Walnut Baklava
Indulge in the irresistible layers of homemade Walnut Baklava, a dessert that masterfully balances buttery, flaky phyllo dough with a luscious walnut filling and a sweet, fragrant honey syrup. This traditional Mediterranean and Middle Eastern treat is packed with finely chopped walnuts, warmly spiced with cinnamon and cloves, and baked to golden perfection. The pièce de résistance comes from a generously poured syrup made with honey, sugar, and a splash of lemon juice, creating a delightful fusion of flavors and textures. Garnished with optional ground pistachios for a vibrant touch, this Walnut Baklava is ideal for special occasions or an everyday indulgence. With its eye-catching diamond-shaped cuts and melt-in-your-mouth layers, this recipe is sure to impress your guests and satisfy your sweet cravings.
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Recipe Information
Ingredients
- 1 package phyllo dough sheets
- 1 cup unsalted butter, melted
- 3 cups walnuts, finely chopped
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 cup water
- 1 cup granulated sugar (for syrup)
- 0.5 cup honey
- 1 tablespoon lemon juice
- 0.25 cup ground pistachios (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter.
Thaw the phyllo dough according to the package instructions, ensuring it is soft and pliable before use.
In a medium bowl, combine chopped walnuts, 1 tablespoon of granulated sugar, ground cinnamon, and ground cloves. Mix well and set aside.
Unroll the phyllo dough and cover it with a slightly damp towel to prevent it from drying out while you assemble the baklava.
Place one sheet of phyllo dough in the greased baking dish and brush it lightly with melted butter. Repeat this step to create 8 layers, brushing each layer with butter.
Spread 1/3 of the walnut mixture evenly over the phyllo layers.
Add 4 more phyllo sheets on top of the walnuts, brushing each layer with melted butter.
Add another 1/3 of the walnut mixture evenly on top of the phyllo.
Repeat with 4 more phyllo sheets, brushing each with butter, and then spread the final 1/3 of the walnut mixture.
Top with the remaining phyllo sheets, layering each with butter until all sheets are used. Make sure the top layer is well buttered.
Using a sharp knife, cut the baklava into diamond or square shapes. Cut all the way through to the bottom of the dish.
Bake in the preheated oven for 45-50 minutes, or until the baklava is golden brown and crisp on top.
While the baklava bakes, make the syrup by combining 1 cup of water, 1 cup of granulated sugar, honey, and lemon juice in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 10 minutes. Remove from heat and let it cool slightly.
Once the baklava is baked, immediately pour the warm syrup evenly over the hot baklava, ensuring it seeps into all the cuts and layers.
Allow the baklava to cool completely at room temperature to absorb the syrup. This can take about 4-6 hours or overnight for the best results.
Optionally, sprinkle ground pistachios over the top for garnish before serving.
Serve at room temperature and enjoy your homemade walnut baklava!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 14.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
