keep the spray bottle in hot water between uses. The result is that you will use less butter [you won’t miss it!] and the butter will be more evenly distributed than using a brush.
One of my best recipes ever!!!!
I didn’t add the orange juice. Reminds me of my mother’s Italian Baklava. Makes a great Christmas gift!!!
Delicious recipe. I, too, used a mixture of Walnuts & Pistachios. Keeps well. Thank you for sharing. Used #4 Phyllo – Suggested by the local Greek market.
Thanks for posting this recipe! Now I can make delicious baklava with an authentic taste at home – this one is a keeper.
I make this with my grandfather all the time!!
Sooo good
Omg!! I was skeptical at first because it seems tedious. But it turned out great! I had to use pecans though cause I didn’t have walnuts. (I thought I had) but still it was delish!! Even my son who doesn’t like sweets loved it.
Rave reviews every time! Another tip: line the pan with parchment paper so that it hangs out over the edges. When the baklava is cool, you can pick it up with the paper and transfer it right out of the pan to a cutting board. I used 1/2 Cup water and 1/2 orange juice for extra orange flavor.
I have made this recipe several times now and it has always turned out very good. Rave reviews from all our friends and family. Would continue to make this one as the people we know from Europe sure devoured it! Thank you.
Awesome! Never made Baklava before but this was perfect! Made it for a church dinner (substituted 1/2 the walnuts for pistachios) and it was a hit!
More like the ones I had in the Greek coffee house when I went downstairs to get my Dad’s Greek morning paper in Greektown, Chicago Ill. The orange juice gives it a more authentic taste and it was always made with walnuts I prefer no nutmeg and more cinnamon
It’s the Best!! Thank you!
This turned out great!! It is time consuming to prepare, but is well worth it. I would recommend cutting the baklava before baking it. That way when pouring the syrup, it coats every piece. Also, to save some time, once the baklava is baking make the syrup.