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  • 1 pound defrosted filo dough
  • 11/2 pounds blanched almonds-finely ground
  • 11/2 cups sugar
  • 1 teaspoon cinnamon
  • 2 cups non-dairy margarine
  • 48 whole cloves
  • 1 cup Water
  • 3 cups honey



1 Preheat oven or toaster oven to: 300 F.

2 Toast ground almonds about 10 minutes or until lightly browned.

3 Mix toasted almonds with ½ cup sugar and cinnamon. Set aside.

4 Melt margarine. Brush a thin layer of melted margarine on bottom of baking pan.

5 Preheat oven to: 325 F. Dampen dish towel.

6 Unroll filo dough. Carefully line pan with one sheet of dough. (Cover remaining dough with damp paper towel.) Brush a generous amount of melted margarine lightly over sheet of dough. Repeat process two more times. (Remember to keep covering unused dough with damp towel.)

7 Sprinkle with some of the nut mixture. Cover nuts with another sheet of filo. Brush with melted margarine. Repeat process again. Continue this system of alternating two layers of filo dough with one layer of ground nuts until all the ingredients have been used. The top layer should be filo dough.

8 Take a sharp knife and even off any jagged edges that hang outside the pan. Cut into 1 inch by 1 ½ inch triangles. Insert a whole clove in the center of each triangle. Bake 50 minutes or until golden brown.

9 While baklava is baking, mix one cup sugar with water in a saucepan. Bring to a boil. Add honey. Simmer a few minutes. Allow to cool.

10 Remove baklava from oven. Make sure all the triangles are completely cut through. Pour honey syrup over the whole pan while still hot. Let stand a few hours before serving so that the syrup can fully soak into the pastry.

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