Celebrate National Baklava Day with this Holiday Pastry

It’s National Baklava Day! Who can resist a piece of baklava, and some Greek coffee? Why not make some for the holidays? Here’s a recipe to help you get your baklava on!


National Baklava Day

Well, who knew?! How awesome is that? Read on for a recipe, courtesy of Kronos Foods, to help you get your baklava on!

Today is National Baklava Day, which is apropos because the holidays are almost upon us and it’s time to pull out those family heirloom recipes. This sweet pastry, constructed of layers of delicate Fillo dough, is packed with chopped nuts and glazed with cinnamon-and-clove scented syrup.

Let’s bake some baklava!


National Baklava Day
Celebrate National Baklava Day! COURTESY PIXABAY


Recipe from the Kontos Cookbook …


3 cups walnuts, shelled and finely chopped
1 cup almonds, shelled and finely chopped
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/3 cup sugar
2 pkgs. Kontos® Fillo #5 (approx. 28 pieces)
1/4 cup butter, melted


1. Preheat oven to 350°F.

2. Combine the first 5 ingredients in a bowl.

3. Center one Fillo sheet in a 9×13-inch pan, and brush with butter.

4. Cover with another Fillo sheet and brush with butter. Repeat for 3 more sheets.

5. Sprinkle 4-5 tablespoons of nut mixture over Fillo layers.

6. Cover nut mixture with 2 sheets, individually buttered.

7. Repeat Steps 5 & 6 until you have 3 sheets of Fillo remaining.

8. Layer and butter last 3 sheets on top.

9. With a spatula or the back of a knife push overlapping Fillo sheets down the inside of the pan and under the buttered Fillo sheets.

10. Butter the top Fillo sheet and score. Then bake for 45 minutes or until golden brown.
Remove from the oven and allow to cool.


2 cups sugar
3 cups water
Juice from 1/2 lemon
Rind of 1 lemon
3 cloves, whole
1 cinnamon stick, small


1. Dissolve sugar in water and bring to a boil for approximately 10 minutes.

2. Add lemon juice, lemon rind, cloves, and cinnamon stick and boil for an additional 20 minutes.

4. Strain and pour hot mixture over cooled Fillo and nut layers.

5. Allow syrup to soak into Fillo then cut all the way through.


Maria A. Karamitsos

Maria A. Karamitsos

Founder & Editor at WindyCity Greek
For 10 years, Maria served as the Associate Editor and Senior Writer for The Greek Star newspaper. Her work has been published in GreekCircle magazine, The National Herald, GreekReporter, Harlots Sauce Radio, Women.Who.Write, Neo magazine, KRHTH magazine, and more. Maria has contributed to three books: Greektown Chicago: Its History, Its Recipes; The Chicago Area Ethnic Handbook; and the inaugural Voices of Hellenism Literary Journal.
Maria A. Karamitsos

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