Castella Imports



4 Cups Sugar
3/4 Cup Sugar
1 Tbsp. Castella Ground Cinnamon
1/4 Tsp. Castella Ground Cloves
1/2 Lb. Clarified Un-Salted Butter (melted)
1 Lb. Filo dough (thawed in the refrigerator if frozen)

For Lemon Syrup:
2 Cups Water
2 Cups Sugar
2 Lemon Zest Strips (each 3 inches long)
2 Tbsp. Castella Lemon Juice


  1. Preheat an oven to 350° F. In a bowl, combine the nuts, sugar, cinnamon and cloves.
  2. Lightly brush a 13" x 9" x 2" baking pan with some of the melted butter.
  3. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out.
  4. Lay a filo sheet in the prepared pan and brush it lightly with butter. Working with 1 sheet at a time, top with half the remaining filo sheets (10-12 sheets), brushing each sheet with butter after it is placed in the pan.
  5. Spread the nut mixture evenly over the stacked filo sheets.
  6. Then top with the remaining filo sheets, again brushing each sheet lightly with butter, including with butter, including the top sheet.
  7. Cover and refrigerate for about 30 minutes so the butter will set. This makes the baklava easier to cut. Using a sharp knife, cut the baklava all the way through into diamond shapes, forming about 36 pieces in all.
  8. Bake until golden, 35-40 minutes.
  9. For Syrup: In a deep saucepan, combine the water, sugar and lemon zest. Bring to a boil, reduce the heat to low and simmer until thickened, about 15 minutes.
  10. Remove the lemon zest and discard. Stir in the lemon juice. When the baklava is done, remove it from the oven. Pour the hot syrup evenly over the hot pastry.
  11. Let stand for 30 minutes to cool slightly, then re-cut the diamonds.

Serve warm or at room temperature. Store leftovers.

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