Saturday, 19 January 2008


4 cups walnuts finely chopped
1/2 cup sugar
1 teaspoon cinnamon
1 pound phyllo strudel leaves
1 cup butter or margarine melted
1 12-ounce jar honey

  1. Grease 13 x 9 baking dish.
  2. In large bowl with spoon, combine chopped walnuts, sugar and ground cinnamon until blended. Set aside.
  3. In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with some butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture.
  4. Cut remaining phyllo into approximately 13 x 9 rectangles.
  5. Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers. Use small pieces if necessary but overlap.
  6. Sprinkle 1 cup walnut mixture evenly over phyllo
  7. Repeat Step 5 and 6 two more times.
  8. Place remaining phyllo on top of last walnut layer.
  9. Trim any phyllo that extends over top of dish.
  10. With sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings.
  11. Bake in 300 F oven 1 hour and 25 minutes or until top is golden brown
  12. Meanwhile in 1 quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey evenly over Baklava.
  13. Cool in pan at least 1 hour, then cover and leave at room temperature until serving time.
  14. To serve: With sharp knife, finish cutting through layers.