Baklava (made with honey)

Prep time 30 minutes
Cook time 1 hour
1 package frozen fillo dough (or make your own; have fun with that)
1 cup butter
2 cups chopped nuts (walnuts, pistachios, almonds, or pecans)
2 cups honey
3 teaspoons cinnamon
Glass baking pan (13x9)
Defrost fillo dough for 8 hours in refrigerator, then 1 hour at room temperature
Preheat oven to 325º F
Melt butter
Mix 2 teaspoons cinnamon into nuts.
Brush baking pan with butter.
Place 1 sheet fillo dough in pan then brush dough with butter.
Add 1/4 of the fillo dough package (8 or more sheets), brushing each sheet with butter.
Spread 1/3 of the nut mixture on.
Add another 1/4 of the fillo dough package, brushing each sheet with butter.
Spread 1/3 of the nut mixture on.
Another 1/4 of the fillo dough
The last 1/3 of nut mixture
The last 1/4 of fillo dough
Cut into pieces, cutting through all layers to the bottom.
Bake for 45 minutes to an hour, until golden brown. Keep it in oven while preparing syrup.
Syrup:
Boil together 1/4 cup water, 2 cups honey and 1 teaspoon cinnamon.
Lower heat and simmer 10 minutes.
Pour syrup mixture over baklava as soon as it's removed from oven.
Let sit at least one hour.
The flavors mix and mature over time - it's even better the next day, better yet 2 days later. Refrigerate after a few days (if it's not gone by then)

[@nathanyahalbanyah6259]

Thank you for the honey recipe. Most people use sugar and no honey.

[@dlkacz]

Thank you for bringing that to attention. All other recipes I found used 2 cups sugar. I'm not a fan of refined sugar and was looking for something more natural as I use organic honey. Raw sugar might be good also.

[@mmedefarge]

The honey gives it a nicer flavor and richness. Add whipped cream and a cup of coffee and I'm in heaven.

[@paultin3302]

So lovely to see you make this with honey and not that unhealthy sugar, just how it was traditionally. Thanks 👍

[@tinahuang5383]

Thank you so much for this recipe. This is the original Greek honey-based baklava recipe I was looking for. Unfortunately, now it’s sold in sugar water due to businesses wanting to mass produce to profit, which involves replacing the healthier honey option for sugar syrup.

[@zsigmk]

You make it look so easy! I will try this very soon! Thank you for sharing. GREAT to see using such natural ingredients.

[@nathanyahalbanyah6259]

Thank you for the honey recipe. Most people use sugar and no honey.

[@darkzerk7]

Yep, and commercial baklavas have glucose syrup. The authentic recipe only calls for honey. Not sugar or glucose syrup. The taste is different.

[@robdawson2]

great, except for the forzen dough. It's so easy to make from scratch. and the hand stretching part is fun

[@paulstovall3777]

Excellent recipe. Thx. I like it using a combination of pistachios, pecans and black walnuts. Then a sprinkle of pine nuts on top after the syrup has been added. Almost too rich to eat. But just pure yum.

[@hadassah22]

Hi, I have leftover syrup. Can I store it in the refrigerator to use it for another time?

[@michiganshooter]

***** Walnuts

[@amandaellis7058]

ahh, my second favorite dessert

[@Clamine]

Of course because baklava turkish and turkish foods best foods

[@Jamuna-Atma]

I need to ask... What is the music or composer of this music? I love it ❤

[@michiganshooter]

I think those were Bach guitar pieces

[@Someone-lr3zx]

I like that you don't add sugar

[@lilium4801]

otoman (turkey) food culture 🇹🇷

[@denissdennis]

otoman empire my friend

[@marcodonati572]

Thanks for this fantastic recipe. Honey, at last!! Could you tell me the author and title of the marvelous music?

[@michiganshooter]

Two pieces of music, both by Johann Sebastian Bach: 1) Giga from Violin Partita no. 2, BWV 1004 (guitar arr.) ... 2) Bourree from Violin Partita no. 1 , BWV 1002, guitar arr.

[@asterope62]

Oh my, oh my. Thank you so much for posting this recipe done the traditional way. There's nothing so fine as homemade baklava with honey, cinnamon, & real butter! So many other videos show it being made with sugar syrup & no cinnamon, which is just plain yuck.

[@michellestone8070]

Thanks for the amazing recipe! I've made this twice now, 2 batches each time. The first time we had a TON of honey syrup - we found it almost too drippy and rich to eat. We made it again today, halving the honey. It's very nice and brings out the flavors more, but next time I'll do 1.5 cups of honey. We've also done with cocoa powder, in addition to the cinnamon. Such a great and straight forward recipe! Thank you!

[@sunkencubeoctahedron7844]

Music is fabulous

[@innabelokonnaya8487]

Thank you ❤

[@kamanama3671]

Thank you so much I have so many leftover nuts and I have honey that’s crystallize so the only way I can use it as if I melted so the only thing I could think to do is make baklava out of it I did it once a long time ago and I can’t remember how it turned out so I’m so glad I was able to see this done it looks amazing and I can’t wait to do it in fact I’m gonna do it now. Wish me luck!

[@sylviaseri4235]

My Armenian friend always makes her with honey like you have done. It’s delicious but very sweet so a little goes a long way.

[@RickyWaitoaRotawilliamwaitoa]

Thankyou for your tutorial and straight forward easy to follow instructions. Bless you

[@Batman3231852051]

What temp? and what king of nuts?

[@jamiefurey564]

Thank you

[@sugarbear3771]

Wow