From Fresno... the World!
Laura Folland’s Paklava

Laura's cinnamon and vanilla paklava, presented in individual wraps. Perfect for a party!

Laura Folland’s Cinnamon Paklava

Laura Folland’s Cinnamon Paklava



24 pieces

Prep time:


Cook time:


Total time:



For the syrup:
1 cup sugar
1 cup water
1 tbsp lite Karo syrup
1 and 1/2 tsp vanilla extract

For the paklava:
1 lb phyllo dough, such as Apollo, defrosted just before use
8-16 ounces chopped walnuts
1-2 tsp cinnamon, to suit your taste
1 cup butter, melted




1. Combine the sugar, water, Karo syrup, and vanilla in a small sauce pan.
2. Bring the syrup to a boil, reduce heat, and simmer for 20 minutes.
3. Let the syrup cool and then store in a container until cold.
4. Preheat your over to 350 degrees.
5. Butter the bottom and sides of your pan.
6. Chop the nuts until nearly fine and toss them with the cinnamon.
7. Unroll the phyllo dough and cut the whole stack in half to fit the pan.
8. Cover phyllo with a slightly damp towel to prevent drying while you work.
9. Place about 4-5 pieces of the phyllo in your pan and pour butter over it, then spread out with basting brush.
10. Repeat this process until half of the phyllo dough is used.
11. Sprinkle with the spiced nuts and gently press them down.
12. Do not coat the top layer with butter until after you score the paklava into diamonds.
13. Cut your phyllo into diamond shapes all the way to the bottom of the pan, wiping your knife clean after each cut
14. After the final cut, dap the top with butter.
15. Bake for 20 minutes and then rotate pan before baking another 15-20 minutes (15 if your oven runs hot or 20 if it runs true to temperature.)
16. Cover with foil and bake another 10 minutes.
17. Remove from oven and immediately spoon the cold syrup all over the hot paklava, using a ladle.
18. After it cools, reinforce your cuts before serving in individual cupcake wrappers.


1. Always pour cold syrup over hot paklava so you hear a sizzle when you pour the syrup over the just-baked paklava. This prevents it from getting soggy.
2. Your paklava will keep for up to ten days. To prevent sogginess as the days pass, do not cover it.
3. See Laura’s diagram’s for instructions on how to cut diamond shapes. She cuts by hand, but I have taken to using an electric carving knife, and I’ll never go back!