Dated: November 25 2020

Views: 467

As you know, I am of Mediterranean decent, a place rich with foodie delicacies and traditions. So for Thanksgiving, I often like to add something of those flavors to my dinner table. Sometimes it's sweet, sometimes it's savory. This year definitely calls for an extra helping of sweetness, so I wanted to share this recipe with you – it is my mother’s recipe for Baklava (or as we say it “Ba’lawa”). These flaky, crunchy, sweet morsels feel light as you partake of them, and will fill your senses with delight!  

baklava dessert


For the Baklava:

1 pkg filo dough – I use Apollo brand

1 stick of Butter (that’s ½ cup) – melted

1 cup vegetable oil

For the Filling:

1 cup ground nuts – I use mostly pistachios and roasted hazelnuts, but can also add roasted almonds (not salted)

¼ cup coconut flakes (optional)

1 tsp cinnamon

2 tbsp. sugar (optional for extra sweetness)

For the Sweet Sauce:

2 cups water

3 cups sugar

1 ½ tbsp. lime juice

½ tsp vanilla



Melt the butter and let cool. Mix in the vegetable oil.

Use a 9”x13” aluminum or nonstick tray; unroll the filo dough and place a few sheets at a time on the tray, brushing the oil/butter mixture over the sheets a few at a time.

Once you have placed about half of the filo dough sheets, it’s time to add in the filling: mix the nuts, cinnamon, sugar (optional) and coconut flakes (optional) in a bowl. Cover the entire surface of the dough with the mixture. Then continue with layering the remaining filo dough sheets, brushing them with the oil/butter mixture every few sheets. Tip: If the filo dough sheets are too wide or long, cut the extra off and place on top as another layer.

Cut deep across all layers diagonally about 1 ½ inches apart, and then diagonally in the other direction, creating diamond shaped morsels.

Preheat oven to 350° - place tray on the middle rack and bake for 20-30 minutes, or until the top is golden brown. Take out and let cool completely.

Sweet Sauce: In a saucepan, combine the water, sugar, lime juice and vanilla. Stir continuously on high heat until sugar is melted, bringing to a boil until consistency is slightly thicker and sticky. To test, drop a drop of the sauce onto a cool plate and touch with finger. If watery, continue to cook. If getting sticky (mixture will thicken more as it cools), remove from heat. Pour while hot over the filo dough and into the cuts to make sure the sauce gets into the layers of the dough. Important: dough must be completely cool (cool dough/hot sauce or opposite, never both hot or cool). Let stand for a few minutes to allow flaky layers to absorb the sweet sauce.

If you have extra nut mixture, sprinkle a little on top for decoration. 

I hope it adds a little sweetness to your day! Have a blessed Thanksgiving from my family to yours!

Sherien Joyner, REALTOR


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Sherien Joyner

When you need a guide on your real estate journey, Sherien Joyner is the right choice for you. With over sixteen years of experience as an executive in the advertising and marketing industry, Sherien ....

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As you know, I am of Mediterranean decent, a place rich with foodie delicacies and traditions. So for Thanksgiving, I often like to add something of those flavors to my dinner table. Sometimes it's

Read More