Forktionary

Walnut Baklava Recipe

Indulge in this exquisite Walnut Baklava recipe, a symphony of crispy phyllo, fragrant walnuts, and sweet, aromatic syrup. This detailed guide ensures a perfect, golden-brown baklava every time, with precise measurements and easy-to-follow instructions. Perfect for special occasions or a delightful treat for yourself!

Prep Time 30 mins
Cook Time 40 mins
Calories 12176.2 kcal
Protein 247g
Rating 3.9 (8 Reviews)
Walnut Baklava 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Walnut Baklava

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How to Make Walnut Baklava

  1. Preheat oven to 250°F (120°C).
  2. In a medium bowl, gently mix together 2 cups of finely chopped walnuts, 1 cup of granulated sugar, and 1 teaspoon of ground cinnamon.
  3. Lightly grease a baking pan (approximately 9x13 inches) with melted butter.
  4. Lay down 4 sheets of phyllo pastry in the prepared pan, brushing each sheet generously with melted butter before adding the next. Top with one unbuttered sheet of phyllo.
  5. Sprinkle approximately 1/4 of the walnut mixture evenly over the phyllo.
  6. Layer with one buttered sheet, one unbuttered sheet of phyllo, and another 1/4 of the walnut mixture. Repeat this layering process until all the phyllo and nut mixture is used, reserving 5 sheets of phyllo for the top.
  7. Layer the remaining 5 phyllo sheets on top, brushing each generously with melted butter. Pour any remaining melted butter over the top layer.
  8. Trim the edges of the baklava, and using a sharp knife, cut into the traditional diamond pattern. Do not cut all the way through the bottom layer.
  9. Lightly sprinkle the top of the baklava with water using your fingers.
  10. Bake for approximately 1 hour, or until the baklava is golden brown and crispy. Check for doneness after 45 minutes.
  11. Remove from the oven and let cool completely.
  12. While the baklava cools, prepare the syrup: In a saucepan, combine 1 cup of granulated sugar and 1/2 cup of water. Bring to a boil over medium heat, stirring until sugar is dissolved.
  13. Add 1/2 cup honey, 1 cinnamon stick, and 2 whole cloves. Continue to boil for 5 minutes more.
  14. Remove from heat and let the syrup cool slightly.
  15. Once the baklava is completely cool, carefully pour the warm syrup evenly over the top. Do not pour over hot baklava.
  16. Let the baklava sit, allowing the syrup to fully absorb for at least 4 hours, or preferably overnight.
  17. Carefully cut through the bottom layer of phyllo, following the previously made diamond pattern.

Nutrition Information (Approximate per serving)

Sodium

206 g

Sugar

5322g

Fat

922g

Carbs

582g

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Sweets & Sides Desserts European Mediterranean American Vegetarian Fall Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion For 1 Or 2 Pies And Tarts Desserts Greek European Potluck Dinner Party Fall Heirloom Historical Holiday Event Picnic Romantic Spring Summer Winter Cakes Dietary Christmas Seasonal Cake Fillings And Frostings Comfort Food Valentines Day Brunch Taste Mood Sweet To Go Number Of Servings