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
Scale
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.
