Classic Baklava

Classic Baklava
Photo by Scott Phillips


  • 10 oz. (1-¼ cups) unsalted butter
  • 1 lb. unsalted shelled pistachios or almonds, preferably raw
  • 1-lb. “twin pack” phyllo dough (two 8-oz. packs, each containing about twenty 9x14-inch sheets)
  • 1 tsp. ground cinnamon
  • 1-½ tsp. orange flower water (optional; see our ingredient profile for more information)
  • 1-½ cups granulated sugar
  • 1 tsp. ground cardamom
  • + 1 more ingredients
    • ½ cup granulated sugar

Thaw the phyllo overnight in the refrigerator. Then put the phyllo box on the counter to come to room temperature, 1-1/2 to 2 hours.

View full recipe at Fine Cooking


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