Raisin Baklava

Raisin Baklava


  • 1 cup butter, melted, divided
  • 4 cups finely chopped walnuts
  • 1-1/2 cups Sun-Maid Natural Raisins
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1 pound frozen filo (phyllo) pastry sheets, thawed
  • Honey Syrup:

  • 2 cups sugar
  • 1 cup water
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 1 cinnamon stick
  • 3 whole cloves
  • Directions:
    HEAT oven to 325° F.
    Lightly COAT a 15x10-inch jelly roll pan with 1 tablespoon melted butter.
    COMBINE walnuts, raisins, sugar and cinnamon; set aside.
    UNROLL filo sheets.
    PLACE one sheet in pan; cover remainder with plastic wrap or towel.
    BRUSH sheets in pan lightly with butter; fold edges over to fit pan.
    REPEAT with 4 additional filo sheets, placing one on top of another.
    SPRINKLE with 1/3 of walnut raisin mixture.
    REPEAT layers of 5 filo sheets and 1/3 walnut-raisin mixture twice.
    TOP last walnut-raisin layer with layer of 5 buttered filo sheets; fold edges under to fit pan.
    CUT top of baklava lengthwise, about 1/3 through, into 1-3/4-inch strips.
    Then CUT into 1-3/4-inch strips at an angle from other side of pan, forming diamonds.
    BAKE for 50 minutes.

    Meanwhile, PREPARE Honey Syrup:

    In saucepan, COMBINE all syrup ingredients.
    BRING to a boil, stirring to dissolve sugar; simmer 10 minutes.
    SET aside; remove cinnamon stick and cloves.
    COOL baklava 10 minutes; spoon syrup over top.
    LET stand several hours or overnight.

    Makes 4 dozen pastries.