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Try this sweet treat as a snack or a side dish.











Trans-fat Free


½ cup walnuts
chopped fine
½ cup sugar
1 teaspoon cinnamon
1 pound phyllo (filo) pastry sheets
1 cup butter
unsalted, melted
1 cup honey


Grease 13x9 inch baking pan. In large bowl, mix walnuts, sugar and cinnamon, set aside.

In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of pan; brush with butter or margarine. Repeat to make 5 more layers; sprinkle with 1 cup walnut mixture.

Cut remaining phyllos into approximately 13x9 inch rectangles if desired; otherwise, just be sure to butter the edges so you can fold them over after you add the filling.

Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with butter or margarine. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of the walnut mixture. Repeat step 3 three more times.

Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of pan. With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings.

Bake 1¼ hours or until top is golden brown.

Meanwhile, in 1-quart saucepan over medium heat, heat honey until hot, not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.

To serve: Finish cutting through layers.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 19947% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 146mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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