Preheat oven to 325 degrees F after step 4. We want to make this very clear.  Baklava is a time consuming process.  It took us 1 hour just to layer the Fillo dough and butter.  It takes patience.  But, IT’S WORTH IT!  This Baklava is delicious.  We had this love hate relationship with Baklava where everyone raves about good Baklava.  Buying it at the store, we try it and it’s the driest stuff in town.  After making this from scratch, we’re in love with this recipe. Take the time to try this one when you have a few hours.


  1. 1 package of Phyllo (also spelled Fillo) dough
  2. 1 cup sugar
  3. ½ cup honey
  4. 2 Tablespoons lemon juice
  5. ¾ cup water
  6. 5 sticks butter or margarine
  7. 4 cups Walnuts
  8. 1 tsp cinnamon
  9. 1 cup very finely chopped apple or dates


  1. Thaw Phyllo (also spelled Phyllo) dough in refrigerator overnight. Make syrup. In a medium saucepan heat on medium-high sugar, honey, lemon juice, and water. Heat until boil, reduce heat, and boil for another 4 minutes. Remove from heat and let cool.
  2. Chop walnuts until finely chopped either in a manual chopper or food processor. Stir together cinnamon and walnuts in a large bowl.
  3. Melt 4 ½ – 5 sticks of butter in a medium bowl. Butter the bottom of a 13X9 pan. Phyllo dough generally comes in 2 stacks of 20 sheets 14X9.  Trim 1 inch off the long end of the Phyllo dough, both stacks.
  4. Place one paper thin sheet of Phyllo into buttered pan. With a basting brush, butter the top of the Phyllo dough. Do not skimp on the butter, the more the better. At times, it appears there is too much butter.  Be confident and continue with lots of butter. Place another sheet of Phyllo dough on top of the first in pan.  Butter top of Phyllo sheet with basting brush.  Repeat 8 more times for a total of ten sheets. After the tenth sheet sprinkle ¾ cup of nut mixture and ¼ cup apples or dates on top of Phyllo sheets.  Cover with 5 more sheets of Phyllo dough brushing each sheet with butter.  Sprinkle 3/4 cup of nut mixture and ¼ cup apple or dates. Repeat 4 more times. After the last nut and fruit addition, layer 10 more sheets of Phyllo buttering the tops of each one.


  • 10 sheets of Phyllo dough each top buttered Add ¾ cup nut mixture and ¼ cup apple or dates
  • 5 sheets of Phyllo dough, add nut mixture and fruit
  • 5 sheets of Phyllo dough, add nut mixture and fruit
  • 5 sheets of Phyllo dough, add nut mixture and fruit
  • 5 sheets of Phyllo dough, add nut mixture and fruit
  • 10 sheets of Phyllo dough


  1. When your layers are finished. Cut pastry in 1 ½ inch width strips on the long end (13 inch) of the pan. Then cut pastry diagonally to create diamond shapes.
  2. Bake at 325 degrees F for 1 hour to 1 hour 15 minutes until tops are golden brown.
  3. Remove from oven and immediately spoon or pour sauce on top of pastry. It will seem as though there is too much sauce but this sauce soaks into the pastry to create moisture. Let baklava cool completely uncovered at room temperature.
  4. Baklava can be garnished with drizzled chocolate and nuts if desired. It’s best when the Baklava has set at least 6 hours or overnight. Baklava keeps at room temperature covered with a tea towel for 1 to 2 weeks.


Our love hate relationship is over, finally.  We are definitely in love with this Baklava and will be adding it to our Christmas Sampler for Christmas 2019.  While Baklava is very time consuming, it is most decadently worth the extra effort.  Our coworkers were astonished at the taste, the nice soft bite, and the visually effective design of the diamonds.  We are putting this one in our “special” stack of recipes in our “Homemade Christmas” file.  If you are needing a 13X9 Pyrex pan for this recipe, just click on the picture.


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