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  • 1 pound walnuts
  •  1 pound phyllo, thawed
  •  1 pound butter, salted, melted
  •  ¼ cup Sugar
  •  ½ tsp Cinnamon
  •  ¼ tsp Nutmeg


  •  3 cups Sugar
  •  1 ½ cup water
  •  3 Tbsp Honey
  •  1 Cinnamon stick
  •  1 Tbsp lemon juice

To prevent drying, keep phyllo covered with damp towel.

Mix chopped nuts, cinnamon, nutmeg and sugar in a bowl.  Brush a 13x9x2 inch  baking pan with butter.  Place 6 phyllo sheets in bottom of pan, brushing each layer of phyllo with  butter.  Sprinkle some of the nut mixture on top of pastry sheets of phyllo.  Alternate 2 sheets of phyllo (brushing each piece of phyllo with melted butter)  with nut mixture until all but 6 sheets are left for the top.  Place the last 6 sheets of buttered phyllo on top.  Cut strait lines one inch apart, then cut across pan diagonally to make diamond shaped pieces.

Preheat oven at 350 degrees.  Bake Baklava for 35 to 45 minutes or until golden brown.  Pour cooled syrup over hot baklava after removing cinnamon stick.


Boil syrup ingredients until sugar dissolves, approximately 10 minutes.  Let cool.

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