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2 cups walnut bits,
1 cup golden raisins,
1 package of phillo pastry (in the frozen section of your grocery store),
1 cup brown sugar,
2 tbsp. vanilla extract,
150 gr. melted butter.
For the syrup:
1 cup brown sugar,
1 cup water,
1/2 lemon.


1. Brush a baking pan with some butter and place 2-3 phillo dough layers in it.

2. Mix together walnuts, raisins, sugar and vanilla. Spread some of the mixture over the phillo layers.

3. Place another 2-3 phillo layers on top and brush again with the butter. Add some more of the walnut mixture and repeat until all ingredients run out.

4. Cut the baklava into small squares before baking. Bake in oven preheated at 200 C until golden brown and crispy.

5. Prepare the syrup while the baklava is baking. Place water, sugar and lemon in a pan and simmer for about 20 minutes, until the sugar is completely dissolved. Do not boil the syrup. Remove the lemon and set the sugar syrup aside for 10 minutes.

6. When the baklava is ready, pour the syrup over the baked pie. Turn off the oven and put back the baklava in the still warm oven to stay for 15 minutes more, in order to absorb the syrup. Cool off the baklava and refrigerate it for about 12 hours before serving.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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