Classic Walnut Baklava with Honey Syrup Recipe

Introduction

Baklava is a rich, sweet pastry made of layers of flaky phyllo dough, chopped nuts, and honey syrup. This classic dessert is perfect for special occasions or whenever you crave a delightful treat with a perfect balance of crunch and sweetness.

Ingredients

• 16 oz phyllo dough (thawed by package instructions)
• 1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
• 1 lb walnuts, finely chopped (about 4 1/4 cups unprocessed)
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 2 Tbsp lemon juice (juice of 1/2 lemon)
• 3/4 cup water
• 1/2 cup honey
• Melted chocolate chips & chopped walnuts for garnish (optional)

Instructions

1. Step 1: Thaw the phyllo dough according to package instructions, ideally overnight in the fridge. Then leave it on the counter for 1 hour to reach room temperature.
2. Step 2: Trim the phyllo sheets to fit a 13×9-inch baking dish. Trim one stack at a time and cover the remaining sheets with a damp towel to prevent drying.
3. Step 3: Butter the bottom and sides of the baking pan to prepare for layering.
4. Step 4: Make the honey syrup by combining sugar, honey, lemon juice, and water in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and boil without stirring for 4 minutes. Remove from heat and let cool.
5. Step 5: Chop the walnuts coarsely using a food processor by pulsing about 10 times. In a bowl, mix the chopped walnuts with ground cinnamon.
6. Step 6: Preheat the oven to 325°F (163°C). Layer 10 sheets of phyllo in the pan, brushing each sheet with melted butter before adding the next. Keep remaining phyllo covered.
7. Step 7: Spread about one-fifth of the walnut mixture (around 3/4 cup) evenly over the layered phyllo.
8. Step 8: Add 5 buttered phyllo sheets, then another portion of nuts. Repeat this layering process four times in total, finishing with 10 sheets of buttered phyllo on top. Brush the final top layer with butter.
9. Step 9: Cut the assembled pastry into 1 1/2-inch-wide strips, then cut diagonally to form diamond shapes.
10. Step 10: Bake the baklava at 325°F for 1 hour and 15 minutes, or until the top is golden brown.
11. Step 11: Remove from oven and immediately pour the cooled honey syrup evenly over the hot baklava. Let it cool completely at room temperature, uncovered. For best flavor, let it rest 4–6 hours or overnight to absorb the syrup fully.
12. Step 12: Optionally, garnish with chopped walnuts or drizzle with melted chocolate before serving.

Tips & Variations

• Keep unused phyllo covered with a damp towel to prevent it from drying out while assembling.
• Use a mix of walnuts, pistachios, or almonds for a different nutty flavor.
• For a vegan option, substitute honey with maple syrup and use a plant-based butter alternative.
• Chill the baklava before cutting to get cleaner slices.

Storage

Store baklava at room temperature, covered with a tea towel, for up to one week. Avoid refrigerating to keep the phyllo crisp. To re-crisp slightly, warm in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare baklava ahead of time?

Yes, baklava actually tastes better after resting for several hours or overnight to allow the syrup to soak into the layers fully.

Do I have to use walnuts in baklava?

No, you can substitute walnuts with other nuts like pistachios, almonds, or pecans depending on your preference or what you have on hand.

Classic Walnut Baklava with Honey Syrup Recipe

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4.9 from 483 reviews

This classic Baklava recipe features crisp, golden layers of buttery phyllo dough generously filled with spiced chopped walnuts and drenched in a fragrant honey-lemon syrup. Perfectly sweet and crunchy, this traditional Middle Eastern dessert is an impressive treat that’s easier to make than you might think.

• Author: Rita
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours (including resting time for syrup absorption)
• Yield: About 24 pieces 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Phyllo Dough Layer

• 16 oz phyllo dough (thawed by package instructions)
• 1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)

Walnut Filling

• 1 lb walnuts, finely chopped (about 4 1/4 cups unprocessed)
• 1 tsp ground cinnamon

Honey Syrup

• 1 cup granulated sugar
• 1/2 cup honey
• 2 Tbsp lemon juice (juice of 1/2 lemon)
• 3/4 cup water

Optional Garnish

• Melted chocolate chips & chopped walnuts for garnish

Instructions

1. Preparation. Thaw phyllo dough as per package instructions, ideally overnight in the fridge. Before assembling, let it sit at room temperature for about 1 hour to prevent cracking.
2. Trim Phyllo Dough. Trim phyllo sheets to fit your 13×9 inch baking pan size; cover unused sheets with a damp towel to keep from drying out while you work.
3. Grease Pan. Butter the bottom and sides of a 13×9 non-stick baking pan thoroughly to prevent sticking.
4. Make Honey Syrup. In a medium saucepan, combine sugar, honey, lemon juice, and water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and let it boil gently for 4 minutes without stirring. Remove from heat and let cool.
5. Prepare Walnut Filling. Coarsely chop walnuts by pulsing about 10 times in a food processor. Mix chopped walnuts with ground cinnamon in a bowl.
6. Layer Phyllo and Nuts – First Layer. Preheat oven to 325°F. Place 10 phyllo sheets in the baking pan, brushing each sheet with melted butter before adding the next. Keep remaining phyllo covered. Spread about one-fifth of the walnut mixture (approximately 3/4 cup) evenly over the layered phyllo.
7. Layer Phyllo and Nuts – Repeats. Add 5 more buttered phyllo sheets, then another layer of the nut mixture. Repeat this layering process four times, ending with 5 layers of nuts and finishing with 10 layers of buttered phyllo on top.
8. Cut Pastry. Using a sharp knife, cut the assembled baklava into 1 1/2-inch-wide strips, then cut diagonally to form diamond-shaped pieces.
9. Bake. Bake in the preheated oven at 325°F for 1 hour and 15 minutes, or until the top is golden brown and crisp.
10. Add Syrup and Cool. Remove the hot baklava from the oven and immediately spoon the cooled honey syrup evenly over the baklava; it will sizzle upon contact. Allow the baklava to cool uncovered at room temperature. For best results, let it sit for 4-6 hours or overnight so syrup soaks thoroughly and layers soften.
11. Garnish and Store. Optionally, garnish with melted chocolate drizzle and chopped walnuts. Store baklava covered at room temperature with a tea towel for up to one week.

Notes

• Ensure phyllo dough stays covered with a damp towel while working to prevent drying out.
• This baklava takes about 1 hour 15 minutes to bake and additional resting time is recommended for best texture.
• Use unsalted butter for precise control of saltiness.
• Allow syrup to cool before pouring on hot baklava to achieve proper syrup absorption without sogginess.
• Storage at room temperature with coverage preserves crisp texture for up to one week.
• The optional chocolate garnish adds a modern twist but is not traditional.

Keywords: baklava recipe, walnut baklava, phyllo dessert, honey syrup baklava, Middle Eastern dessert