On Line Cookbook
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Arielle's recipe archive

Serves/Makes:12 or more

  • 3 oz (84 grm). blanched almonds, finely chopped
  • 3 oz (84 grm). walnuts, finely chopped
  • 1/2 tsp (2 ml). ground cinnamon
  • 1/2 tsp (2 ml). allspice
  • 1/4 pint clear honey
  • 1 pkg. fillo dough
  • 3/4 oz (21 grm). butter, melted
  • 1/2 lemon, juice only
  • Preheat oven to 400 degrees (200 C.).
  • Mix the almonds and walnuts with cinnamon, allspice and fluid 2 oz (56 grm). of the honey.
  • Line an 8" square pan with foil.
  • Cut 4 layers of the dough to fit in the 8" square pan.
  • Place one layer of dough in the pan and brush with a little butter.
  • Cover with another layer of dough, then spread with the nut filling.
  • Cover with the 3rd layer of dough and brush it with butter.
  • Cover with the 4th layer of dough and brush it with butter, then cut through the top two layers to mark out four squares.
  • Cut each in half again to make triangles.
  • Bake for 25 minutes.
  • Meanwhile mix the lemon juice with the remaining honey, adding enough water to make the mixture 1/4 pint.
  • Bring to a boil and simmer for 2 minutes.
  • Spoon over the hot baklava while it's still in the pan and leave to soak for 2 hours before removing from the pan to cut and serve.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.