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New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants


  • Yield: 8 to 10 servings


  • 1 pound phyllo leaves (approximately 24 leaves), thawed, wrapped
  • 3 sticks butter, melted
  • 1 pound almonds or walnuts, coarsely-ground
  • 1 tablespoon cinnamon
  • Syrup:
  • 2 cups sugar
  • 1 cup water
  • 1/2 cup light corn syrup
  • Chopped zest of 1 orange
  • 1/2 cup honey


  • Preheat oven to 350 degrees. Unfold phyllo dough on work surface until flat. Place a 9x13 inch jelly roll pan over phyllo and cut dough to fit pan (save scraps for additional inside layers or for another recipe). Cover phyllo dough with a clean, damp towel. Brush bottom and sides of jelly roll pan with butter to coat. Mix nuts with cinnamon. Cover bottom of pan with 1 sheet of phyllo and brush with butter. Repeat 7 times. Sprinkle with of nut mixture. Cover with 3 layers of phyllo, each brushed with butter. Layer with of nut mixture and repeat with 3 layers of phyllo, each brushed with butter. Layer with remaining of nut mixture, and cover with 8 layers of phyllo, each brushed with butter. Push edges of dough into sides of pan to even them. Using a sharp knife, cut pastry into small diamond shapes (with 1 1/2-inch sides), cutting through all way layers. Sprinkle water over top to prevent phyllo from curling up. Bake for 1 hour.
  • In a saucepan combine sugar, water, corn syrup and orange zest. Bring to a boil, reduce heat and simmer 10 minutes. Stir in honey. Set aside to cool slightly. Remove baklava from oven and pour warm syrup over entire pan. Serve sprinkled with confectioners' sugar.