Baklava Recipe

In my kitchen I crafted Traditional Baklava that bursts with fall charm. Crinkled layers of phyllo dough and melted butter embrace a rich walnut filling spiked with cinnamon and granulated sugar. A final drizzle of honey, water, and lemon-cinnamon syrup adds a perfect brightness to this delightful dessert.

I’ve always been fascinated with old family recipes, and this Baklava recipe is one of my favorites. It’s a twist on the traditional baklava that feels both classic and fresh.

I start with a package of phyllo dough and a cup of melted unsalted butter, layering them carefully while brushing in the nut mixture made from roughly chopped walnuts, a bit of granulated sugar, and ground cinnamon. The process itself is kinda meditative, and the aroma that fills the kitchen says it all.

I then mix in a syrup of water, honey, granulated sugar, lemon juice, and a single cinnamon stick that gives a subtle zing. When baked, this dessert turns into something truly special, reminiscent of ancient Greek pastry traditions and even hints of a Christmas baklava or a baklava pie you might see on festive menus.

I hope you enjoy testing this recipe as much as I did.

Why I Like this Recipe

1. I love how the crunchy nut layer mixed with the soft, buttery phyllo makes every bite a fun contrast that never gets boring.
2. I like the way the syrup soaks into the baklava and gives it an extra sweetness that reminds me of those cozy fall days, even when it’s not even autumn yet.
3. I enjoy that the recipe is simple enough to follow but still feels like I’m making something fancy and special at the same time.
4. I appreciate the cool process of layering the ingredients and seeing the transformation in the oven; it’s like I’m an artist making a dessert masterpiece.

Ingredients

• Phyllo dough: Very light, thin pastry sheets that deliver crisp texture and essential carbs.
• Unsalted butter: Rich in flavor, adds smooth texture; high fat so use with moderation.
• Walnuts: Crunchy, nutty treats offering protein, healthy fats and some fibre for texture.
• Sugar: Sweet ingredient boosting flavor and balancing tart notes from honey and lemon.
• Cinnamon: Warm spice that adds aroma, essential flavor and a touch of antioxidants.
• Honey & Lemon: Give natural sweetness and tang; create vibrant, glowing syrup.

Ingredient Quantities

• 1 package phyllo dough (about 16 oz or 40 sheets, defrosted as per instructions)
• 1 cup unsalted butter, melted
• 2 cups walnuts, roughly chopped (you can mix in pistachios if you like)
• 1/2 cup granulated sugar (for the nut layer)
• 1 teaspoon ground cinnamon
• For the syrup:
  • 1 cup water
  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick

How to Make this

1. Preheat your oven to 350°F while gettin all your ingredients ready.

2. In a bowl, mix the chopped walnuts with the 1/2 cup sugar and 1 teaspoon cinnamon until they’re all well combined.

3. Open the phyllo dough package and keep the sheets covered with a damp towel so they don’t dry out.

4. Brush a 9×13 inch baking pan lightly with the melted butter to make sure nothing sticks.

5. Lay one sheet of phyllo in the pan and brush it with more butter; then place 2 more sheets on top of that, brushing each one with butter as you go.

6. Spread a layer of your walnut mixture evenly over the phyllo layers.

7. Layer 3 more phyllo sheets on top, each brushed with melted butter, then add the rest of the nut mixture.

8. Continue by adding the remaining phyllo sheets on top (about 8 sheets), and brush the topmost layer generously with butter.

9. Score the baklava into squares or diamonds using a sharp knife before putting it into the oven.

10. Bake for about 50-60 minutes until it turns a nice golden color. While it bakes, make the syrup by combining 1 cup water, 1/2 cup honey, 1/2 cup sugar, 1 tablespoon lemon juice, and 1 cinnamon stick in a saucepan. Bring it to a boil then lower the heat to let it simmer for 10 minutes. When the baklava is done, pour the syrup evenly over it and let it cool before serving.

Equipment Needed

1. Oven
2. Large bowl for mixing
3. Measuring cups and spoons
4. Damp towel to cover the phyllo dough
5. 9×13 inch baking pan
6. Pastry brush for spreading the melted butter
7. Sharp knife for scoring the baklava
8. Saucepan for making the syrup
9. Stirring spoon or spatula
10. Cooling rack or plate for letting the baklava cool

FAQ

Baklava Recipe Substitutions and Variations

• Phyllo dough: You could use puff pastry as a substitute. It wont be exactly the same but it does give a flaky texture.
• Unsalted butter: If you dont have butter, try using melted coconut oil. Be sure to use the same amount and note there might be a mild coconut taste.
• Walnuts: If walnuts arent available, you can use almonds or pecans. They both work well and add a nice crunch.
• Granulated sugar (for the nut layer): In a pinch you could use brown sugar. It adds a richer flavor and keeps the moisture a bit longer.
• Ground cinnamon: If you dont have cinnamon, a pinch of allspice or a mix of nutmeg and cloves can do the trick.

Pro Tips

1. Toast your nuts in a dry pan for a few minutes before mixing them with sugar and cinnamon. It really brings out their flavor, but be careful not to burn them.
2. Make sure you keep the phyllo dough under a damp cloth at all times. If it dries out too much you’ll end up with brittle sheets that tear easily.
3. When you’re brushing on that melted butter, try not to overdo it in one go. Too much butter can make the baklava heavy and soggy, so apply it evenly and in small layers.
4. Let the syrup cool down a bit before you pour it over the baklava. If it’s too hot, it can cause the delicate layers to break apart.