1 1/2 cup sugar
1 1/2 cup water
1 tsp vanilla extract
1/2 cup honey
1 (16 ounce) package phyllo dough (thawed)
1 1/2 cup chopped walnuts, pecans or pistachios
1 cup butter melted
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 cup sugar
9×13 inch pan


  1. Make sauce. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 10 minutes. Set aside to cool. 
  2. Preheat oven to 325 degrees. Butter the bottoms and sides of a 9×13 inch pan.
  3. Chop nuts and toss with cinnamon, cardamom and 1/8 cup sugar. Set aside. Unroll phyllo dough. Cut whole stack  to fit pan, save scraps. Place 2 sheets of dough in pan, lightly drizzle with butter using baster. Repeat until you have 6 layers. Make 1 layer using crumpled scraps and crumpled sheets then 2 more sheets. Sprinkle nut mixture on top and drizzle with butter. Top with 2 more sheets of dough and butter, layering as you go for about 6 – 8 more layers.
  4. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes or until baklava is golden and crisp.
  5. Remove baklava from oven and immediately drizzle sauce over it. Remove from pan while warm. If possible, leave it uncovered because gets soggy if it’s wrapped up.

About Lori Carter

Hello, my name is Lori and I’m a true child of the seventies. I grew up in a small Texas town. If you’ve ever seen the movie Dazed and Confused then you’ve seen a glimpse of my past. I’m a mother, storyteller, lover of nature, cooking and exploring natural folk remedies for addressing today’s health concerns. I hope you enjoying reading my little blog and I welcome any comments you may wish to share with me.

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