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From: Owner, Yashar Yildirim, Anatolia Café, Cleveland Heights, OH. Yield: approximately 10 servings (½ tray).

2 16-oz. packages phyllo dough

1½ lb. chopped Turkish pistachios or walnuts

1 cup butter

1 cup water

1 cup white sugar

½ cup honey

1 wedge of lemon

Preheat oven to 380°F. Cut phyllo to fit ½ size rectangular hotel pan. Brush bottom of tray with a small amount of melted butter. Place one package of phyllo, piece by piece, into tray and brush each piece with melted butter. Spread all the pistachios or walnuts on phyllo. Add the second package of phyllo dough using the same method. Before placing pan in oven, cut phyllo into any shape you prefer. Bake in oven for 30-40 minutes until golden brown. When it is evenly browned, remove pan from oven. Pour room temperature honey syrup evenly over baklava. Wait at least 15 minutes before serving.

For honey syrup: Place 1 cup of water, ½ cup honey, 1 cup of sugar and one lemon wedge in a saucepan. Boil over medium heat, stirring constantly, for about 15 minutes. Allow syrup to cool to room temperature before pouring it over baklava.