This baklava is a rich, flaky, and syrup-soaked dessert that I love making for gatherings or holidays. The contrast of crisp phyllo, warm spiced walnuts, and sweet honey syrup creates a texture and flavor that always impresses. I appreciate how the dish gets even better as it rests, allowing the syrup to infuse every layer.
Why You’ll Love This Recipe
I love that this baklava makes a generous batch — perfect for sharing or gifting. The process of buttering and layering phyllo is simple once I get into the rhythm, and the cinnamon-walnut filling adds warmth without overpowering the honeyed sweetness. Since it keeps well for days, I can prepare it ahead with confidence.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the syrup:
1 cup granulated sugar
3/4 cup water
1/2 cup honey
2 tablespoons lemon juice
1 strip orange peel
For the pastry and filling:
1 package phyllo dough (16 ounces), thawed
1 pound walnuts, finely chopped
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
About 1 1/4 cups unsalted butter, melted
Directions
Thaw the phyllo dough according to package instructions until completely pliable.
Preheat the oven to 325°F (163°C).
Make the syrup first so it can cool: combine sugar, water, honey, lemon juice, and orange peel in a saucepan. Bring to a boil, stir until the sugar dissolves, then boil for 4 minutes without stirring. Remove from heat, discard the peel, and let cool fully.
Pulse the walnuts with cinnamon and cardamom in a food processor until coarsely ground.
Unroll the phyllo and trim it to fit a 9×13-inch baking dish. Keep the unused sheets covered with a slightly damp towel so they don’t dry out.
Brush the baking dish with melted butter. Layer 10 phyllo sheets inside, brushing each sheet with butter. Sprinkle about 3/4 cup of the nut mixture over the top.
Continue layering by adding 5 butter-brushed sheets, then 3/4 cup nuts, repeating until all the nut filling has been used. Finish with the remaining phyllo sheets, brushing butter between each sheet and on the final top layer.
Cut the baklava into 4 long strips, then slice diagonally to form diamond-shaped pieces.
Bake for 1 hour and 15 minutes, or until the top is golden and crisp.
Immediately pour the cooled syrup evenly over the hot baklava. Run the knife back through the cuts to fully separate the pieces.
Allow the baklava to rest for at least 6 hours — preferably overnight — so the syrup absorbs fully.
Serve once the layers are saturated and set.
Servings And Timing
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Rest time: at least 6 hours (overnight preferred)
Servings: about 30 pieces
Variations
I sometimes replace the walnuts with pistachios for a brighter, greener filling.
A blend of walnuts, almonds, and pistachios adds depth and different textures.
Adding a touch of clove or nutmeg to the filling gives extra warmth.
Orange blossom water or rose water added to the syrup creates a more traditional Middle Eastern aroma.
A chocolate drizzle on top gives a modern twist without overpowering the classic flavor.
Storage/Reheating
At room temperature, I store baklava lightly covered with a towel or foil for up to one week. To keep it longer, I refrigerate it in an airtight container for up to three weeks. It also freezes very well — up to three months — and I simply let it thaw at room temperature before serving. I never reheat it, because warmth softens the crisp phyllo, and I like the texture to remain flaky.
FAQs
How do I keep phyllo dough from tearing or drying out?
I always keep unused sheets covered with a barely damp towel to prevent them from drying and becoming fragile.
Can I use salted butter instead of unsalted?
I prefer unsalted butter so the flavor stays balanced, but salted butter can work if I reduce or omit added salt in any variation.
Can I reduce the sweetness of the syrup?
Yes, I sometimes decrease the sugar slightly or use a bit less syrup after baking. The texture will still be excellent.
Can I make baklava the day before serving?
Absolutely — I think it tastes even better the next day because the syrup has time to soak deeply into the layers.
Why should the syrup be cool when the baklava is hot?
Cool syrup on hot pastry ensures proper absorption while keeping the layers crisp. Warm syrup tends to make the top soggy.
Conclusion
This baklava is a luscious, layered dessert that rewards patience with incredible flavor and texture. I appreciate how simple ingredients — nuts, phyllo, butter, and syrup — transform into something so impressive. Whether I prepare it for holidays or just to share with loved ones, it never fails to stand out as a memorable treat.
This baklava is a rich, flaky dessert made with layers of buttery phyllo dough, spiced walnut filling, and a sweet honey-lemon syrup. It improves with time, making it perfect for make-ahead occasions and festive gatherings.
Ingredients
1 cup granulated sugar
3/4 cup water
1/2 cup honey
2 tablespoons lemon juice
1 strip orange peel
1 package phyllo dough (16 ounces), thawed
1 pound walnuts, finely chopped
1 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 1/4 cups unsalted butter, melted
Instructions
Thaw the phyllo dough according to package instructions until completely pliable.
Preheat the oven to 325°F (163°C).
Make the syrup: combine sugar, water, honey, lemon juice, and orange peel in a saucepan. Bring to a boil, stir until sugar dissolves, boil for 4 minutes without stirring. Remove from heat, discard peel, and cool completely.
Pulse walnuts with cinnamon and cardamom in a food processor until coarsely ground.
Unroll phyllo and trim to fit a 9×13-inch baking dish. Keep unused sheets covered with a damp towel.
Brush the baking dish with melted butter. Layer 10 phyllo sheets, brushing each with butter. Sprinkle about 3/4 cup of nut mixture.
Continue layering with 5 buttered sheets and 3/4 cup nuts until all nut filling is used. Finish with remaining phyllo, brushing butter between each sheet and on top.
Cut into 4 long strips, then slice diagonally to form diamonds.
Bake for 1 hour 15 minutes, until golden and crisp.
Immediately pour cooled syrup over hot baklava. Run knife through cuts again to fully separate.
Let baklava rest for at least 6 hours or overnight for best flavor and texture.
Serve once layers are saturated and set.
Notes
Use a damp towel to prevent phyllo from drying out.
Substitute pistachios or use a nut blend for varied flavors.
Orange blossom or rose water adds a traditional twist to the syrup.
Let baklava rest overnight for optimal syrup absorption.
