Kyklos Baklava (Round Baklava)


  • Phyllo dough, thawed
  • 1 c blanched almonds, lightly chopped
  • 2 c walnuts, lightly crushed
  • ½ c sugar
  • 2 tsp ground cinnamon
  • Equal parts (½ & ½) Greek olive oil and melted margarine, as needed, with pastry brush
  • Greek honey, as needed
  • Water


  • 2 c water
  • 2 c sugar
  • 1 cinnamon stick
  • 3 whole cloves

What We Do:

  1. Combine all of your chopped nuts in a bowl, and add the cinnamon and sugar, and mix to combine.
  2. Lay out two sheets of phyllo, and then brush with your equal parts olive oil/melted margarine mixture. Then lightly sprinkle some of the filling on top, distributing evenly.
  3. Next, gently lay another sheet or two of phyllo on top of the first, brush with olive oil/melted margarine mixture, the sprinkle more filling on. Keep repeating this process four to five more times.
  4. Then place two sheets of phyllo on top, brush with olive oil/melted margarine mixture, and then taking your entire unrolled baklava, from the length side, roll the whole thing up as tightly as you can. Then, take 3 sheets of phyllo, brush with olive oil/melted margarine mixture, and roll your baklava roll up in it, like a wrapper, to help it solidify.
  5. Next, slice the roll, on the bias, and you'll have your uncooked baklava pieces.
  6. Line a baking pan or sheet tray with parchment paper, and place the pieces in with space between. Brush the tops of each piece generously with olive oil/melted margarine mixture, and bake at 350°F until golden and delicious.
  7. Allow the baklava to cool. Meanwhile, prepare your simple syrup by combining all of the ingredients in a saucepan, and bringing to a simmer for approximately five minutes, or until the flavors infuse and all of the sugar dissolves.
  8. Finally, pour your warm syrup, over the now cooled down baklava and allow the baklava to soak up the syrup up for at least one hour. Serve and enjoy!

Chef Maria Loi’s Tips

  1. It is important to note that the amounts listed in the recipe are guidelines, tailor your baklava to your taste! Also, it’s crucial to keep your phyllo dough covered when you’re not using it, because it dries out so quickly. A lightly damp kitchen towel will work perfectly.

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