' Willamette Valley Vineyards - Baklava

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6+ Bottles 10% Off

12+ Bottles 15% Off

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Recipe by Chef Eric Nelson
At a Glance
Cook Time: 50 minutes

1 cup nuts, coarsely chopped ¼ cup brown sugar
½ tsp. grated lemon zest ½ tsp cinnamon
3 oz. unsalted butter, melted
1 lb. phyllo
1 cup water
1 cup sugar
½ cup honey
1 tsp. orange zest
Pinch of cardamom


Preheat oven to 325°. Butter bottom of 9x13 baking sheet. Stir together nuts, sugar, lemon zest, and cinnamon. Place 2 sheets of phyllo on sheet pan then butter. Place two more sheets on top and butter, repeating this one more time for a total of 6 sheets. Sprinkle ½ of the sugar/nut mixture evenly on top. Cover stack with 2 more sheets, butter, then two more sheets, butter, and two more sheets finishing with butter. Sprinkle remaining half of sugar/nut mixture on top and repeat with the two layers of phyllo and butter, two layers of phyllo and butter, and remaining two layers of phyllo and butter. Cut into diamond squares and place onto baking sheet. Bake for 30 minutes, and reduce oven to 300° and bake for an additional 20 minutes or until golden brown. In last 20 minutes of cooking, combine water, sugar, honey, orange zest and cardamom. Simmer for approximately 15 - 20 minutes. Pour over baklava and let cool to room temperature for at least four hours.

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