Ingredients
For the Baklava:
1 package (16 oz) phyllo dough, thawed
2 cups walnuts, finely chopped
1 tsp ground cinnamon
1 cup unsalted butter, melted (or olive oil for dairy-free version)
For the Syrup:
1 cup water
1 cup sugar
1/2 cup honey
1 tbsp lemon juice
1 tsp lemon zest (optional)
1 cinnamon stick
Instructions
Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish.
Prepare nut filling: Mix chopped walnuts and cinnamon in a bowl.
Layer phyllo: Lay one sheet of phyllo dough in the pan, brush with melted butter. Repeat for 8 layers.
Add filling: Sprinkle 2–3 tbsp of the nut mixture evenly on top.
Continue layering: Add 2 more phyllo sheets, brushing each with butter, then another layer of nuts. Repeat until all nuts are used, finishing with 8 phyllo layers on top.
Cut before baking: Use a sharp knife to cut into diamonds or squares.
Bake for 45 minutes or until golden and crisp.
Make syrup while baking: Simmer water, sugar, honey, lemon juice, zest, and cinnamon stick for 10–15 minutes. Remove from heat and let cool slightly.
Pour syrup over hot baklava immediately after removing from oven. Let soak for at least 4 hours or overnight.
Notes
Make Ahead: Best made the day before for maximum syrup absorption.
Storage: Keeps at room temp for 4–5 days, covered lightly.
Nut Variations: Use pistachios or almonds for a twist.
Vegan Option: Swap butter for olive oil and maple syrup for honey.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek