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Mickey's Baklava


This is my friend Joan's grandmother's recipe. Instead of Honey , she makes a syrup of orange zest, lemon zest, sugar and water. The taste is light , unique and always invites you to have a second piece

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Rate this recipe 4.6/5 (12 Votes)
Mickey's Baklava 1 Picture


  • 12 12 About 12 oz walnuts
  • 12 12 About 12 oz almonds
  • 1 1 1 cup sugar (to taste)
  • 1-2 1-2 1-2 tspns vanilla
  • 1 1 1 stick sweet, unsalted butter
  • 1 1 1 pkg phyllo dough
  • 3/4-1 3/4-1 3/4-1 cup sugar
  • 1 1 1 lemon
  • 1 1 1 orange
  • 1/2 3/4 1/2 3/4 1/2 - 3/4 tspn Cream of Tartar



Step 1

Make sure phyllo is defrosted and at room temperature

Grind walnuts small but not completely ground
Grind almonds to very small pieces
Mix nuts, sugar and vanilla together

Have butter melted, lukewarm not hot
Have phyllo open (1/2 at time) and unroll on wax paper

Large pan:
Brush bottom and sides of pan with butter
Layer 3 sheets phyllo without buttering
Layer 2 sheets phyllo with butter
Alternate layers of phyllo, butter and nuts (about a handful per sheet)
Save last 5 phyllo sheets
Layer 2 with butter
Last 3 without butter inbetween

Cut diamond shapes
Carefully butter (dab) top sheet

Bake at 325 º until golden on top, ? 20-30 min

Grate whole lemon and whole orange, juice ½ lemon
¾- 1 cup sugar in pan with grated peels
Cover with water just above sugar as dissolves
Bring to boil, keep at low boil
As thickens, add lemon juice (1/2 of lemon) and ¾ tspn Cream of Tartar, stir, let thicken about 5 more min

When baklava is golden and fairly crisp, remove from oven and add syrup, drizzling over top, then bake about 5 more min, should be crisp and syrup saturated.

Let cool little, re-cut and cool further
When remove, make sure very cool before closing in container

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