Walnut Baklava is a rich and decadent layered pastry that is a staple dessert across many cultures in the Middle East and Mediterranean regions. This recipe captures the essence of this classic dessert, featuring layers of flaky phyllo dough filled with a sweet and nutty mixture of chopped walnuts, cinnamon, and spices.
While the traditional recipe can be time-consuming, this version offers a simplified approach that still delivers the same flaky, crispy layers and irresistible flavor.
Ingredients You'll Need
For this recipe, you'll need phyllo dough, unsalted butter, walnuts, ground cinnamon, sugar, water, honey, and lemon juice.
- Butter, melted
- Filo (Phyllo) dough, thawed according to package directions
- Walnuts, finely chopped
- Cinnamon, ground
- Clove, ground
- Sugar
- Honey
- Water
- Lemon, sliced
- Lemon juice
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Homemade Baklava
The use of phyllo dough, a paper-thin unleavened pastry, is a hallmark of this dessert, creating a delightful textural contrast between the crisp layers and the sweet, nut filling.
This Walnut Baklava recipe is perfect for those who want to experience the delicious flavors of this traditional dessert without the complicated preparation.
Prepare The Walnut and Spice Filling
- Preheat the oven to 350° F. Brush a 9x13-inch baking dish with melted butter.
- Add the walnuts to a food processor and pulse until they are chopped fine. Transfer to a medium bowl and combine walnuts, cinnamon, and clove.
Layer The Filo Dough
- Add one sheet of filo to the baking dish. Brush dough with butter. Repeat this process with 10 sheets of filo dough. Cover filo with a damp tea towel as you are working to prevent filo sheets from drying out.
- Sprinkle the nut mixture evenly over the phyllo layers, spreading edge to edge.
- Continue to layer the remaining 15 filo sheets on top of walnut mixture, brushing each layer with butter as you build your baklava.
Slice and Bake The Baklava
- Place baklava in refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from refrigerator and slice the baklava into 4 vertical long strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond-shaped slices.
- Pour any remaining butter over baklava. Place in the oven and bake for 50 - 60 minutes or until all of the filo sheets are golden-brown and crispy.
Make The Honey Syrup
- While baklava is baking, make the honey syrup. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat and let syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.
Drizzle With Honey Syrup While Hot
- Remove baklava from the oven when finished baking and while it is piping hot, pour the honey syrup all over it.
- Let baklava cool at room temperature for at least 4-6 hours before serving. Note that baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy!
Substitutions and Variations
Here are a few delicious variations or substitutions when making this walnut baklava recipe.
- While walnuts are traditional, you can substitute other chopped nuts like pistachios, almonds, or a mixture for a different flavor profile.
- Add a pinch of ground cardamom to the spice mixture for a more complex flavor.
Tips for Success
Here are a few tips for making this baklava recipe:
- Thaw frozen phyllo dough according to package instructions. Keep the dough covered with a damp towel while working to prevent it from drying out. Brush each layer generously with butter to ensure flakiness.
- A sharp knife will help you cut clean and even slices of baklava.
- Keep an eye on the baklava while it bakes to avoid burning. The edges should be golden brown and crispy.
- Pour the hot syrup over the warm baklava to allow for optimal absorption.
Serving Suggestions
Enjoy walnut baklava on its own for a decadent dessert during the Holidays, or any special occasion. Pair baklava with a cup of strong Turkish coffee or a cup of herbal tea for a delightful after-dinner treat.
Serve walnut baklava alongside vanilla ice cream or whipped cream for a delightful contrast in temperature and texture.
Related Recipes
- Walnut and Cinnamon Rugelach
- Coffee Biscotti
- Dalgona Iced Coffee
- Tsoureki (Greek Easter Bread)
- Hanukkah Lofthouse Cookies Recipe
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage Options
- Walnut baklava can be stored at room temperature in an airtight container for up to 5 days.
- For longer storage, wrap the baklava tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Don't worry! Minor tears in the phyllo dough won't affect the final outcome of the baklava. You can simply patch any tears with a small piece of dough.
Toasting the walnuts is optional, but it can add a deeper, richer flavor to the filling. To toast the walnuts, simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until fragrant and lightly golden brown.
The baklava is done baking when it's golden brown and crispy all over. The top layer of phyllo dough should be flaky and slightly puffed.
A small amount of syrup leakage is normal, especially around the edges.
More Delish Ideas
Honey Walnut Baklava
Equipment
Ingredients
- 10 oz butter melted
- 25 sheets filo phyllo dough, thawed according to package directions
- 1 lb walnuts finely chopped
- 1 tablespoon ground cinnamon
- ½ teaspoon ground clove
- 2 cup sugar
- 1 cup honey
- 2 cup water
- 1 lemon sliced
- ¼ lemon juice
Instructions
- Preheat the oven to 350° F. Brush a 9x13-inch baking dish with melted butter.
- Add one sheet of filo to the baking dish. Brush dough with butter. Repeat this process with 10 sheets of filo dough. Cover filo with a damp tea towel as you are working to prevent filo sheets from drying out.
- In a medium bowl, combine walnuts, cinnamon, and clove. Sprinkle nut mixture evenly over the phyllo layers.
- Continue to layer the remaining 15 filo sheets on top of walnut mixture, brushing each layer with butter as you build your baklava.
- Place baklava in refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from refrigerator and slice the baklava into 4 vertical long strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond-shaped slices.
- Pour any remaining butter over baklava. Place in the oven and bake for 50 - 60 minutes or until all of the filo sheets are golden-brown and crispy.
- While baklava is baking, make the honey syrup. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat and let syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.
- Remove baklava from the oven when finished baking and while it is piping hot, pour the honey syrup all over it.
- Let baklava cool at room temperature for at least 4-6 hours before serving. Note that baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy!
Notes
- Thaw frozen phyllo dough according to package instructions. Keep the dough covered with a damp towel while working to prevent it from drying out. Brush each layer generously with butter to ensure flakiness.
- A sharp knife will help you cut clean and even slices of baklava.
- Keep an eye on the baklava while it bakes to avoid burning. The edges should be golden brown and crispy.
- Pour the hot syrup over the warm baklava to allow for optimal absorption.
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