Loaded with chopped walnuts stacked between flaky phyllo layers and and held together by sticky-sweet syrup, this rich treat is a staple among Greek desserts.
- 1 package Athens® Phyllo Dough (9″ x 14″), thawed
- 1 1/2 pounds walnuts, chopped
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- Zest of 1 lemon
- 1 cup melted butter, or olive oil, or cooking spray
- Baklava syrup
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 375ºF.
In a medium bowl, combine walnuts, sugar, cinnamon, cloves and lemon zest.
Lightly spray a 9″ x 13″ baking pan with cooking spray. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place 18 sheets of phyllo on the bottom of the pan, brushing each sheet with melted butter or olive oil (or lightly spraying each sheet with cooking spray as you place in the pan). Cover with 1/2 of the walnut mixture. Layer 5 more phyllo sheets on top, brushing each sheet with butter or olive oil (or lightly spraying with cooking spray.) Spread the remaining half of the walnut mixture over the phyllo and cover with another 13 phyllo sheets, brushing each with butter or olive oil (or lightly spraying with cooking spray). With a sharp knife, score phyllo into 1 1/2″ diamonds or squares. Brush the top with butter so it bakes golden brown.
Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown.
Cool slightly and pour warm syrup evenly over baklava. Cool completely, cut and serve.
- Use butter flavored cooking spray, if desired.
- Serve à la mode with a scoop of ice cream, or drizzle with chocolate sauce.
- Watch our how-to video for this recipe here.