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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/classic-walnut-baklava-with-honey-syrup-recipe/