Lemon- Honey Baklava


Lemon Honey Baklava

Who says time comes easy? Apparently, we have run out of time to sit back & think of what month it already is. Sigh, speaking of time -there is a lot of history about this particular recipe and it’s origin is still unknown. It is said to have been found in Mesopotamian cookbooks and unknowingly spread all over the middle east, southern asia, and parts of Europe. Despite that, we think baklava is a delicacy and everyone should try it at some point.

You can easily find all these ingredients at your local grocery market, we just ran down to our local Safeway last minute to make it.  Maybe preparing a huge meal isn’t on your agenda and your looking for something fast and easy to make or that your so busy, you don’t have time to pay attention to a time consuming dessert. Whatever the reason, this baklava will take you less than 30 minutes and you can even make it in your sleep, literally! Four hours of just letting it sulk in it’s syrup= four hours of relaxation for you. This is our take on this multi-cultured dish & honestly, we don’t even know what country this recipe originates from. Try it, we hope you guys like it. 🙂



Almond Baklava 


16 oz. almonds

1 pack of phyllo dough

2 cups butter (melted)

1/3 cups sugar 

1 teaspoon cinnamon

1/3 teaspoons of ground cloves

1/4 cup pistachios (optional)


Lemon- Honey Syrup:

1/4 teaspoon cinnamon

1 cup sugar

1 cup water

1/4 cup of honey

2 tablespoons lemon juice



1.Preheat oven to 350 degrees fahrenheit. Grease 9×13 pan lightly with melted butter. Prepare the phyllo dough

2. Lay the phyllo dough sheet flat in the pan and gently brush butter on both sides of the sheet. Be gentle! We recommend using a bbq glazing brush to evenly coat the sheet and avoid breakage.

Continue for 4 sheets, placing one after the other

3. Mix all the ingredients for the filling. After you have coated and stacked 4 sheets lightly sprinkle the filling onto the sheets forming a layer of filling. Cover the filling with two sheets. 

4. Continue both placing mixture and two sheets until mixture runs out. The top layer should consist of 4 sheets. 

5. Cut BEFORE baking. You can cut it into squares, triangles, whatever your little heart desires. For us, we like to stick to squares. 

6. Stick it in the oven and bake for 30 minutes or until the top layer is light brown (depending on the power of your oven).

7. Let baklava cool. When it is completely cooled down drizzle syrup onto the baklava and let it sit for 4 hours. When it is ready to serve sprinkle crushed pistachios on top.


For Syrup:

1. Bring water to a boil and sugar

2. Once boiling add cinnamon, honey, and lemon

3. Stir consistently continue to boil for 2 minutes

4. After 2 minutes, bring to a simmer for 1 minute. 

5. Turn off heat and pour over COLD baklava

TIP: DO NOT, we repeat DO NOT pour syrup onto hot baklava, the baklava will not have the crispy consistency and will become runny & soggy. 

Also it is advisable not to let it sit in the fridge or else it will dry up. The longer you let it sit, the more flavor it will have. 



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