Baklava Recipes

How to get a wonderful taste of baklava in a thumbprint type sugar cookie. These do melt in your mouth. These are meant to be a treat, and are lovely with tea or coffee.

This is a reduced sugar and fat version of a traditional recipe I found many years ago in a Greek book. Once I figure out the right proportion of water to sugar for the syrup I plan on reducing the sugar even more. Note labor intensive recipe, and thats with buying made phyllo dough.

People I work with have said that they prefer this recipe to the Baklava that can be bought at the grocery store. I only make this once/twice a year.

Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B.C times to the Assyrian civilization. Through the centuries, many neighboring countries adopted the delicacy and created their own versions. Today there are dozens of types of “Baklava” grouped in Lebanese Cuisine under “Arabic Sweets”. In its basic form, Baklava is made of fillo dough, nuts, and sugar syrup and in this post, we’re going to feature a simple recipe of walnut Baklava “fingers.”

An old family recipe I have changed to make low fat by eliminating the butter and changing from filo sheets to filo cups. I was sure to keep all the flavor!

Origin of this recipe is unknown. But it's soooo good!

My mom loves baklava, and this is her recipe - hazelnuts and almonds make a killer combination in the flaky, sticky pastry (my favourite too, since I hate walnuts and pistachios!). I believe she got it from one of her schoolmate's parents when she lived near the Greek area of Toronto. You need a half sheet pan for this, which makes a lot - about 54 3" squares! You can freeze it after the syrup drench, though.

OMGosh...this is the perfect breakfast for the sweets lovers out there. This recipe combines the classic method for French Toast with the essential flavors of Greek baklava to create a beautiful (and tasty) breakfast.

This Middle East Favorite has found its way into the hearts of Raw Foodists. This is an amazing raw dessert!

This is the Fillo pastry with nuts and cinnamon and you can make the size you like

Super yummy - got this recipe off of food network back in 2000. Have modified it slightly based on cooking times with a convection oven and ingredients available.

If you don't have shelled nuts like pistachios increase the walnuts or almonds or add in pecans with the mixture.

It helps to have someone laying in the phyllo dough as another person brushes the butter on.

Modified from Philadelphia: http://www.cookingwithphilly.ca/philadelph
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From FoodNetwork

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Give a Christmas classic a mideastern flair

A popular Greek dessert that's low in calories.

A moreish sweet pastry

Dessert