From Nerd Meets Food | Desserts | Mediterranean or Greek

A desert with a very rich history from Greece to Syria.

High cal Calories 633kcal
High fat Total Fat 41g
High sat-fat Saturated Fat 11g
chol Cholesterol 37mg
sodium Sodium 234mg
High carbs Total Carbohydrate 62g
Serving size 171g Calories from fat 371kcal Fiber 5g Protein 10g Sugar 43g


  • Baklava:
  • 1 lb. of phyllo dough
  • 4 cups of sugar
  • 3 cups of water
  • 1 lb walnuts
  • 1 lb almonds
  • 2 tsp of ground cinnamon
  • 1 1/2 cups of butter

  • Syrup:
  • 5 cinnamon sticks
  • 2 tsp of whole clove
  • 1 tsp of whole allspice
  • 1 orange/lemon peal
  • 2 tbsp of lemon juice
  • 1 tbsp of corn syrup


  1. Chop the nuts finely but do not powderize.
  2. Add the 2 tsp of cinnamon and mix them in.
  3. Bake them for 15 min in 350 F oven to give them a head start.
  4. Melt the butter
  5. Butter the pan and lay the phyllo dough, and to have them loosely packed add wrinkles to them.
  6. Take some of the melted butter and sprinkle it over the phyllo layers.
  7. Repeat the butter sprinking once every 4-5 layers.
  8. When you are don with 1/3 of the sheets add half of the nuts mixture.
  9. Repeat until with the 1/3 of phyllo.
  10. Add the rest of the nuts and finish with the rest of the phyllo.
  11. You should reserve about 1 cup of the melted butter.
  12. Take a sharp knife and cut it in diamonds deeply. Go all the way down to the bottom of the pan.
  13. Take the reserved butter (about a cup or more) and pure it on top of baklava making sure that it goes through the slits.
  14. Bake for about 40 mins at 350 F or till it is golden (dark gold) brown and delicious. (gbd in the bakers lingo).
  15. The meantime we prepare the syrup. Mix the water, the sugar, the corn syrup, the spices and the orange peal and let over medium heat to cook.
  16. If you have a candy thermometer target for about 230 F. When the baklava is cooked, remove from the oven and let for a few minutes for the steam to relax.
  17. While still hot pure the syrup without removing the spices. Let for about 1 hour to absorb the syrup and cool.
  18. After cooled remove the allspice, clove cinnamon and the orange peal.