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Almond

Almond & Walnut Baklava with Cinnamon Honey

Appetizers | Easy | 1 hour 20 minutes
48-50
Appetizers
Easy
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Recipe details

Ingredients

Syrup

Filling

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Directions

  1. In a pot, bring all syrup ingredients to a boil. Let the mixture gently reduce for 5 minutes. Remove from heat and let cool.
  2. Place all filling ingredients in the bowl of a food processor and pulse until finely ground. Set aside.
  3. Brush the bottom of a 23 × 33 cm (9 × 13 in.) rectangular baking dish with melted butter.
  4. Fold a sheet of phyllo pastry in two and place in the bottom of the baking dish. Brush with melted butter.
  5. Repeat with 6 more sheets, brushing each sheet with melted butter.
  6. Add half of the filling and spread in an even layer. Press to flatten.
  7. Fold a sheet of phyllo pastry in two and place on top of the filling. Brush with melted butter.
  8. Repeat with 2 more phyllo sheets. Add remaining filling and spread in an even layer. Press to flatten.
  9. Fold a sheet of phyllo pastry in two and place on top of the filling. Brush with melted butter.
  10. Repeat with 6 more sheets, brushing each sheet with melted butter.
  11. Using a sharp knife, cut the baklava into servings in the pattern of your choice.
  12. Bake 55–60 minutes or until pastry is golden.
  13. Remove from oven. Let stand for 10 minutes.
  14. Pour syrup over baklava, making sure to fill every crevice.
  15. Let rest for 6–8 hours to let the liquid fully saturate the layers.

Serve and enjoy.

  • Can be stored in an airtight container for 5–7 days.

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