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  • PtC Global Blog

Global Vibe: How to Make Baklava

This sweet flakey pastry is often served in Greek restaurants; however the origin can not be traced back to a specific country. Many Mediterrian countries have various forms of baklava. Try out the recipe yourself!


  • 1 pound chopped nuts

  • 1 teaspoon ground cinnamon

  • 1 (16 ounce) package phyllo dough

  • 1 cup butter, melted

  • 1 cup white sugar

  • 1 cup water

  • ½ cup honey

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated lemon zest


  1. Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish.

  2. Combine the cinnamon and nuts. Unroll phyllo(filo) and cut a whole stack in half to fit the dish. Make sure that you keep the phyllo covered with a damp cloth while assembling the baklava, to keep it from drying out.

  3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used

  4. Cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

  5. Bake in the oven for about 50 minutes or until golden brown and crisp, about 50 minutes.

  6. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer for 20 minutes.

  7. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving.

*For best results, leave for 4 hours or overnight to allow the syrup to absorb and soften layers. Store uncovered at room temperature

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