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Prep Time
20 mins
Cooking Time
4 h
Total Time
4 h
40 baklava


1 pkg
Nut & Seed Trail Mix
150 g
2 cups
Dried and Sweetened Five Fruit Medley
500 mL
1/2 cup
125 mL
1 tsp
5 mL
1 pkg
phyllo pastry sheets, thawed
454 g
1 cup
unsalted butter, melted
250 mL
1 jar
500 g


Step 1
Preheat oven to 350°F (180°C). Lightly grease a 9 x 13-inch (3 L) baking dish or pan. Cut phyllo sheets in half to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.
Step 2
Combine trail mix, dried fruits, sugar and cinnamon in a food processor. Finely chop, set aside.
Step 3
Gently lay a piece of phyllo pastry in pan and brush with melted butter.
Step 4
Sprinkle a thin layer of nut and fruit mixture over phyllo, cover with 2 more sheets of phyllo pastry, brushing each sheet with butter. Repeat this step of sprinkling the nut mixture, then 2 sheets of buttered phyllo pastry, until all the nut mixture is used.
Step 5
Top with the final 8 individually buttered phyllo sheets. With a sharp knife, cut into 40 equal squares. Bake until edges are crisp and top is golden brown, 30 to 35 min.
Step 6
In small saucepan, combine honey and 3/4 cup (175 mL) water. Bring to a boil, reduce heat and simmer gently for 7 min. or until slightly thickened. Let cool. Spoon cooled syrup over hot baklava and let cool for at least 4 hours. Garnish with some more finely chopped nuts, if desired.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 piece)
15 g
44 g
4 g