Classic Walnut Baklava
Traditional dish · Middle Eastern
A traditional and beloved dessert featuring layers of crisp phyllo dough, chopped walnuts, and a sweet honey-lemon syrup. This recipe stays true to the classic preparation for an authentic taste.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- phyllo dough1 pound
- walnuts3 cups, finely chopped
- unsalted butter1.5 cups, melted
- sugar1 cup
- water1 cup
- honey1 cup
- lemon juice2 tablespoons
- ground cinnamon1 teaspoon
- ground cloves0.5 teaspoon
Steps
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- 2
In a bowl, combine chopped walnuts, cinnamon, and cloves. Set aside.
- 3
Carefully unroll the phyllo dough. Keep it covered with a damp cloth to prevent drying.
- 4
Place one sheet of phyllo in the prepared pan. Brush generously with melted butter. Repeat with 7-9 more sheets, buttering each layer.
- 5
Spread half of the walnut mixture evenly over the phyllo layers.
- 6
Layer another 6-8 sheets of phyllo on top, buttering each sheet.
- 7
Spread the remaining walnut mixture.
- 8
Top with the remaining phyllo sheets (about 10-12), buttering each layer thoroughly.
- 9
Score the top layers of phyllo into diamond or square shapes using a sharp knife. Do not cut all the way through.
- 10
Bake for 45-55 minutes, or until golden brown and crisp.
- 11
While the baklava is baking, prepare the syrup: In a saucepan, combine sugar, water, honey, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 12
Remove baklava from oven. Immediately pour the hot syrup evenly over the hot baklava. The syrup should sizzle.
- 13
Let the baklava cool completely at room temperature for at least 4 hours, or preferably overnight, to allow the syrup to soak in.
- 14
Cut through the scored lines completely before serving.
