Greek Style Baklava

Serves 6-8


For the filling

1 cup walnuts, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla

For the pastry

1 package phyllo pastry
1 stick butter, unsalted and melted

For the syrup

1 cup sugar
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup tablespoons honey
1 teaspoon vanilla


Pre-heat oven to 350°F.

In a mixing bowl, mix the filling mixture ingredients until well combined and set aside. Butter a large baking sheet making sure to get the corners and sides as well. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out. Place two sheets of dough on the pan and brush with melted butter thoroughly. Sprinkle a layer of the nut mixture atop the sheets and repeat the layers creating a total of between 5-8 layers. With a sharp small knife, cut the pastry in diamond or square shapes carefully, making sure to get all the way to the bottom of the pan. Place in the oven and bake for about 50 minutes or until golden brown. While the baklava is baking, make the syrup by combining sugar, water, lemon juice, and cinnamon and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes. Keep warm and spoon oven baklava (when it first comes out of the oven), making sure the baklava is soaked fully.
Let baklava set for about 30 minutes before serving.