Almond And Walnut Baklava Recipe


  • For the pastry:
  • 1 pound phyllo dough (at least 20 sheets), thawed
  • 1/2 pound raw almonds
  • 1/3 cup granulated sugar
  • 1/4 pound raw shelled walnuts
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed fennel seeds (To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them with a pot or rolling pin until they are lightly crushed. You can also use a mortar and pestle.)
  • 1/2 teaspoon ground cinnamon
  • 2 sticks (8 ounces) unsalted butter, melted and cooled to room temperature
  • 26 whole cloves
  • For the syrup:
  • 1/2 cup granulated sugar
  • 3/4 cup water
  • 3/4 cup clover honey
  • 1 (3-inch) cinnamon stick (or 1/2 teaspoon ground cinnamon)
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1/2 teaspoon vanilla extract)
  • 1/4 medium lemon
  • 8 whole cloves


This Version Of The Classic Middle Eastern Dessert Combines Fennel Seed, Cinnamon, Almonds, And Walnuts With Crisp Layers Of Phyllo; After It’s Baked It Is Doused With A Lemon-honey Syrup.

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