V G Honey.net

Local 100% Natural Pasteurized Ontario Honey

Gino Nezic   |   gnezic@gmail.com   |   416-522-7653   |   Toronto, Ontario M8W4M3



1 lb Package of Phyllo (or Fillo)
4 cups walnuts (finely chopped)
1 cup sugar
1 1/2 tsp. Cinnamon
2 sticks butter

1/4 cup honey
1 1/4 cups sugar
1 1/4 cups water
1 lemon rind (cut in chunks) (or a few squeezes of Real lemon juice)
1 cinnamon stick
4 or 5 whole cloves
Melt butter. Mix chopped nuts, sugar and cinnamon. Brush a 13"x9"x2" glass-baking dish with melted butter; sprinkle bottom with cinnamon. Place 3-4 sheets of phyllo on bottom of pan (trim or fold corners as necessary), brush with melted butter, sprinkle nut mixture on top. Repeat process using only 2 sheets of phyllo per layer*, finish with a layer of phyllo only and brush once more with butter.

Cut halfway through the dessert at a diagonal in either direction to form diamonds. Bake at 300° for 15 minutes, then at 325° for 60 minutes or until golden brown.

While Baklava is baking, combine all ingredients for the syrup in a heavy-bottomed saucepan (to prevent burning) keep a careful eye on mixture and stir frequently. Boil for 10 minutes; remove rinds and cloves and let cool for 10 minutes.

Carefully drizzle sparingly over the Baklava immediately after removing from the oven, being careful not to let the dessert get soaked. We usually reserve the equivalent of one ladle. When you run out of nut mixture, use either a sugar/cinnamon mix or straight cinnamon. Cool, cut completely through and enjoy!

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Gino Nezic   |   gnezic@gmail.com   |   416-522-7653   |   Toronto, Ontario, M8W4M3