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Walnut Baklava
Incredibly luxurious

Walnut Baklava

Walnut Baklava is a simple recipe for homemade Baklava made with layers of filo pastry, spiced walnut filling, and honey syrup. Perfect for special days.

Walnut Baklava
We haven’t been to Turkey or any Arab countries where you can find the most delicious Baklavas. Still, we were fortunate to try many authentic Baklavas all over Europe. You can find small Baklava stores in all major cities in Europe, so we always stop by and buy a few for our sweet tooth cravings. Baklava is one of Jernej’s all-time favorite desserts, and I, Maja, like it too. It’s a lovely, luxurious, and very rich dessert made with filo pastry, nut filling, and syrup. We first made this recipe in 2020, and we are so excited to share it today with you guys.

Irresistible Walnut Baklava

This is one of the most delicious sweet treats Jernej has ever made. This Walnut Baklava is everything you want it to be: delicious, juicy, and absolutely irresistible. These are the top reasons why we believe you're going to like it:

  • when you bite into the Baklava, your taste buds will do a happy dance
  • we have more than 20 layers of golden-brown, crunchy phyllo pastry
  • rich spiced walnut filling
  • a luxurious and heavenly delicious honey syrup with a hint of rose water to make it more oriental
  • keeps for up to 7 days at room temperature or in the fridge
  • perfect for celebrations and special occasions
  • a medium level recipe, worth the time and effort 

Walnut Baklava

Walnut Baklava

How to make Walnut Baklava at home

Baklava is traditionally made with 40 layers of phyllo pastry. If you want to make it as luxurious as the traditional version, double the phyllo amount in this recipe. We made a 24-layer Baklava with a store-bought phyllo pastry. We tested this recipe with 40 layers, too, and it came out great, so feel free to do that. You can either buy the pastry or make the Phyllo pastry from scratch. You will find the whole recipe with instructions below; here is a quick recipe overview for easier preparation.

  1. Make the clarified butter or use store-bought.
  2. Cut the phyllo dough to the size of the baking sheet.
  3. Add a sheet of phyllo pastry to the prepared baking sheet. Brush with clarified melted butter, then repeat the process until you get 12 layers of pastry.
  4. Make the walnut filling and spread it over the phyllo pastry.
  5. Add a sheet of phyllo pastry to the prepared baking sheet over the walnut filling. Brush with clarified melted butter, then repeat the process until you get 12 layers of pastry.
  6. Cut the Baklava.
  7. Pour butter over the baklava.
  8. Bake until golden brown.
  9. Make the honey syrup and pour it over the hot baklava.
  10. Leave to cool for at least 4 hours or overnight.

Walnut Baklava ingredients

Layering Walnut Baklava

Walnut Baklava preparation

Baklava variations

Baklava is a wonderful world-famous dessert that we can find in Arab countries, Turkey, Greece, and other Balkan countries. It is made with phyllo pastry sheets and a luxurious nut filling. It’s covered with honey syrup or other homemade flavored syrup. It’s a sweet dessert that’s impossible to resist. We made Walnut Baklava this time, but there are so many varieties worldwide. Some of them include:

  • pistachio filling
  • chocolate filling
  • chocolate walnut filling
  • hazelnut filling

Walnut Baklava - cut into diamond shape

Pouring butter over Walnut Baklava

Walnut Baklava before baking


Storing the Walnut Baklava is simple. Keep the Baklava sealed in an airtight container at room temperature or in the fridge for up to 7 days. Serve cold or at room temperature.

Walnut Baklava

Walnut Baklava

try these famous desserts too


Lets get cooking!

  • makes
    small baklavas
  • preparation:
  • bake:
  • total time:


  • preparation

    Grease a 25 cm x 30 cm (10 x 13-inch) baking sheet with butter. Preheat the oven to 190 °C / 375 °F.

  • clarified butter

    Place a saucepan with butter over medium heat. Bring to a boil, then cook for 5 minutes. Remove from the heat. Place a sieve over a bowl, and place a paper towel into the sieve. Pour the butter into the paper-lined sieve to get rid of any impurities. Set aside until needed.

    Skip this step if you're using store-bought clarified butter.
  • phyllo dough

    Unroll the thawed phyllo pastry and place it onto parchment paper. Cut the phyllo to the same size as your baking sheet (25 cm x 30 cm (10 x 13-inch). You should get around 24 sheets of pastry. Cover the phyllo dough with parchment paper, then place a damp kitchen towel on top to prevent the dough from drying while you work on your filling.

  • walnut filling

    Stir to combine ground walnuts, cinnamon powder, allspice powder, and nutmeg powder in a bowl.

  • make the walnut baklava

    Add a sheet of phyllo pastry to the prepared baking sheet. Brush with clarified melted butter, then repeat the process until you get 12 layers of pastry. Arrange the walnut filling on top. Continue with the rest of the phyllo pastry. Brush with clarified melted butter, then repeat the process until you get another 12 layers of pastry.

    You can use any leftover phyllo pastry to fit any empty space on the baking sheet.
  • cut the baklava

    Cut the baklava into four long strips, approximately 5 centimeters (2-inch) in thickness. Pour half of the remaining butter on top and evenly distribute. Using a sharp knife, cut the pastry into 28 diamond-shaped pieces and pour with the rest of the remaining clarified butter on top.

  • bake

    Place a baking sheet with Baklava into the preheated oven on the middle rack. Bake for 30 minutes at 190 °C / 375 °F, then lower the heat to 160 °C / 320 °F and continue to bake for 20 - 30 minutes or until the Baklava is golden-brown and crispy.

  • syrup

    While the Baklava is baking, prepare the syrup. Combine sugar, honey, water, cinnamon, and lemon in a saucepan. Place over medium heat and bring to a boil, then lower the heat and let simmer for 10 minutes. Remove from the heat. Stir lemon juice and rose water into the syrup. Before pouring the syrup over the Baklava, remove the lemon slices and cinnamon stick.

  • Walnut Baklava

    While the Baklava is still hot, pour the homemade honey syrup all over the dessert. Set aside to cool for at least 4 hours or overnight. Before serving, optionally decorate with whole walnuts or ground walnuts.


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