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Holiday Baklava


  • 12 Ounces Light Karo Syrup
  • 4 Ounces Dark Karo Syrup
  • ½ Teaspoon Vanilla
  • 4 Cup Finely Chopped Walnuts
  • ½ Cup Sugar
  • 2 Teaspoon Cinnamon
  • 1 Box Phyllo Dough
  • 1 Cup Melted Butter


Butter a 13 x 9 pan.  In a large bowl combine walnuts, sugar and cinnamon.  When fully blended, divide into three equal parts and set aside.

Start layering Phyllo dough buttering between layers.  After ten layers, sprinkle one of the equal parts of nut mixture over the layers.  You will repeat this two more times and finally layering the last ten sheets of Phyllo dough using butter in between, as before.

With a sharp knife, before baking, cut baklava only halfway through.  Cut four long strips and then crosswise in a diagonal pattern to make twenty four equal diamond shaped pieces.

Bake at 325° for 1 hour and 15 minutes. 

In the last few minutes of baking time, heat the two types of Karo syrup and vanilla.  Get the syrup hot, but not boiling.  When Baklava is done, pour the hot syrup evenly over the Baklava.

Just before serving, cut the Baklava all the way through the layers.

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