Mom's Recipe Notebook | Armenian Baklava


1 package fillo

1 stick butter

4 eggs

1 cup sugar

1 cup flour

1 tsp baking soda

1 tbsp cinnamon

1 cup chopped walnuts

3 cups sugar for syrup

4 cups water for syrup


Okay, I had been craving this recipe for ages so you have to let me be as biased as ever in saying how absolutely awesome this baklava is! It should also be borderline illegal given the amount of sugar one consumes with it (reference is on your left). But if you feel confident you can share (which I have a tendency NOT to), it is a total hit! 

Preparation time: 15 minutes, baking time: 30 minutes, syrup takes another 10 minutes


First things first, make sure your fillo is completely thawed. I usually move mine from the freezer to the refrigerator a day beforehand. Next, pre-heat the oven to 350 and melt the butter. While that is happening, I spread the fillo on my counter to have everything ready.

In a bowl, beat the eggs, then add sugar and beat until well combined. Slowly add flour, baking soda and cinnamon. Once all is nice and homogenous, fold in walnuts.

Time to assemble! I bake my baklava in a regular 11" baking pan. Cover the bottom with butter and start layering fillo, one sheet at a time while spreading melted butter (I use a brush for that) between each sheet. Once you are half way done with your fillo, pour out the cake-like mixture. Continue layering fillo on top of the mixture in the same way until all done. I try to be generous with the butter for the top layer. At this point, I typically get the sharpest knife I can find in my kitchen, and cut through the entire thing in various shapes (this time it was rhombs). Bake for 30 minutes or until golden. Set aside and let cool.

About an hour later (after the baklava has cooled), combine water and sugar in a sauce pan and boil for 10 minutes. Pour over baklava and let cool. Your baklava is ready as soon as the syrup cools down (or maybe sooner if you are truly eager to try it)!

Posted on February 2, 2015 and filed under Test Kitchen.