Author: Marvellina
Print Recipe


  • 3 cups very finely chopped walnuts almonds, or a mix
  • 2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1 lb frozen phyllo pastry preferably extra-thin, thawed
  • 1 1/4 cups 2 1/2 sticks unsalted butter, melted
  • 2 cups sugar


  • Preheat the oven to 350 F. Combine the nuts, cinnamon, allspice, and cloves in a bowl
  • Unroll the phyllo; halve crosswise. Immediately cover with plastic wrap and then a damp towel. Keep covered while working
  • Brush a 9 x 13 x 2-inch baking pan with melted butter. Lay 1 sheet phyllo in pan. Lightly brush with the melted butter; cover with another sheet of phyllo, and butter again. Layer the phyllo, and butter 5 more times each, ending with the phyllo
  • Sprinkle phyllo with 2 Tbsp nut mixture. Lay 1 sheet phyllo over, brush with butter, and cover with a sheet of phyllo. Sprinkle with 2 Tbsp of the nut mixture; repeat layering with butter, phyllo, and nuts until the filling is used up, for a total of about 20 layers. Layer 1 sheet of phyllo over; brush with butter. Layer phyllo and butter 6 more times
  • Using a sharp knife, score surface of pastry (1/4 inch deep) diagonally into diamonds (about 2 inches long). Bake until golden brown, about 40 minutes or longer (depending on your oven). Transfer to a rack to cool 5 to 10 minutes
  • Meanwhile, place the sugar and 1 cup water in a saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes
  • Pour the syrup over the surface of the baklava; let cool completely. To serve, use a sharp knife to cut into pieces along the scored lines