• – 1 ea (16 ounce) package phyllo dough
  • – 2 Cups chopped nuts, pistachio are a favorite
  • – ½ Cup CannaButter (melted)
  • – 1 tsp cinnamon
  • – 1 Cup hot water
  • – 1 Cup sugar
  • – ½ Cup CannaHoney
  • – 1 Tbsp vanilla extract
  • – 1 Tbsp lemon zest


  • Take the phyllo dough out of the freezer 2 hours prior to preheating the oven at 350.
  • Butter a 9 x 13 x 2-inch baking dish.
  • Chop nuts finely and toss with cinnamon. Set aside.
  • Unroll phyllo dough. Cut whole stack in half Cover phyllo with a dampened cloth. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.
  • Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6“ 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 the make diagonal cuts.
  • Bake for about 50 minutes until baklava is golden and crisp.
  • Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla, CannaHoney, and lemon zest.
  • Simmer for about 20 minutes.
  • Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers.
  • This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.