Classic Walnut Honey Baklava
This decadent dessert features dozens of buttery flaky phyllo layers filled with spiced walnuts and soaked in a fragrant honey syrup. The key to perfect baklava is pouring cold syrup over hot pastry to achieve that signature sticky crispy texture.
Flaky phyllo pastry layered with spiced walnuts and drenched in honey syrup.
Nutrition per serving
Ingredients
pastry
filling
fat
syrup
spices
Instructions
Make the Honey Syrup
Combine the honey, water, and 1 cup of sugar in a saucepan over medium heat. Stir until the sugar dissolves then bring to a boil. Reduce heat and simmer for 10 minutes until slightly thickened. Add a teaspoon of lemon juice and let the syrup cool completely in the refrigerator before using.
Prepare the Walnut Filling
Pulse the walnuts in a food processor until finely chopped but not powdery. Transfer to a bowl and mix in cinnamon, a pinch of cloves, and a pinch of salt. The filling should be fragrant and crumbly with a mix of fine and slightly coarser pieces for the best texture.
Layer the Baklava
Brush a 9 by 13 inch baking dish with melted butter. Layer 8 sheets of phyllo brushing each with butter. Spread a thin even layer of walnut filling over the phyllo. Continue alternating 4 to 5 sheets of buttered phyllo with walnut filling layers until all ingredients are used finishing with 8 sheets of phyllo on top.
Score Cut and Bake
Using a sharp knife cut the baklava into diamond shapes all the way to the bottom before baking. Bake at 350 degrees Fahrenheit for 40 to 45 minutes until deeply golden. Immediately pour the cold syrup evenly over the hot baklava. Do not cover and let it sit for at least 4 hours before serving.
Substitutions
Common mistakes
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