Walnut Baklava

Walnut Baklava is a beloved sweet pastry with deep roots in Ottoman cuisine, widely enjoyed across Turkey, Lebanon, Syria, and the broader Middle East. Layers of crisp phyllo dough are filled with spiced crushed walnuts and drenched in fragrant rose water and honey syrup, creating an irresistibly rich and flaky dessert.

Ingredients

12 sheets phyllo dough, thawed

1 1/2 cups walnuts, finely chopped

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 cup unsalted butter, melted

3/4 cup granulated sugar (for syrup)

1/2 cup water

1/4 cup honey

1 tablespoon fresh lemon juice

1 tablespoon rose water

1/2 teaspoon orange blossom water

Instructions

Preheat the oven to 350°F (175°C) and lightly brush an 8x8 inch baking pan with melted butter.

In a medium bowl, combine the finely chopped walnuts, 2 tablespoons granulated sugar, ground cinnamon, and ground cardamom. Stir well to mix evenly and set aside.

Lay the phyllo dough sheets on a clean, flat surface and cover them with a damp kitchen towel to prevent them from drying out.

Place one sheet of phyllo dough into the prepared baking pan and brush it generously with melted butter. Repeat this process with 5 more sheets, brushing each one with butter before adding the next.

Spread the walnut mixture evenly over the top of the layered phyllo sheets in the pan.

Layer the remaining 6 sheets of phyllo dough on top of the walnut filling, brushing each sheet with melted butter as before. Brush the very top layer with a final coating of melted butter.

Using a sharp knife, carefully cut the baklava into diamond or square shapes, cutting all the way through to the bottom of the pan. This allows the syrup to soak in evenly after baking.

Bake in the preheated oven for 40 to 45 minutes, or until the baklava is deep golden brown and crisp on top.

While the baklava bakes, prepare the syrup by combining 3/4 cup granulated sugar, water, honey, and lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil and simmer for 8 minutes without stirring.

Remove the syrup from heat and stir in the rose water and orange blossom water. Allow the syrup to cool slightly for about 5 minutes.

As soon as the baklava comes out of the oven, pour the warm syrup evenly over the hot baklava, making sure to get it into all the cuts. You will hear it sizzle as the syrup is absorbed.

Allow the baklava to cool completely at room temperature for at least 1 hour before serving so the syrup is fully absorbed and the layers set properly. Serve at room temperature and store any leftovers covered at room temperature for up to 5 days.