Tia Naomi’s Rolled Baklava 


2 cups almonds
3 cups pecans
1 cup sugar
1 cup toasted sesame seeds
2 teaspoons cinnamon


1 box phyllo dough
1 cup oil (vegetable, canola, safflower, avocado)


1 cup honey
1 cup sugar
1 cup water

  1. Preheat oven to 350 F.

  2. In food processor, chop almonds and pecans.

  3. In large bowl, combine nuts, sugar, sesame seeds and cinnamon.

  4. Unfold phyllo dough and cover with damp kitchen towel to prevent it from drying out. (If it starts to dry out, sheets will break.)

  5. Place one phyllo sheet on flat surface and lightly brush with oil. Layer another sheet on top and brush with oil and sprinkle with about 3 tablespoons of filling. Layer third sheet on top, brush with oil and sprinkle with about 3 tablespoons of filling (keep phyllo sheets under damp towel). 

  6. Working from the bottom up, carefully roll phyllo into a tight roll, then place on greased cookie sheet. Repeat this process until all dough is used or cookie sheet is full.

  7. Slice rolls into 1- to 2-inch pieces.

  8. Bake 25 minutes until golden.

  9. While pastry is baking, combine honey, sugar and water in pan. Boil until mixture becomes sticky and a beautiful golden color. 

  10. Remove pastry from oven, let cool for 15 minutes and pour cooled syrup over pastry. Sprinkle with sesame seeds.

  11. This baklava can be frozen, without the syrup. Defrost and then top with syrup when ready to serve.


Nana Aziza’s Baklava 


1 cup sugar
1 cup honey
3/4 cup water
3 tablespoons lemon juice
2 tablespoons rosewater


3/4 pound ground almonds
3/4 pound ground walnuts
2 tablespoons sugar
2 tablespoons ground cardamom
1 tablespoon cinnamon
2 tablespoons rosewater


1 pound package phyllo dough
1 cup almond oil or expeller pressed canola oil

  1. Combine sugar, honey, water, lemon juice and rosewater in small pot and simmer over low heat to dissolve sugar.

  2. Stir well and simmer until liquid thickens into a syrup.

  3. Set aside to cool.

  4. Preheat oven to 350 F.

  5. In large bowl, mix ground almonds, ground walnuts, sugar, spices and rosewater.

  6. Lightly grease baking tray.

  7. Separate phyllo sheets. Place one sheet on top of another on tray, lightly brushing every second sheet with oil. Repeat.

  8. After sixth sheet, spread about 4 tablespoons of nut mixture over phyllo.

  9. Layer another four sheets, brushing every second sheet with oil.

  10. Spread rest of nut mixture on top and cover with six sheets of phyllo, brushing every second sheet with oil.

  11. With a very sharp wet knife, cut five equidistant lines into pastry, then cut diagonally to create small diamonds.

  12. Brush remaining oil over pastry.

  13. Bake for 35 minutes or until golden brown.

  14. Remove from oven and pour cooled syrup over baklava.

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