baklava recipe pastry dough honey walnuts

Baklava | Rango Honey Phyllo Dough Pastry Recipe

Baklava | Rango Honey Phyllo Dough Pastry Recipe

Baklava, an authentic pastry from the Middle East, is created by layering flaky phyllo dough, blending in chopped nuts, and dripping with sweet Rango honey.


  • 1-1/2 pounds finely chopped walnuts
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 pound butter, melted, divided
  • 2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed
  • 2 cups sugar
  • 2 cups water
  • 1 cup Rango Honey
  • 1 tablespoon grated lemon or orange zest


  • In a small bowl, combine walnuts, sugar, cinnamon and cloves; set aside.
  • Brush a 15x10x1-in. baking pan  butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with phyllo dough. 
  • Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready -prevent dough from drying out.)
  • Spread with 2 cups walnut & sugar mixture. Top with 5 layers of phyllo dough (brush with butter in between each layer)
  •  Spread with remaining walnut mixture. Top with 1 layer of phyllo dough and top the layer with butter, Repeat 14 times.
  • Brush remaining butter on top layer.
  • Bake at 350° for 40-45 minutes or until golden brown on top
  • In a large saucepan, bring all syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. 
  • Pour syrup over warm baklava.