Pocono Cheesecake Factory & Cafe Poconos Bakery


  • Total Time: ~12 hours
  • Yields: 1 sheet



  • 1¼ cups of granulated sugar
  • ¾ cup of water
  • ⅓ cup of honey
  • 1 tablespoon of lemon juice
  • 1 stick of cinnamon
  • 5 whole colves
  • ⅛ teaspoon of salt


  • 8 ounces of slivered almonds
  • 4 ounces of chopped walnuts or pistachio nuts
  • 1¼ teaspoons of ground cinnamon
  • ¼ teaspoon of ground cloves
  • 2 tablespoons of granulated sugar
  • ⅛ teaspoon of salt


  • 1 cup of melted butter, preferably unsalted
  • 1 package of thawed phyllo dough



  1. Combine all syrup ingredients in a pot over medium-high heat and bring to a boil, stirring occasionally to ensure that sugar dissolves. Set syrup to the side to cool.


  1. In a food processor, pulse almonds until they are very finely chopped. Repeat process with walnuts and/or pistachios. Transfer all pulsed nuts to a bowl and mix thoroughly. Measure out approximately 1 tablespoon of mixed nuts and set aside for garnish. Stir in cloves, cinnamon, sugar, and salt.


  1. Brush a 13- by 9-inch baking pan with butter. Adjust the oven rack to middle position and preheat oven to 300 degrees.
  2. On large cutting board or countertop carefully unfold phyllo dough and smooth with hands to flatten. Using the baking pan as a guide, cut the phyllo sheets crosswise with a knife, yielding two roughly evenly sized stacks of phyllo. Cover with plastic wrap and a damp kitchen towel to prevent from drying.
  3. Place the first phyllo sheet in the bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets, brushing each with butter.
  4. Evenly distribute roughly 1 cup of nuts over phyllo. Cover nuts with phyllo sheet and dab with butter. Repeat with 5 more phyllo sheets, staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo, brushing each except final sheet with butter.
  5. Use the palms of your hands, work from center outward to press out any air pockets. Then spoon 4 tablespoons of butter on the top layer and brush to cover all surfaces. Using a knife, create a gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts.
  6. Bake the pastry until golden crisp, about 1 ½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines about 2 tablespoons remain; drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving.
  7. Love at First Bite!


  • by Linda Z, post on | Reply

    So glad to have a nearby source for my favorite, baklava ! Thank you ! Delish

    • by Pocono Cheesecake, post on | Reply

      Linda, we unfortunately aren’t in the business of making baklava at this time. We can’t quite divulge our bakery’s own recipes, so we thought we’d share one that we like to make on our own time! Thanks for checking our new website and we hope to see you soon at Pocono Cheesecake Factory of Cafe!

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