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Baklava Recipe

Looking for an easy Baklava recipe? Learn how to make Baklava using healthy ingredients.


Submitted by sheridh

Makes 55 servings



Although some might prefer to say that the dessert seems more like something from the Turks, it was the Greeks who have claimed credit for it. Baklava was baked only on special occasions, usually by the rich who could afford such luxury.

Recipe Ingredients for Baklava

3 1/2 cups sugar
2 1/2 cups water
2 tablespoons honey
2 teaspoons fresh lemon juice
1/2 pound walnut, finely chopped
1/2 almonds, finely chopped
2 tablespoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 pounds phyllo pastry
1 pound unsalted butter

Recipe Directions for Baklava

  1. In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice, cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves and set aside. In a large bowl, combine the walnuts, almonds, remaining 1/2 cup sugar, ground cinnamon, and ground cloves and set aside.

  2. Unroll the pyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 sheets, fold, cover and refrigerate for top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a phyllo sheet on the bottom of the pan, brush with butter and repeat using a total of 8 sheets. Sprinkle handful of the nut mixture over the top phyllo sheet. Layer 3 more phyllo sheets, brushing each with butter and sprinkle again with a handful of the nut mixture. Continue until all the phyllo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of phyllo sheets for the last, top layer.

  3. Preheat oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: first make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight ling all the way. Next. cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner.

  4. Heat the remaining butter until it bubbles and pour it over the top of the pastry. Bake for 1 1/4 hours or until evenly golden and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.

Categories

Dessert

Nutrition Facts
Serving Size 49.5g
Amount Per Serving
Calories
174
Calories from Fat
89
% Daily Value*
Total Fat
9.9g
15%
Saturated Fat
4.6g
23%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
108mg
4%
Potassium
35mg
1%
Total Carbohydrates
20.5g
7%
Dietary Fiber
0.7g
3%
Sugars
13.4g
Protein
2.0g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
    Bad points
  • High in saturated fat
  • High in sugar
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