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Title Armenian Baklava 
Preparation time 3 hours 
Servings 20 pieces 
Ingredients Filling:

1.5 c. chopped or ground nuts.
2 Tb. sugar
1 tsp ground cinnamon
few grates of nutmeg
(I use 1/2 c. each of almonds, walnuts and pistachios - no salt.) You can use any combination, including pecans and even macadamias, but the tradition is an almond/walnut combination.


1/2 c. melted clarified butter - or - 1 can of Butter PAM
30 sheets Phyllo Dough (Filo)- found in freezer section, thawed. (Box usually has 2 sleeves. You only need one.)


1 c. sugar
3/4 c. water
1 tsp. lemon juice, orange blossom water or rose water
9X9X2 inch baking pan
pastry brush (if using butter)
kitchen shears for cutting dough to size

Method Preheat oven to 325 degrees F.

Combine all filling ingredients in a bowl and set aside.

I use Butter flavored PAM cooking spray, as it removes thousands of calories from this dish, as well as fat and cholesterol. If you insist on using butter, it must be unsalted and clarified. (Melt butter in saucepan and skim off all milk solids and film to clarify.) Keep butter warm as you work with it.

To assemble, spray or brush a 9X9X2 inch baking pan with PAM or butter. Line it with 10 sheets of Phyllo dough, spraying or brushing each sheet. Phyllo can dry out easily, so keep a damp paper towel over it as you work, unless you are able to work quickly.

Sprinkle with 1/2 of the nut mixture as evenly as possible.

Repeat with another 10 sheets of dough, spraying or brushing between each layer. Top with remaining nut mixture. FInish off with last 10 sheets. Don't forget the spray or butter in between layers.

With a sharp knife, cut the pasty in vertical lines, 2.25 inches apart, then diagonally into triangles and diamond shapes. See photo for reference.

Bake in preheated 325 degree F oven on center rack for 30 minutes. Reduce heat to 250 degrees F and bake for 1 hour and 15 minutes until golden brown.

Prepare syrup during last 45 minutes of Baklava baking. Combine sugar, water and lemon juice, orange blossom water, or rose water in a small sauce pan. Bring to a boils over high heat, stirring constantly to dissolve sugar. Reduce heat and simmer, uncovered, about 20 minutes, until temperature on candy thermometer reaches 220 degrees. Do not let it get hotter, or syrup will harden on pastry. Remove from heat and keep warm on top of stove.

Remove baklava from oven and cool on rack for 10 minutes before spooning syrup evenly over pastry. Do not pour syrup, spoon.

Cool to room temperature before serving. Do not refrigerate. Keep covered tightly.

Nutritional information  
Credit Please try my version of this normally rich dish using the Butter PAM spray. I do not recommend using any other brand, as the flavor is not the same. 
Posted by lovechild 
Posted on Monday 02 April 2012 - 14:44:01