Fruit ‘n’ Nut Baklava

Prep time: 20min
Total time: 50min
1 pkg
Nut & Seed Trail Mix
150 g
2 cups
Dried and Sweetened Five Fruit Medley
500 mL
1/2 cup
75 mL
1 tsp
5 mL
1 pkg
Phyllo Pastry Sheets, thawed
454 g
1 cup
Unsalted butter, melted
250 mL
1 jar
Liquid honey
500 g
3/4 cup
175 mL
15 g
44 g
4 g


  1. Preheat oven to 350°F (180°C). Lightly grease a 9 x 13-inch (3.5 L) baking dish or pan. Cut phyllo sheets in half crosswise to fit in pan. Cover phyllo with a lightly dampened tea towel to prevent drying out.

  2. Combine trail mix, dried fruits, sugar and cinnamon in a food processor. Finely chop, set aside.

  3. Gently lay a piece of phyllo pastry in pan and brush with melted butter.

  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.

  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.

  6. In small saucepan, combine honey and 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.


Don't panic if the phyllo tears; while it's quite fragile, it's also forgiving. Just patch it back together when layering the sheets. No one will know!