• Burma Baklava

    2 votes
    Burma Baklava
    Prep: 15 min Cook: 30 min Servings: 8
    9 recipes
    I also learned this recepie from a Turkish friend, it goes. This is great for newbies and oldies. very quick easy and simple.


    • 2 cups of sugar
    • 1 3/4 cups water
    • 2 sticks real unsalted butter
    • 2 cups crushed walnuts, pitachios, or pecans.
    • 2 tsp sugar to mix w/crushed walnuts.
    • 1 box of fillo dough.
    • 1 tsp lemon juice (I preffer lime)
    • *(fillo normally comes in two rolls in seperate bags)
    • *optional******in melted sugar-a couple drops of vanilla.
    • *optional******in melted sugar-a 1/4 tsp cinnamon.
    • 1/2 inch dowel -14-16" long


    1. lay out each sheet of unrolled fillo vertically.
    2. place dowel at bottom end and sprinkle sugar and walnut mixture just above the dowel rod and roll upwards. (loosley) some might puncture through but it will be ok.
    3. once rolled all the way up take both ends pinch and push towards the center until creating a crinkle/wormy effect.(make sure to cover unused sheets they need to stay soft,...if dry dough will crack try to work quickly!)
    4. place in baking pan; fitting tightly againt eachother.
    5. repeat until finished.
    6. boil butter and remove all the "foaminess" this is extra water and will cause it to burn.
    7. pour evenly throughout.
    8. bake 375f until golden.
    9. carefull they go from golden to burnt very quickly!
    10. while cooking boil the sugar and water mixture bring to boil and let cook for 10 minutes.
    11. add lemon return to a boil for 3 minutes and turn off. let rest on hot stove...keep warm.
    12. once ready remove baklava from oven.
    13. let cool until almost cool but still warm.
    14. then add your sugar mixture.
    15. let sit and absorb 1 1/2 hours.
    16. serve and garnish with crushed nut of choice.

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