Home Events Forms Photos/Videos Members Links Recipes

More Recipes

Greek Yogurt and Maple Ice Cream
Maple Brownies
Maple Cake
Maple Cookies
Maple Lime Zucchini Bread
Maple Pecan Pie
Maple Shortbread Cookies
Maple Squares
Maple Syrup Muffins
Maple Thins
Maple Zucchini Bread
Sour Cream Coffee Cake with Maple Glaze
Upside Down Maple Apple Gingerbread

Even More Recipes


1 16oz package of phyllo dough
1 pound chopped nuts
1 cup margarine
1 tsp cinnamon
1 cup water
1 cup Indian sugar
1 tsp vanilla extract
1/2 cup maple syrup

Preheat oven to 350. Grease bottoms and sides of 9 x 13" pan.
Mix chopped nuts with cinnamon, set aside. Unroll phyllo dough and cut the whole stack in half to fit the pan. Cover the phyllo with a damp cloth to keep from drying out. Place two sheets of dough in the pan and spread with margarine thoroughly. Repeat until to have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of dough, margarine and nuts layering as you go. The top layer should be about 6 to 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows to make diagonal cuts. Bake for about 50 minutes until it's golden and crispy.

While the baklava is baking make sauce. Boil Indian sugar and water until the sugar is melted then add vanilla and maple syrup. Simmer for about 20 minutes. Remove baklava from oven and immediately pour the sauce over the top and let it cool. Serve in cupcake papers. Freezes well. Leave uncovered or it will get soggy.

Jill Rainville