• 40 
    sheets phylo pastry (12 x 16 inches)
  • ½ cup 
    melted butter, unsalted
  • ½ cup 
    BeeMaid Liquid Honey
  • ¼ cup 
    melted butter, unsalted
  • 3 cups 
    finely chopped walnuts
  • 1 tsp. 
  • 1 cup 
    Bee Maid Liquid Honey
  • 1 cup 
  • 2 Tbsp. 
    lemon juice


In a greased 3 L (13x9x2 inch) baking pan, layer two sheets of phylo pastry. Press the pastry into the pan and fold the excess pastry flat against the bottom. Brush the surface of the pastry lightly with melted butter. In a small bowl, mix the honey, ¼ cup melted butter, walnuts and cinnamon. Sprinkle approximately 3 tbsp of this mixture evenly over the surface of buttered phylo pastry. Continue layering two sheets of phylo pastry, brushing with melted butter and sprinkling with the nut mixture until a total of nineteen layers have been formed. Brush the top layer with melted butter and score the top in a diamond design with a sharp knife. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for about 30 minutes or until puffy and golden brown. Meanwhile, make the syrup by combining the honey, water, and lemon juice in a medium saucepan and boiling for 3 minutes. Pour the syrup over the baked Baklava. Cool to room temperature and cut in diamond shapes to serve.

Recipe courtesy of Recipe courtesy of The Canadian Honey Council