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Almond Lavender Baklava

Almond Lavender Baklava

This honeyed dessert is the perfect finish to a good vegetarian, Greek dinner. The floral tones of the lavender add a nice touch to this traditional treat.

Makes 24 pieces.


  • 3 c toasted unsalted almonds, ground
  • 1 1/2 tsp ground lavender
  • 1 tsp cardamon
  • 3/4 tsp ground mace
  • 1 lb frozen filo sheets, thawed
  • 12 Tbsp unsalted butter, melted
  • 2/3 c mild honey
  • 2/3 c water


  1. Defrost filo in the refrigerator overnight.
  2. Preheat oven to 350F. Butter a 13 x 9 x 2 inch pan.
  3. In a medium bowl, mix the almonds, lavender, cardamon, and mace; set aside.
  4. Lay half the filo sheets out on a counter and keep them covered with wax paper to prevent drying out.
  5. Working quickly, place a sheet of filo in the prepared pan, brush with melted butter, covering all surfaces lightly, including the edges. Layer and butter 7 more sheets (for a total of 8 layers). Sprinkle one-fourth of the nut mixture on top.
  6. Repeat three times. End with remaining sheets.
  7. Using a sharp knife, score the pastry nearly to the bottom into 12 square pieces. Then score each piece into halves on the diagonal (forming triangles).
  8. Bake 30 minutes, or until golden brown.
  9. While baking, mix honey and water in a small saucepan. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from burner and cool.
  10. When baklava is done, allow it to cool in pan 10 minutes before spooning the syrup evenly over the entire top.
  11. Allow baklava to cool to room temperature (2-4 hours) before cutting completely through the scoring.
  12. Remove cut pieces to a plate lined with parchment, wax paper or a paper doily. Place a second sheet on top before stacking. (Alternatively, you may place the baklava triangles in paper muffin liners before stacking them.)
  13. Place the plate of baklava under a cake dome, in a bread box, or under other cover. Store them at room temperature until served.

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