If you have a craving for something irresistibly flaky, nutty, and decadently sweet, this Classic Baklava with Walnut and Honey Syrup Recipe is the perfect answer. This timeless dessert showcases layers of delicate phyllo dough enveloping a spiced walnut filling, all drenched in a luscious honey syrup that seeps into every golden bite. It’s a celebration of textures and flavors, combining crispy crunch with sticky sweetness in a way that’s loved across generations and cultures. Whether you’re serving it at a festive gathering or just treating yourself, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
While this Classic Baklava with Walnut and Honey Syrup Recipe may seem like an artful masterpiece, the ingredients themselves are beautifully simple. Each plays a vital role – from the fragrant spices adding warmth to the buttery phyllo creating that signature crispness, and the honey syrup that brings everything harmoniously together. Here’s what you’ll need to bring this delicacy to life:
- Walnuts (1-1/2 pounds, finely chopped): The star nut in baklava, offering earthy flavor and satisfying crunch.
- Sugar (1/2 cup for filling, 2 cups for syrup): Balances the nuts and enriches the syrup’s sweetness.
- Ground cinnamon (1/2 teaspoon): Adds warm, aromatic notes to complement the nuts.
- Ground cloves (1/8 teaspoon): A hint of spicy depth without overpowering the dessert.
- Butter (1 pound, melted, divided): Essential for brushing phyllo sheets, ensuring flaky, golden layers.
- Phyllo dough (2 packages, 16 ounces each): Thin, delicate sheets that become crispy layers when baked.
- Water (2 cups): Forms the base of the syrup.
- Honey (1 cup): Infuses the dessert with natural, floral sweetness and sticky texture.
- Grated lemon or orange zest (1 tablespoon): Brightens the syrup with citrusy freshness.
How to Make Classic Baklava with Walnut and Honey Syrup Recipe
Step 1: Make the Nutty Filling
Kick things off by combining the finely chopped walnuts with sugar, cinnamon, and cloves in a bowl. This mixture is where the sweet-spicy magic starts, enveloping the baklava with both texture and flavor. Stir well so all the nuts are evenly coated, ready to be nestled between crisp phyllo layers.
Step 2: Prepare the Oven and Baking Pan
Set your oven to 350°F to preheat while you prep the base. Butter a 15x10x1-inch baking pan thoroughly—this layer of buttering is vital for preventing the phyllo from sticking and for creating that irresistible golden crust. Remember, generous but balanced buttering is the secret for perfectly flaky layers.
Step 3: Handle the Phyllo Dough with Care
Unroll the phyllo dough packages and cut each stack into 10-1/2×9-inch rectangles, matching the pan size. Lay down two sheets in the pan, brushing each lightly with melted butter to prevent dryness. Work gently and quickly, covering unused dough with a damp towel to keep these delicate sheets from becoming brittle.
Step 4: Layer the Phyllo and Nut Mixture
Now, the fun stacking begins. Alternate between 14 layers of butter-brushed phyllo sheets and spreading half the walnut mixture. Then add five more buttered phyllo sheets, followed by the remaining walnut filling. Top with even more phyllo sheets, brushing each layer with butter for a total of 14 layers. This layering technique is what gives baklava its iconic structure.
Step 5: Cut and Bake to Perfection
Before baking, cut the assembled baklava into 2-1/2-inch squares, then slice each square diagonally to form triangles—this neat trick makes serving effortless. A final brush of butter over the tops guarantees a shimmering, golden finish. Bake for 40 to 45 minutes until beautifully crisp and golden all over.
Step 6: Prepare the Honey Syrup
While the baklava is baking, bring sugar, water, honey, and citrus zest to a boil in a saucepan. Lower the heat and simmer gently for 10 minutes until the syrup thickens slightly and the fragrant zest infuses the mixture. Strain out the zest and let the syrup cool to lukewarm—this step ensures the syrup is ready to soak into the hot baklava perfectly.
How to Serve Classic Baklava with Walnut and Honey Syrup Recipe
Garnishes
A light sprinkle of finely chopped pistachios or crushed walnuts on top adds a pop of color and texture when serving. A dusting of powdered sugar or a few fresh mint leaves can also elevate the presentation and add a fresh contrast to the sweet richness.
Side Dishes
Baklava pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of whipped cream to balance its richness. For a traditional touch, serving alongside Turkish coffee or strong black tea highlights the dessert’s Middle Eastern roots perfectly.
Creative Ways to Present
Try serving baklava on a decorative platter lined with edible flower petals for festive occasions, or layer pieces in small clear jars for a charming gift presentation. You can also skewer bite-sized baklava triangles with toothpicks for a delightful finger food at parties.
Make Ahead and Storage
Storing Leftovers
Baklava keeps beautifully at room temperature in an airtight container for up to a week, allowing the syrup to continue soaking in, making each bite even more luscious. Avoid refrigeration if possible, as it can soften the crisp layers.
Freezing
You can freeze baklava before baking to prep in advance. Wrap tightly and store in the freezer for up to 2 months. When ready, bake directly from frozen, adding a few extra minutes to the original baking time.
Reheating
Warm leftover baklava gently in a 300°F oven for about 10 minutes to restore its flaky crispness before serving. Avoid microwaving, which can make the layers soggy.
FAQs
Can I use other nuts besides walnuts?
Absolutely! While walnuts are traditional in this recipe, you can substitute or mix pistachios, almonds, or pecans to suit your taste. Each nut brings its own unique flavor and texture.
Is it necessary to brush every phyllo layer with butter?
Yes, brushing each layer with butter is crucial to achieve that flaky, golden-brown texture. It also prevents the phyllo sheets from drying out and sticking to each other during baking.
Can I make the syrup ahead of time?
Definitely. The honey syrup can be prepared a day in advance and stored in the refrigerator. Just warm it slightly before pouring over the baklava to ensure it soaks in well.
Why is it important to cut the baklava before baking?
Cutting before baking allows the heat to penetrate evenly and makes serving easier. It also helps the syrup to soak into every piece after baking.
How long does the syrup take to soak into the baked baklava?
Once you pour the syrup over the hot baklava, it usually takes several hours (ideally overnight) to fully absorb, resulting in that perfect sticky sweetness.
Final Thoughts
I truly hope you give this Classic Baklava with Walnut and Honey Syrup Recipe a try at home. It’s a delightful journey into timeless flavors and textures, perfect for impressing guests or indulging yourself. With just a handful of simple ingredients and some love, you’ll end up with a dessert that’s as deeply satisfying as it is stunning — making every effort totally worth it.
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Classic Baklava with Walnut and Honey Syrup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 dozen
Description
Traditional Baklava is a rich, sweet pastry made of layers of flaky phyllo dough filled with a spiced walnut mixture, baked to golden perfection, and soaked in a fragrant honey-citrus syrup. This classic dessert offers a perfect balance of crunchy texture and luscious sweetness, ideal for festive occasions or an indulgent treat.
Ingredients
Nut Filling
- 1–1/2 pounds finely chopped walnuts
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Phyllo and Butter
- 1 pound butter, melted, divided
- 2 packages (16 ounces each, 14×9-inch sheet size) frozen phyllo dough, thawed
Syrup
- 2 cups sugar
- 2 cups water
- 1 cup honey
- 1 tablespoon grated lemon or orange zest
Instructions
- Make the nutty filling: In a small bowl, combine the finely chopped walnuts, sugar, ground cinnamon, and ground cloves. Stir well and set aside to let the flavors meld.
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is fully heated by the time you finish assembling the baklava.
- Prepare the baking pan and phyllo dough: Using a basting brush, thoroughly butter a 15x10x1-inch baking pan. Unroll one package of thawed phyllo dough and cut the sheets into a 10-1/2 by 9-inch rectangular shape. Repeat this step with the second package, discarding any scraps.
- Create the phyllo dough layers: Line the bottom of the buttered pan with two sheets of phyllo dough, allowing them to overlap slightly. Lightly brush these sheets with melted butter but avoid drenching them to maintain crispiness. Continue layering and buttering 14 more times. Keep the unused phyllo sheets covered with a damp towel to prevent drying out as you work.
- Add the nut mixture and additional layers: Spread half of the walnut mixture evenly over the layered phyllo base. Then layer five sheets of phyllo on top, buttering each sheet lightly. Spread the remaining walnut mixture over these layers. Add one sheet of phyllo, brush with butter, then repeat layering that sequence 14 times.
- Cut and bake: Using a sharp knife, cut the assembled baklava into 2-1/2-inch squares. Then cut each square diagonally to form triangles. Brush the remaining melted butter over the tops of the baklava pieces to ensure even browning. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and crisp.
- Prepare the syrup: While the baklava bakes, mix sugar, water, honey, and grated lemon or orange zest in a large saucepan. Bring to a boil over medium heat, then reduce heat and simmer gently for 10 minutes. Strain the syrup through a fine mesh sieve to remove the zest pieces and set aside to cool to lukewarm temperature.
- Pour syrup and serve: When the baklava is done baking, immediately pour the lukewarm syrup evenly over the hot baklava. Allow it to soak and cool completely before serving, so the syrup infuses the layers and the baklava sets properly.
Notes
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out and tearing.
- Use a sharp, thin knife to make clean cuts in the baklava before baking to help portion the delicate layers.
- The syrup should be poured hot over hot baklava or cold syrup over cooled baklava for best absorption; here, lukewarm syrup over hot baklava is recommended.
- Store baklava at room temperature covered with a cloth or loosely covered container to maintain crispness.
- For added flavor, you can toast the walnuts lightly before chopping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
