Walnut Baklava with Honey Syrup
Crisp buttered filo layered with cinnamon walnuts and soaked in a lemony honey syrup, cut into diamonds.
Equipment
- 9x13-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 9x13 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.
Notes
Substitutions: Use pecans, pistachios, or almonds in place of some walnuts.
Tips: Keep filo covered with a damp towel and brush each sheet lightly. Cut before baking. Pour cooled syrup over hot pastry.
Storage: Keep loosely covered at room temperature for up to 1 week, or refrigerate in an airtight container for up to 1 month.