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Here’s a dessert that’s a lot easier than it looks and that’ll keep in an airtight container for up to 10 days at room temperature.

I highly recommend you watch the video clip (in French only) before making the dessert, since the visual aid will help you follow the steps.

  • ServesServes 24
  • Prep time20 min
  • Cook time35 min
  • Timeout2 hours
  • FreezingFreezes well



  • 1/2 cup butter, melted
  • 1 cup whole almonds
  • 1 cup walnuts
  • 1 cup pistachios, shelled
  • 1/4 teaspoon cinnamon
  • 8 sheets phyllo pastry
  • 3 tablespoons crushed pistachios, to garnish
For the syrup
  • 1/2 cup sugar
  • 1/2 cup honey
  • Juice and zest of 1 orange
  • 3/4 cup water


  1. Preheat the oven to 350˚F. Grease a 10-inch x 14-inch baking dish. Set aside.
  2. In a saucepan, combine the syrup ingredients and bring to a boil. Remove from heat and let cool completely.
  3. In a food processor, powder the almonds, walnuts, pistachios, and cinnamon. Set aside.
  4. Brush butter on the first sheet of phyllo and cover with a second sheet. Repeat with the remaining phyllo sheets and halve them lengthwise. You should have two rectangles of layered phyllo sheets.
  5. Place the first rectangle in the dish, sprinkle it with the nuts, and cover with the second rectangle. Brush with butter and cut into squares.
  6. Bake for 35 minutes.
  7. Let cool at room temperature and pour syrup over the baklava. Let stand for at least 2 hours. Garnish with crushed pistachios and serve.
Recipe published on August 19, 2018