Layered Filo Pastry


Preparation info
  • Makes about


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Both Greeks and Turks claim this masterpiece of Middle Eastern sweets. It can be made with walnuts, almonds, hazelnuts, or pistachios, or a combination. Sticky honey syrups are not traditional. Instead, a simple sugar syrup flavored with lemon juice and zest is poured over the baklava after baking.


  • 1 pound blanched almonds, walnuts, or half almonds and half walnuts (about 4 cups), coarsely chopped


In a bowl, combine the nuts, sugar, cinnamon, and cardamom. Brush a 9-by-l4-by-2-inch baking pan or baking dish with the melted butter or margarine. Have ready the filo sheets, keeping them covered with plastic wrap to prevent them from drying out. Lay a filo sheet in the bottom of the pan or dish and brush it with the butter or margarine. Repeat, brushing each layer, until you have built up 9