This walnut baklava layers crisp, buttery filo with a spiced walnut filling and finishes with a lemony honey syrup poured over the hot pastry.
It looks like a bakery showpiece, yet the method is just layering, brushing, and baking. Plan on about 30 minutes of assembly, 45 minutes in the oven, and several hours of resting so the syrup soaks all the way through.
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Why This Walnut Baklava Recipe Works
Brushing every sheet with butter creates dozens of thin layers that bake into a crisp, shattering crust. Pouring cooled syrup over hot pastry is the classic trick, because the contrast keeps the top crisp while the syrup sinks in.
Chopped walnuts mixed with cinnamon give a warm, earthy filling that is not too sweet. The honey and lemon in the syrup keep the sweetness balanced.
One 9×13 inch pan makes about 20 pieces, so it serves a crowd and keeps well for days. That is why baklava is a favorite for holidays and gatherings.
Ingredients for Walnut Baklava
- 40 sheets filo (phyllo) pastry, thawed (two 13 oz packages or one 1 lb package)
- 1 lb walnuts (or other nuts), finely chopped (for the filling)
- 1 1/4 cups unsalted butter (10 oz), melted and slightly cooled
- 1 tsp ground cinnamon (for the filling)
- 1 cup granulated sugar (for the syrup)
- 3/4 cup water (for the syrup)
- 1/2 cup honey (for the syrup)
- 2 tbsp lemon juice (for the syrup)
Filo. Thaw it in the refrigerator overnight and keep unused sheets under a damp cloth so they do not dry out and crack.
Walnuts. Chop them finely but not to dust, so the filling stays textured. Pecans or pistachios can replace some of them.
Butter. Melt it and let it cool slightly. Hot butter can tear the delicate sheets.
Syrup. Sugar, water, honey, and lemon juice simmer into a light syrup. The lemon keeps it from turning cloying.
Cinnamon. A single teaspoon warms the nuts without overpowering them.
How to Make Walnut Baklava
1. Heat and prep Preheat the oven to 350 degrees F. Butter a 9×13 inch baking pan and trim the filo sheets to fit.
2. Mix the filling Stir the chopped walnuts with the cinnamon in a bowl.
3. Build the base Place one sheet of filo in the pan, brush it with melted butter, and repeat with 9 more sheets for 10 layers.
4. Add the first nuts Sprinkle one third of the walnut mixture over the filo, add 10 more buttered sheets, then sprinkle another third of the nuts.
5. Finish the layers Add 10 more buttered sheets, sprinkle the last of the nuts, and finish with the final 10 buttered sheets.
6. Cut before baking Use a sharp knife to cut the baklava into diamonds or squares, cutting all the way through the layers.
7. Bake Bake for 40 to 45 minutes, until deep golden brown.
8. Make and pour the syrup While the baklava bakes, simmer the sugar, water, lemon juice, and honey for about 10 minutes, then let it cool. Pour the cooled syrup evenly over the hot baklava as soon as it comes out of the oven, then let it rest at room temperature for at least 4 hours.
How to Serve Walnut Baklava
Serve baklava at room temperature with strong tea or coffee. For a sweet table, set it alongside New York cheesecake, gooey cinnamon rolls, bakery style chocolate chip cookies, or a plate of cinnamon streusel coffee cake.
How to Store and Reheat Walnut Baklava
Keep the baklava loosely covered at room temperature for up to 1 week, since covering it tightly traps moisture and softens the crust. For longer storage, refrigerate it in an airtight container for up to 1 month, then let it come to room temperature before serving.
Tips and Variations for Walnut Baklava
Keep filo covered. Cover unused sheets with a damp towel while you work so they stay pliable.
Brush lightly. Use a thin, even coat of butter on each sheet, because too much makes the layers greasy.
Cut first. Cutting before baking prevents the top from shattering when you slice it.
Match the temperatures. Pour cooled syrup over hot baklava, or hot syrup over cooled baklava, but never both hot.
Let it soak. Rest the pan for several hours so the syrup reaches every layer.
Swap the nuts. Pistachios, pecans, or almonds can replace some or all of the walnuts.
Add spice. A pinch of ground cloves or cardamom gives a deeper flavor.
Store it well. Keep leftovers covered and clean, and the University of Wisconsin Extension leftovers article offers general leftover guidance.
Frequently Asked Questions About Walnut Baklava
Why is my walnut baklava soggy?
Syrup that was hot when it hit hot pastry, or a tightly covered pan, softens the layers. Cool the syrup first and store the baklava loosely covered.
Can I make walnut baklava ahead of time?
Yes, it actually tastes better after resting overnight, and it keeps for about a week at room temperature.
How many layers should walnut baklava have?
This version uses 40 sheets in four groups of 10, with three layers of walnuts between them.
Can I use other nuts?
Pistachios, pecans, almonds, or a mix all work, as long as they are finely chopped.
Can I use less sugar in the syrup?
You can reduce it slightly, but the syrup helps keep the pastry crisp and moist, so avoid cutting it too much.
Walnut Baklava with Honey Syrup
Equipment
- 9×13-inch baking pan
- Pastry brush
- Sharp knife
- Saucepan
Ingredients
Main Ingredients
- 40 sheets filo pastry thawed, trimmed to fit the pan
- 1 lb walnuts or other nuts, finely chopped (for the filling)
- 1 ¼ cup unsalted butter 10 oz, melted and slightly cooled
- 1 tsp ground cinnamon (for the filling)
- 1 cup granulated sugar (for the syrup)
- ¾ cup water (for the syrup)
- ½ cup honey (for the syrup)
- 2 tbsp lemon juice (for the syrup)
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and butter a 9×13 inch pan. Trim the filo to fit.
- Season the nuts. Toss the walnuts with the cinnamon.
- Layer the base. Stack 10 filo sheets in the pan, brushing each with melted butter.
- Build the layers. Scatter 1/3 of the nuts, add 10 buttered sheets, scatter 1/3 more, add 10 more sheets, then add the last of the nuts.
- Top. Finish with 10 buttered sheets, brushing the top generously.
- Score. Cut through all layers into 20 diamonds or squares.
- Bake. Bake 40 to 45 minutes, until deeply golden.
- Syrup and soak. Simmer the sugar, water, honey, and lemon juice for 10 minutes and cool. Pour over the hot baklava and rest at least 4 hours.
