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
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.
- Make the clarified butter or use store-bought.
- Cut the phyllo dough to the size of the baking sheet.
- 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.
- Make the walnut filling and spread it over the phyllo pastry.
- 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.
- Cut the Baklava.
- Pour butter over the baklava.
- Bake until golden brown.
- Make the honey syrup and pour it over the hot baklava.
- Leave to cool for at least 4 hours or overnight.
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
Storing
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.
try these famous desserts too
- Tres Leches Cake with Fruit
- Classic Vanilla Panna Cotta
- Spiced Apple Tarte Tatin
- Coffee Creme Brulee
- Donauwelle
- Tiramisu
METHOD
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preparation
Grease a 25 cm x 30 cm (10 x 13-inch) baking sheet with butter. Preheat the oven to 190 °C / 375 °F.
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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.
TipSkip 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.
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walnut filling
Stir to combine ground walnuts, cinnamon powder, allspice powder, and nutmeg powder in a bowl.
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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.
TipYou 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.
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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.
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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.
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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.
