Muriel’s Local Honey Baklava

I developed this version over time, inspired by the baklava at the Greek festival near my home. (The festival also inspired my tune “A Bakers Dozen.”)  I often find baklava too sweet and not flaky enough, so I modified some recipes.  Local honey is great for pollen allergies and nuts and seeds create protein compliment.  It is more satisfying to the appetite, entirely healthy, and I believe tastes better than other baklava.  Success!


  • 1 package phyllo dough (you can even get organic phyllo dough now)
  • 1 T ground cinnamon
  • 1 stick butter (melted) *I use organic butter
  • chopped fresh walnuts
  • finely chopped sunflower seeds
  • chopped pistachios, leave some whole to sprinkle on top
  • about 2 cups (1 med size jar) local honey
  • half lemon, squeezed
  • Optional: a couple tbps rum or moonshine mixed in with the honey and lemon


  1. Preheat oven to 325-350 degrees. Place a pan of water on the bottom rack.
  2. Layer in a pan melted butter (on bottom of pan), phyllo, melted butter between layers about 5 times. Keep the unused portion of phyllo always covered with a slightly damp cloth.
  3. Layer of chopped walnuts and lightly sprinkle cinnamon, then phyllo – melted butter – phyllo.
  4. Layer of chopped seeds and lightly sprinkle cinnamon, then phyllo – melted butter – phyllo.
  5. Another layer or two of walnuts, and top layer or two pistachios.
  6. Then another 4 or 5 layers of phyllo and butter on top.
  7. (top and bottom layer have more layers of phyllo, less in middle.)
  8. A little butter and sprinkle whole pistachios on top if desired
  9. Cut with a large knife diagonally to form diamond or triangle shaped pieces.
  10. Bake 20 to 30 min until brown.
  11. Heat honey and lemon juice gently until runny. Add a dash rum if desired
  12. Remove baklava from oven and pour the honey mixture over it.
  13. Wait for it to cool a little while if you can, and remove pieces with spatula.
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