Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Middle Eastern, Mediterranean
Serves: 36
  • 1 ½ cup (225g) chopped pecans
  • 1 ½ cup (225g)chopped walnuts
  • 2 tsp. ground cinnamon
  • 1 16oz. pkg. (454g) phyllo dough sheets
  • 1 cup (240g) butter, melted (use only butter, not margarine)
  • 1 cup (200g) granulated white sugar
  • 1 cup (240ml) water
  • ½ cup (170 g) honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon grated lemon zest
  1. Preheat oven to 350℉ (177℃) .
  2. In a large bowl, combine chopped nuts and cinnamon. Set aside.
  3. Carefully unroll the phyllo dough and cut it to fit the dish. To prevent dough from drying out and cracking, keep a slightly damp cloth over the dough throughout the assembling process.
  4. Brush melted butter on a 9x13 baking dish (I use a glass dish).
  5. Start by placing 3 sheets of dough in the bottom of the prepared dish.
  6. Evenly sprinkle approximately 6 tablespoons of nut mixture on top.
  1. To layer the baklava, repeat steps 5 and 6 only using two sheets of dough instead of the initial 3 for all the middle layers until nut mixture is finished. Use remaining 5 or 6 sheets of dough for the final layer.
  2. Using a sharp knife, cut in half lengthwise all the way through. Make two more cuts lengthwise, ending in four long rows. Next, cut 9 diagonal rows.
  3. Carefully pour melted butter over top.
  4. Bake uncovered in preheated oven approximately 50 minutes until golden brown.
  1. Combine sugar and water in a small saucepan. Bring to simmer while stirring.
  2. Stir in honey, vanilla, lemon zest. Reduce heat to low for approximately 20-25 minutes.
When baklava is done baking, immediately and carefully pour syrup over it. Let cool completely uncovered.
Store uncovered. Will keep for approximately 4 days, if there’s any left!
Recipe by The Pastry Palette at