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This recipe has been contributed by Becky who like me loves cooking good food, especially for the family. You can find more of Becky's recipes, as well as finding out more about her, at her website.

This is what Becky said about this recipe:

"My husband is part Greek and over the years I've experimented with a couple of Greek recipes. For my Baklava, I combined two recipes from a Greek cookbook to come up with my own recipe. My husband thinks its the best he's ever tasted and I would have to agree with him!!! The recipe looks complicated, but it's really VERY simple to make".


2 cups walnut, finely chopped
2 cups almonds, finely chopped
2 cups fine dry breadcrumbs
2 tablespoons sesame seeds
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 pound phyllo dough
1 pound butter, melted

2 cups honey
2 cups sugar
1 1/2 cups water
Juice of 1 lemon

  1. Preheat oven to 350ºF.

  2. In large bowl, mix first 7 ingredients together.

  3. Melt the butter. Grease a 9 x 13 inch pan and line bottom with 5 layers of phyllo dough. Sprinkle a thin layer of nut mixture over phyllo and sprinkle with a little melted butter. Top with a layer of phyllo and keep repeating - nut mixture, butter, phyllo, until all nut mixture is used up. Top with 5 layers of phyllo.

  4. Using a sharp knife, cut at angles across pan in a criss-cross manner to make diamond shapes. DO THIS BEFORE BAKING

  5. Pour remaining melted butter over all the Baklava.

  6. Bake about 1 hour and 15 minutes until top is golden.

  7. Bring syrup ingredients to boil and boil for 10 minutes. Pour syrup over cooled Baklava.

  8. Allow to stand AT LEAST several hours before serving.

Best if made 2 days ahead as flavours will mellow. Can keep up to 2 weeks. The key to making this easy is to work fast putting it together, as the thin phyllo layers dry out fast. Have everything ready before opening the phyllo.