Flaky Honey Walnut Baklava

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. It’s one of my favorite desserts and perfect for holidays.

Let’s do this…

Preheat the oven to 350° F. Brush a 9×13-inch baking dish with melted butter. To a food processor bowl, add walnuts, cinnamon, and clove. Pulse to get a coarse texture.

Add one sheet of filo to the baking dish. Brush dough with butter. Repeat this process with 10 sheets of filo dough. Cover the filo with a damp tea towel as you are working to prevent filo sheets from drying out.

Sprinkle the nut mixture evenly over the phyllo layers. Continue to layer the remaining 15 filo sheets on top of the walnut mixture, brushing each layer with butter as you build your baklava.

***TIP: Filo dough dries out very quickly so be sure to keep it covered with a damp tea towel while building your baklava to prevent it from drying out.***

Place baklava in the refrigerator for at least 15 minutes to chill for even slicing.  Remove the baklava from the refrigerator and slice the baklava into 4 vertical long strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond-shaped slices. Pour any remaining butter over the baklava.

Place in the oven and bake for 50 – 60 minutes or until all of the filo sheets are golden-brown and crispy.

While the baklava is baking, make the honey syrup. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat and let the syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.

Remove baklava from the oven when finished baking and while it is piping hot, pour the honey syrup all over it. Let the baklava cool at room temperature for at least 4-6 hours before serving.

The baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy!

There you have it! The most delicious Flaky Honey Walnut Baklava you will ever taste.

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Yield: 12 servings

Flaky Honey Walnut Baklava

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

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.

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Ingredients

• 10 oz. butter, melted
• 25 sheets filo (phyllo) dough, thawed according to package directions
• 1 lb. walnuts
• 1 T. ground cinnamon
• 1/2 t. ground clove
• 2 c. sugar
• 1 c. honey
• 2 c. water
• 1 lemon, sliced
• 1 lg. lemon, freshly squeezed to yield 1/4 c. lemon juice

Instructions

1. Preheat the oven to 350° F. Brush a 9x13-inch baking dish with melted butter.
2. To a food processor bowl, add walnuts, cinnamon, and clove. Pulse to get a coarse texture.
3. Add one sheet of filo to the baking dish. Brush dough with butter. Repeat this process with 10 sheets of filo dough. Cover the filo with a damp tea towel as you are working to prevent filo sheets from drying out.
4. Sprinkle the nut mixture evenly over the phyllo layers. Continue to layer the remaining 15 filo sheets on top of the walnut mixture, brushing each layer with butter as you build your baklava.
5. Place baklava in the refrigerator for at least 15 minutes to chill for even slicing.
6. Remove the baklava from the refrigerator and slice the baklava into 4 vertical long strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond-shaped slices. Pour any remaining butter over the baklava.
7. Place in the oven and bake for 50 - 60 minutes or until all of the filo sheets are golden-brown and crispy.
8. While the baklava is baking, make the honey syrup. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat and let the syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.
9. Remove baklava from the oven when finished baking and while it is piping hot, pour the honey syrup all over it. Let the baklava cool at room temperature for at least 4-6 hours before serving.
10. The baklava should be stored covered at room temperature. It will stay fresh for two weeks.
11. Enjoy!

Notes

***TIP: Filo dough dries out very quickly so be sure to keep it covered with a damp tea towel while building your baklava to prevent it from drying out.***

Here are some other recipes that you might like:

1. Chocolate Covered Strawberries
2. Instant Pot Rice Pudding
3. Steel Cut Oats Breakfast Bowl

Happy Eating!!