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DAOU Baklava Recipe

This Baklava recipe was created by our chefs exclusively for the DAOU TasteMaker Dinner, held in September 2022. Now you can enjoy this Mediterranean delicacy at home. For an elevated dessert course, we recommend pairing this Baklava with a glass of DAOU Chardonnay.
Makes 24 Servings


1 cup walnuts, chopped
1 cup pecans, chopped
1 cup pistachios, chopped
½ cup light brown sugar
16 oz phyllo dough (Athens brand preferred), thawed in refrigerator 24 hours in advance
¾ cup butter, melted
¾ cup simple syrup 
1 tbsp pistachios, crushed (optional)
Cinnamon ice cream (optional)


 Preheat oven to 350°F.

 Add the walnuts, pecans, pistachios, and brown sugar to a bowl and mix well to combine.

 Place the phyllo dough sheets on a cutting board and trim the sheets to fit a 13”x9” baking pan. 

 Spray baking pan generously with non-stick spray and add 30 sheets of phyllo dough as the bottom layer.  

 Pour the nut and sugar mixture over the phyllo dough sheets and spread evenly, pressing down lightly like forming a crust.

 Cover the nuts with the remaining 10 phyllo dough sheets. 

 Carefully cut the dough into 12 squares, being careful not to rip the sheets. Then cut each square diagonally into triangles. 

 Pour butter evenly over the surface of the sheets and cook for 35-45 minutes, until the Baklava is golden brown.

 Remove from oven and carefully pour simple syrup over the surface of the cooked baklava. Allow to cool at room temperature for 1 hour before serving or storing in the refrigerator.

 Baklava can be enjoyed warm or cold. To serve, sprinkle chopped pistachios on plate and top with cinnamon ice cream and a slice of Bakalava. Enjoy with a glass of DAOU Chardonnay.

Reserve your next TasteMaker dinner

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