Recipe: Bountiful Baklava

Susan Vega // Savor Your Saturday


December 4  

Few desserts are as luscious as baklava. Finding out how to make this delicious treat has been one of the joys of my foray into baking. Truly, it is not at all as hard as I had thought it must be! I hope you all will give baklava a try. 



  • 1 cup almonds
  • 1 cup walnuts
  • 1/3 cup pistachio nuts
  • 1/3 cup dark brown sugar, packed
  • 1/4 tsp. grated nutmeg (fresh is preferred)
  • 1/4 cup butter, melted
  • 8-10 sheets phyllo dough, defrosted


  • 1 cup cane sugar
  • 2/3 cup water
  • lemon juice from one medium lemon
  • 1 tbsp. orange-flower water (optional) or 1/2 tablespoon orange juice


Make syrup in heavy saucepan over medium-high heat: combine cane sugar, water, and juice(s) until sugar dissolves, about 5 minutes. If adding orange-flower water, add once sugar is dissolved and boil 2 more minutes. Set aside to cool. 

Set oven to 350˚.

In a food processor, process 1/2 the nuts until finely chopped. Coarsely chop remaining nuts. Put all nuts in a mixing bowl with brown sugar, nutmeg, and cinnamon. Mix with a spoon until evenly blended.

Take phyllo dough sheets and cut in half. Brush a half sheet with butter and place on the bottom of a 9″x13” baking pan. Repeat with three more sheets. Evenly spread 1/3 of the nut mixture on top. Repeat process 2 more times, ending with a layer of phyllo dough. With a sharp paring knife, cut top layer into diamonds. Bake 30-40 minutes until golden. Pour cold syrup over the top. Cool and serve.


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