Easy Baklava


pound ½ - Honey Roasted Peanuts ( chopped )
pound ½ - Honey Roasted Cashews ( chopped )
2 teaspoons - Ground Cinnamon
16 ounces box - Phyllo Dough ( thawed )
1 Stick - Melted Butter
1 cup - Sugar
1 cup - Water
1 teaspoon ½ - Vanilla
1 teaspoon - Lemon Zest


Toss together the cinnamon and chopped nuts in a bowl. Unroll the phyllo and cover with a damp paper towel to keep it from drying out. In a buttered 13x9 baking pan place 2 sheets of phyllo down, brush generously with butter. Sprinkle 3 Tbs. Of the nut mix over the top of the phyllo, repeat layers until all of the nuts have been used. On top of the last layer of nuts place 6 sheets of phyllo and generously brush with butter. Using a sharp knife cut the Baklava ( all the way to the bottom ) into 4 long rows, then cut across width way to make the size bar you would like. In a preheated 350 degree oven cook the Baklava for 50 minutes, or until golden and crisp. While the Baklava is baking, combine sugar & water in a small sauce pan over medium heat and




Anonymous's picture

This is a good new recipe of baklava!
I usually use crushed walnuts mixed with sugar and cinammom inside and insert peeled toasted almonds in the center of each piece before baking.
Picture seen in Flicker.
Thank you.


Today's posting for Greek Week has everyone we know in a total uproar. They can't believe that we actually made it because everyone thinks it is so difficult to do, when in reality this had to have been one of the easiest dishes we have ever done. Everyone we have given samples too have simply fell in love with this dish. We keep hearing how wonderful it is and how it is the best they have ever had. The making of this dish was by request from my friend Nicole, according to her I hit the nail on the head with this dish and it was perfect. My husband took some to a friend of his who is Greek, and according to him, he loves ours better than the traditional, and his wife was amazed on how good it was that she wants this recipe.




Monday, November 30, 2009 - 4:24pm


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