Featured in the Honolulu Star-Advertiser on September 5, 2018.




  • 1 pound chopped nuts, (pistachios, walnuts and pecans)
  • 1 teaspoon ground cinnamon
  • 1 (16 ounce) package phyllo dough
  • 1 cup butter, melted
  • 1 cup white sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup honey


  1. Heat oven to 350°F.
  2. Spray 9x13x2-inch pan with non-stick cooking spray.
  3. In a small bowl toss chopped nuts with cinnamon.
  4. Set aside.
  5. Unroll phyllo dough.
  6. Cut whole stack in half to fit pan.
  7. Cover phyllo with a dampened cloth to keep from drying out as you work.
  8. Place two sheets of dough in pan, butter thoroughly with pastry brush.
  9. Repeat until you have 8 sheets layered.
  10. Sprinkle 2-3 tablespoons of nut mixture on top.
  11. Top with two sheets of dough, butter, nuts, layering as you go.
  12. The top layer should be about 6-8 sheets deep.
  13. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
  14. You may cut into 4 long rows the make diagonal cuts.
  15. Bake for about 50 minutes until baklava is golden and crisp.
  16. Make sauce while baklava is baking.
  17. Boil sugar and water until sugar is melted.
  18. Add vanilla and honey.
  19. Simmer for about 20 minutes.
  20. Remove baklava from oven and immediately spoon sauce over it.
  21. Let cool. Serve in cupcake papers.
  22. This freezes well.
  23. Leave it uncovered as it gets soggy if it is wrapped up.

Serves 10.


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