Kristina’s Baklava


  • 3 eggs
  • ¾ cup white sugar
  • ¾ cup plain yogurt
  • ¾ cup canola oil
  • 1 package Phyllo dough, thawed
  • Cooking spray
  • 2 ¼ cups ground walnuts

For the syrup:

  • 1 ½ cups white sugar
  • 1 ½ cups water


  1. Preheat oven to 350 degrees.
  2. Mix together eggs, sugar, yogurt and oil. Set aside.
  3. Spray a 9×13 inch pan with non-stick spray. Place 9 phyllo sheets on the bottom of the pan, spraying after every sheet. Top with approximately a quarter of the egg mixture, then sprinkle with a third of the ground walnuts. Add 3 phyllo sheets, spraying between each sheet, then spread with a quarter of the egg mixture and sprinkle with a third of the nuts. Repeat one more time (3 sheets, quarter mixture, nuts) then layer 6 phyllo sheets on top, again spraying between each sheet. Top the baklava with the remaining egg mixture and spread evenly.
  4. Cut the baklava into squares (it is important to cut it BEFORE baking!).
  5. Bake for 20 to 30 minutes until nicely browned.
  6. In the meantime make the simple syrup by cooking together the sugar and water over medium heat. Stir and cook until the sugar is completely dissolved.
  7. Once the baklava is baked and while it’s still hot, cut it again (with a sharp knife, go over the cuts you already made) and then immediately pour the simple syrup evenly over it. Cool at room temperature.
  8. Note: Baklava is even better the next day. The texture is best after the baklava sits uncovered overnight.

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