If you have a sweet tooth and love indulging in rich, nutty desserts, then you are absolutely going to fall head over heels for this Classic Walnut Baklava with Honey and Cinnamon Recipe. This timeless treat is a luscious layering of golden, flaky phyllo dough and fragrant walnuts, all soaked in a warm, spiced honey syrup that perfectly balances sweetness and a hint of cinnamon warmth. It’s an extraordinary dessert that embraces both tradition and irresistible flavor, perfect for gatherings, celebrations, or simply treating yourself to a little piece of heaven.
Ingredients You’ll Need
This Classic Walnut Baklava with Honey and Cinnamon Recipe relies on simple yet thoughtfully selected ingredients that each bring a crucial element to the table. From the crisp phyllo dough that delivers delicate layers, to the earthy walnuts and the fragrant cinnamon, every component plays a starring role in creating a symphony of textures and tastes.
- Phyllo dough (16 oz): The paper-thin sheets that create those signature crisp, flaky layers.
- Unsalted butter (1 1/4 cups, melted): Brushes between phyllo layers for rich flavor and golden color.
- Walnuts, finely chopped (1 lb): The star nut, providing crunch and a warm, nutty profile.
- Ground cinnamon (1 tsp): Adds a cozy spice that perfectly complements the nuts and honey.
- Granulated sugar (1 cup): Sweetens both the nuts and the syrup for balanced indulgence.
- Lemon juice (2 Tbsp): Provides a bright note to the syrup, cutting through the sweetness.
- Water (3/4 cup): Combines with sugar and lemon to create the luscious syrup.
- Honey (1/2 cup): The golden sweetener that soaks into every layer, adding moistness and depth.
- Melted chocolate chips & chopped walnuts (optional): For a decorative and delicious finishing touch.
How to Make Classic Walnut Baklava with Honey and Cinnamon Recipe
Step 1: Prepare the Nut Filling
Begin by finely chopping the walnuts so they create the ideal crunchy texture without overpowering the bite. Mix them gently with the ground cinnamon and a quarter cup of the sugar to combine all those fragrant, sweet flavors that will bring the filling alive. This perfectly spiced nutty mix is the foundation of your Classic Walnut Baklava with Honey and Cinnamon Recipe.
Step 2: Layer the Phyllo Dough
Carefully thaw your phyllo dough following the package instructions to make it pliable and easy to handle. On a greased baking pan, start layering the phyllo sheets one by one, brushing each sheet generously with melted butter. After every four layers, evenly sprinkle a layer of the walnut mixture. Repeat this layering method until you run out of filling and dough, finishing off with several buttered phyllo sheets on top. The layers should be beautifully thin and buttery, promising that classic irresistible crunch.
Step 3: Cut and Bake
Using a sharp knife, score the baklava into diamond or square shapes all the way down to the bottom of the pan—this helps the syrup absorb perfectly later on. Bake it in a preheated 350°F (175°C) oven for approximately 75 minutes, or until the top turns a deep golden brown and your kitchen smells wonderful, signaling that those delicate layers and filling are perfectly cooked.
Step 4: Prepare the Honey Syrup
While the baklava bakes, combine the remaining sugar, water, lemon juice, and honey in a saucepan. Bring it to a gentle boil and let it simmer for about 10 minutes until it thickens slightly. This luxurious syrup will soak into the hot baklava once out of the oven, infusing each bite with sweetness and moisture.
Step 5: Pour Syrup and Cool
Once you take the baklava out of the oven, immediately pour the hot syrup evenly over the entire pan, ensuring it seeps into all the cuts and layers. Let the baklava cool at room temperature for several hours or overnight so it can fully absorb the syrup and develop that melt-in-your-mouth texture. This cooling stage is truly where the magic happens in the Classic Walnut Baklava with Honey and Cinnamon Recipe.
How to Serve Classic Walnut Baklava with Honey and Cinnamon Recipe
Garnishes
To elevate your presentation, consider drizzling melted chocolate over the cooled baklava or sprinkling some extra chopped walnuts on top. These garnishes add a touch of elegance and an extra layer of flavor that feels both indulgent and festive, perfect for impressing guests or making an everyday treat feel special.
Side Dishes
Baklava pairs beautifully with a cup of strong coffee or a fragrant tea like cardamom or mint. These beverages balance the sweetness and refresh the palate, enhancing the overall enjoyment of this rich dessert. You might also serve it alongside a dollop of thick Greek yogurt or labneh for a creamy contrast.
Creative Ways to Present
For a fun twist, serve the baklava on a beautiful platter with scattered rose petals or edible gold leaf for a stunning visual effect. Individual portions can be plated with a scoop of vanilla ice cream or a spoonful of clotted cream to marry warm, cold, sweet, and creamy sensations—a real crowd-pleaser in any setting.
Make Ahead and Storage
Storing Leftovers
Your baklava will stay fresh for up to a week when stored in an airtight container at room temperature. Keep it away from humidity to maintain that signature crispiness, and avoid refrigeration if possible, which can soften the phyllo layers and change the texture.
Freezing
You can freeze baklava for up to three months by carefully wrapping the whole pan or individual pieces in plastic wrap and then aluminum foil. When you’re ready to enjoy, thaw it overnight in the refrigerator before bringing it to room temperature for that perfect crunch and soak of honey syrup.
Reheating
To bring back the crispness after storing or freezing, gently warm baklava in a 300°F (150°C) oven for 10 to 15 minutes. Avoid microwaving as it tends to make the layers soggy, robbing the baklava of its ideal texture.
FAQs
Can I use other nuts instead of walnuts?
Absolutely! While walnuts are classic in this recipe, pistachios, almonds, or pecans make delightful alternatives or additions. Just make sure to finely chop them to maintain the same texture and layering effect.
Is it necessary to butter every layer of phyllo?
Yes, brushing melted butter between each sheet is essential. It ensures crisp, golden layers and prevents the delicate phyllo from drying out or sticking together during baking.
How long should the baklava absorb the honey syrup?
For the best flavor and texture, let the baklava cool and soak for at least 4 hours, but overnight is ideal. This resting period lets the syrup fully permeate all the layers and nuts.
Can I make this recipe gluten-free?
Traditional baklava uses phyllo dough made with wheat flour, so it is not gluten-free. However, some specialty stores offer gluten-free phyllo alternatives that you could try, though the texture may vary slightly.
What type of honey works best?
A mild, floral honey like clover or orange blossom is perfect, as it enhances sweetness without overpowering the warm cinnamon and nuts. Raw or local honey can also bring wonderful depth to the syrup.
Final Thoughts
Making this Classic Walnut Baklava with Honey and Cinnamon Recipe is like inviting a moment of pure joy into your kitchen. With each crisp, sweet, warmly spiced bite, you experience a delicious tradition that’s been cherished for centuries. Whether you’re sharing it with loved ones or savoring some quiet indulgence, I encourage you to dive into this recipe and let its richness and simplicity brighten your day.
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Classic Walnut Baklava with Honey and Cinnamon Recipe
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Total Time: 135 minutes
- Yield: 30 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Description
This classic Baklava recipe features layers of delicate phyllo dough filled with finely chopped walnuts and aromatic cinnamon, all drenched in a luscious honey-lemon syrup. With a crisp, flaky texture and rich, sweet flavors, this dessert is perfect for special occasions and a delightful treat for any time.
Ingredients
Baklava Layers
- 16 oz phyllo dough (thawed according to package instructions)
- 1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
- 1 lb walnuts, finely chopped (about 4 1/4 cups unprocessed)
- 1 tsp ground cinnamon
Syrup
- 1 cup granulated sugar
- 2 Tbsp lemon juice (juice of 1/2 lemon)
- 3/4 cup water
- 1/2 cup honey
Optional Garnish
- Melted chocolate chips
- Chopped walnuts
Instructions
- Prepare the nut filling: In a medium bowl, combine the finely chopped walnuts with the ground cinnamon. Mix thoroughly and set aside. This mixture will add a warm, spiced flavor and crunchy texture to the baklava.
- Assemble the baklava layers: Preheat the oven to 350°F (175°C). Using a large baking dish, brush the bottom with melted butter. Layer half of the thawed phyllo sheets, brushing each sheet generously with melted butter before adding the next. After layering the phyllo, evenly spread the walnut and cinnamon mixture over the top. Then, layer the remaining phyllo sheets, continuing to brush each sheet with butter. Once assembled, use a sharp knife to cut the baklava into diamond or square shapes before baking.
- Bake the baklava: Place the layered baklava in the preheated oven and bake for 60-75 minutes until the phyllo is crisp and golden brown. Baking allows the butter to soak in and create crisp, flaky layers.
- Prepare the syrup: While the baklava is baking, combine the sugar, lemon juice, water, and honey in a saucepan. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes until the syrup slightly thickens. Remove from heat and allow it to cool slightly.
- Syrup the baked baklava: Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot pastry, ensuring it seeps into all the cuts and edges. This syrup soak gives baklava its signature sticky sweetness.
- Cool and garnish: Allow the baklava to cool completely at room temperature, letting the syrup set and the flavors meld. Optionally, drizzle melted chocolate over the cooled baklava and sprinkle with chopped walnuts for an elegant finish. Serve at room temperature and enjoy.
Notes
- Phyllo dough thaws quickly if left at room temperature but keep it covered with a damp towel to prevent drying out during assembly.
- Use fresh walnuts for the best flavor and texture.
- Cut baklava before baking to make serving easier after it’s baked.
- The syrup should be warm when poured over hot baklava to fully absorb into the layers.
- Store baklava in an airtight container at room temperature for up to 5 days for optimal crispness.
- For a nut variation, pistachios or almonds can be used instead of walnuts.
