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Honey Baklava

Recipe by Shelly Sturdevant, Lithopolis, Ohio
First place, Honey and Bee Items (Cookies), 2019

Baking temperature: 325º F and 300º F
Baking time: 30 minutes and 45+ minutes
Yield: 24 pieces

  • 1 lb. frozen phyllo dough, thawed
  • 3 cups coarsely ground walnuts, roasted
  • 1 tsp. ground cinnamon
  • Two 4 oz. sticks of salted butter, melted


  • ½ cup water
  • 1 ½ cups The Bee Man (Carrol, Ohio) honey
  1. Grease bottom and sides of 9” x 13” baking pan with melted butter.
  2. Place 2 sheets of phyllo dough in the baking pan, brushing the top layer with melted butter. Continue this process until you have used 8 sheets.
  3. Lay half of the roasted walnuts on the layer of phyllo, sprinkling half the cinnamon across the top of the nuts.
  4. Cover with 8 mores sheets of phyllo, following the same process as the first 8 sheets.
  5. Lay the remaining roasted walnuts and cinnamon on top of this layer.
  6. Continue the process of buttering every other sheet of phyllo until the entire pound of dough is used. (Tip: work quickly as phyllo dough is quick to dry out).
  7. Once all layers are complete, using a serrated knife, cut the phyllo dough into diamond shaped pieces. It is important to do this BEFORE baking as the phyllo will crush if done after.
  8. Bake at 325° F for 30 minutes.
  9. Reduce heat to 300° F and continue to bake an additional 45-60 minutes until golden brown.
  10. After baklava has been in oven about 45 minutes, combine all syrup ingredients in a saucepan and cook on medium until the syrup comes to a boil. Reduce heat and simmer on low for 15 minutes.
  11. When baklava is removed from oven, pour syrup directly over baklava. Let cool completely before serving. (Tip: For ease of serving, place each piece in cupcake liners).
  12. For extra honey flavor, brush a small amount of The Bee Man honey on each piece of baklava before serving.
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