Honey walnut baklava is a delicious, sweet flaky pastry created with many layers of filo dough (also known as phyllo), butter, nuts, spices, and honey. While this Greek pastry is time consuming to make, it is not difficult, and is well worth the time and effort.
Making traditional baklava can be a time-consuming and intricate process, but there are also simpler recipes that are easier to make. Honey walnut baklava is typically made by layering sheets of phyllo dough with a mixture of chopped walnuts and sugar, then baking and brushing with a honey syrup. Some recipes for honey walnut baklava may be easier to make than others, and the difficulty level may also depend on the cook’s experience. Overall, it can be considered an intermediate level dessert to make at home.
Made from layers of phyllo dough filled with chopped nuts and sweetened with hot syrup or honey, this sweet pastry has been a hit for centuries. It originates from the Middle East and is a common dessert in many countries of the region.
Baklava is a dessert that is typically served after a meal, especially in the countries where it is a traditional dish. It can be served at special occasions such as festivals, holidays, and celebrations, as well as during more informal gatherings with family and friends. Baklava is also sometimes served as a sweet snack or with coffee or tea.
History
This sweet dessert pastry is made from layers of phyllo pastry dough filled with chopped nuts and sweetened with a simple syrup or honey. It originates from the Middle East and is a common dessert in many countries of the region. It is a traditional dessert in several Middle Eastern and Mediterranean countries, including: Greece, Turkey, Syria, Armenia, Jordan and Iran to name a few. This delicious traditional dessert can also be found in other countries in the region, such as Cyprus, Bulgaria, and the Balkans with their own version of baklava.
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Ingredients
- 10 oz. melted butter
- 25 sheets filo (phyllo pastry sheets) dough, thawed according to package directions
- 1 lb. walnuts, finely chopped
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground clove
- 2 cups sugar
- 1 cup honey
- 2 cups water
- 1 lemon, sliced
- 1 large lemon, freshly squeezed to yield 1/4 cup lemon juice
Equipment
- Cutting board and sharp knife
- Baking dish
- Sauce pan
- Tea towel
Instructions
- Preheat the oven to 350° F.
- Brush a 9×13-inch baking dish with melted butter.
- Add one sheet of filo to the baking dish. Brush dough with butter. Repeat this process with 10 phyllo dough sheets. Cover phyllo with a damp tea towel as you are working to prevent phyllo sheets from drying out.
- In a medium bowl, combine walnuts, cinnamon, and clove. Sprinkle nut mixture evenly over the phyllo layers.
- Continue to layer the remaining 15 filo sheets on top of walnut mixture, brushing each layer with butter as you build your baklava.
- Place baklava in refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from refrigerator and slice the baklava into 4 vertical long strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond shapes.
- Pour any remaining butter over baklava.
- Place in the oven and bake for 50 – 60 minutes or until all of the filo sheets are golden-brown and crispy.
- While baklava is baking, make the honey syrup. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat until sugar dissolves and let syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.
- Remove baklava from the oven when finished baking and pour the honey syrup all over the top of the baklava.
- Let hot baklava cool at room temperature for at least 4-6 hours before serving. Note that baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy!
Cooking Tips
- Filo dough dries out very quickly so be sure to keep it covered with a damp tea towel while building you baklava to prevent it from drying out.
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Honey Walnut Baklava
Honey walnut baklava is a delicious, sweet flaky pastry created with many layers of filo dough (also known as phyllo), butter, nuts, spices, and honey. While this Greek pastry is time consuming to make, it is not difficult, and is well worth the time and effort.
Made from layers of phyllo dough filled with chopped nuts and sweetened with hot syrup or honey, this sweet pastry has been a hit for centuries. It originates from the Middle East and is a common dessert in many countries of the region.
Making traditional baklava can be a time-consuming and intricate process, but there are also simpler recipes that are easier to make. Honey walnut baklava is typically made by layering sheets of phyllo dough with a mixture of chopped walnuts and sugar, then baking and brushing with a honey syrup. Some recipes for honey walnut baklava may be easier to make than others, and the difficulty level may also depend on the cook's experience. Overall, it can be considered an intermediate level dessert to make at home.
Baklava is a dessert that is typically served after a meal, especially in the countries where it is a traditional dish. It can be served at special occasions such as festivals, holidays, and celebrations, as well as during more informal gatherings with family and friends. Baklava is also sometimes served as a sweet snack or with coffee or tea.
Ingredients
- 10 oz. melted butter
- 25 sheets filo (phyllo pastry sheets) dough, thawed according to package directions
- 1 lb. walnuts, finely chopped
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground clove
- 2 cups sugar
- 1 cup honey
- 2 cups water
- 1 lemon, sliced
- 1 large lemon, freshly squeezed to yield 1/4 cup lemon juice
Instructions
- Preheat the oven to 350° F.
- Brush a 9x13-inch baking dish with melted butter.
- Add one sheet of filo to the baking dish. Brush dough with butter. Repeat this process with 10 phyllo dough sheets. Cover phyllo with a damp tea towel as you are working to prevent phyllo sheets from drying out.
- In a medium bowl, combine walnuts, cinnamon, and clove. Sprinkle nut mixture evenly over the phyllo layers.
- Continue to layer the remaining 15 filo sheets on top of walnut mixture, brushing each layer with butter as you build your baklava.
- Place baklava in refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from refrigerator and slice the baklava into 4 vertical long strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond shapes.
- Pour any remaining butter over baklava.
- Place in the oven and bake for 50 - 60 minutes or until all of the filo sheets are golden-brown and crispy.
- While baklava is baking, make the honey syrup. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat until sugar dissolves and let syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.
- Remove baklava from the oven when finished baking and pour the honey syrup all over the top of the baklava.
- Let hot baklava cool at room temperature for at least 4-6 hours before serving. Note that baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy!
Notes
- Filo dough dries out very quickly so be sure to keep it covered with a damp tea towel while building you baklava to prevent it from drying out.