A family tradition of Anastasia Cavos, litigation paralegal


  • 1 lb. phyllo dough
  • 1 1/2 teaspoons cinnamon
  • 1 lb. walnuts
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 1/2 teaspoon ground allspice
  • 1 stick of melted butter (can use more if needed)
  • 1/2 teaspoon ground cloves


  • 1 1/2 cup sugar
  • 1/2 fresh orange
  • 1 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1 cup honey
  • 1/2 cup fresh orange slices
  • 2 cinnamon sticks
  • 1 teaspoon whole cloves


Mix ground walnuts with sugar and spices. Thaw phyllo dough; unfold and cut in half to fit a medium-sized glass dish. Brush bottom and sides of baking dish with butter.  Layer and butter 4 pieces of the dough at the bottom of the dish.  Sprinkle a handful of the nut mixture on the dough. Repeat until all of the dough and nut mixture is used.  Brush top layer of phyllo dough carefully. Refrigerate for 1/2 hour. Now cut the Baklava in 1 1/2 inch thin strips diagonally so that it forms a diamond pattern with a sharp knife (see hand drawn image below).  Bake at 300℉ for 1 hour.  Top should be slightly brown.  Cool completely.

For syrup:

Bring everything to a boil for 1/2 hour you may also add the zest of both orange and lemon.  Occasionally stir pot.  Take off the heat and add 1 tablespoon of lemon juice. Through a fine strainer pour HOT syrup over COLD Baklava; this is the only was Baklava will absorb syrup properly. Cool completely again and refrigerate. DO NOT wrap in plastic it tends to soften the pastry.  Leave uncovered for 2 days and then cover with foil to maintain crispiness.

Baklava should be cut like my horrible drawing 😊

“This is a recipe that has been passed down from generation to generation not only in my family but in many Greek families.  When I was growing up every holiday I would make this with my Papou (grandfather). He taught me to have patience while making it. We would listen to Greek music and laugh.”

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