Illa Auntie’s Baklava

Illa Auntie’s baklava is world famous and is a necessary dessert at all of our family parties.  Here is her secret:

Servings: 1 tray of baklava


  • Box of Filo dough
  • Butter – approximately 3 sticks – melted and hot
  • Extremely soft fan brush
  • About 2 cups of chopped walnuts (use a chopper)
  • 1 1/3 cups of water filled to the rim
  • 1 1/3 cups of sugar filled to the rim
  • 8 drops of fresh lemon
  • Cinnamon


  1. Get everything ready before you open the filo dough package.  There are two packets in a box, approximately 20 to 22 sheets in each. Use one packet per tray of baklava.  The box is in the freezer section, so leave it out for about 2 to 3 hours before making it.
  2. Layer the tray with butter before the first sheet of filo dough (you can trim the filo dough to the tray’s size if needed).
  3. Count how many sheets are in the packet. Keep layering the butter and sheets of filo dough till you are half way through, about 10 to 12 sheets.
  4. Cover the surface with walnuts.
  5. Again, layer the sheets of filo dough and butter until all the sheets are done.  The top sheet should be layered with butter.
  6. With a sharp knife, cut half way through, into diamond shapes.
  7. Bake it for one hour at 300 degrees Fahrenheit.
  8. Meanwhile, mix the sugar and water, bring it to a boil, add the 8 drops of fresh lemon and cinnamon (to give it a honey like look), lower the heat and boil it for about 1 to 2 mins.
  9. Let both the sugar syrup and the baklawa cool completely, about 3 to 4 hours, with a spoon pour the syrup on the baklawa. Lift the tray and tilt it in all directions. let it stand for about 4 to 5 hours before serving.

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