Classic Baklava with Walnuts and Honey Syrup

Name: Classic Baklava with Walnuts and Honey Syrup
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 24 servings
Cuisine: Turkish
Ingredients: 4 cups (450 g) raw walnuts, finely chopped to coarse crumbs (pea-sized pieces); 2 tsp (5 g) ground cinnamon; ¼ tsp (½ g) ground cloves (optional); ¼ cup (50 g) granulated sugar; 1 lb (about 30 sheets) (454 g) phyllo dough sheets (9×13-inch / 23×33 cm), thawed, kept covered with plastic wrap and a damp towel; 1¼ cups (2½ sticks) (285 g) unsalted butter, melted and kept warm; 1 cup (200 g) granulated sugar; 1 cup (240 ml) water; ½ cup (170 g) honey; 1 tbsp (15 ml) fresh lemon juice, strained; 1 stick (4 g) cinnamon stick; 1 tsp (5 ml) vanilla extract

From the MyKitchenBank Kitchen

Crisp, golden layers of buttery phyllo wrap a spiced walnut filling, then soak up a fragrant honey-lemon syrup. Patient layering and one key rule, hot pastry meets cool syrup, give you shatteringly crisp baklava every time.

Prep: 45 min
Cook: 50 min
Wait: 6 hr 30 min
Total: 8 hr 5 min
Makes: 1 pan (24 diamond-shaped pieces)

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Ingredients

24 servings

For the filling
4 cups (450 g) raw walnuts, finely chopped to coarse crumbs (pea-sized pieces)
2 tsp (5 g) ground cinnamon
¼ tsp (0.5 g) ground cloves (optional)
¼ cup (50 g) granulated sugar
For assembly
1 lb (about 30 sheets) (454 g) phyllo dough sheets (9×13-inch / 23×33 cm), thawed, kept covered with plastic wrap and a damp towel
1¼ cups (2½ sticks) (285 g) unsalted butter, melted and kept warm
For the syrup
1 cup (200 g) granulated sugar
1 cup (240 ml) water
½ cup (170 g) honey
1 tbsp (15 ml) fresh lemon juice, strained
1 stick (4 g) cinnamon stick
1 tsp (5 ml) vanilla extract

Equipment (7)

9×13-inch (23×33 cm) metal or glass baking pan
Small saucepan (2-quart / 2 liter)
Food processor or sharp knife
Pastry brush
Very sharp thin-bladed knife
Damp kitchen towel and plastic wrap
Instant-read or candy thermometer (optional)

Steps

Before you start

Thaw frozen phyllo in the refrigerator for 24 hours, then leave it sealed on the counter for 1 hour before using so the sheets don't crack.
Make sure your phyllo sheets fit a 9×13-inch (23×33 cm) pan; trim with a sharp knife if they are larger.
Melt the butter and keep it warm but not hot; skim off the white foam if you like a clearer, crisper result.
Plan for at least 6 hours of cooling and soaking time. Baklava is best the next day.
Prepare the syrup first so it is fully cool when the baklava comes out of the oven.

1
Make the syrup
- In a 2-quart saucepan, combine the syrup sugar, water, honey, and cinnamon stick.
- Stir over medium heat until the sugar dissolves, then bring to a boil.
- Reduce to medium-low and simmer 10 minutes without stirring.
- Remove from the heat and stir in the lemon juice and vanilla.
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Ready when: Syrup lightly coats the back of a spoon and is slightly thicker than water
Tip: Don't stir while simmering, which can cause sugar to crystallize.
2
Cool the syrup
- Pour the syrup into a heatproof bowl or jar, discard the cinnamon stick if you like, and let it cool to room temperature, about 1 hour.
- Cool syrup is essential for crisp baklava.
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Ready when: Syrup feels cool or at room temperature to the touch
3
Preheat and mix fillingOven 350°F / 175°C
- Heat the oven to 350°F (175°C) with a rack in the center.
- In a bowl, stir together the chopped walnuts, ground cinnamon, ground cloves if using, and filling sugar.
- Brush the bottom and sides of a 9×13-inch (23×33 cm) pan with melted butter.
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Ready when: Nuts are evenly coated with spice and sugar
Tip: Chop nuts by hand or pulse in short bursts; powder turns oily and pasty.
4
Layer the bottom phyllo
- Unroll the phyllo and trim to fit the pan if needed.
- Cover the stack with plastic wrap and a damp towel.
- Lay 1 sheet in the pan, brush lightly all over with butter, and repeat until you have 10 buttered sheets.
- Use about ½ cup (115 g) of the butter total for the bottom layers.
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Ready when: Stack of 10 sheets is evenly buttered, with no dry patches
Tip: If a sheet tears, just patch it in place; the layers hide small tears.
5
Add first filling
- Sprinkle half of the walnut mixture (about 2 cups) evenly over the phyllo and press down gently with your palm to level it.
- Top with 4 more buttered phyllo sheets, brushing each with butter.
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Ready when: Nuts form an even layer reaching the corners
6
Add second filling
- Sprinkle the remaining walnut mixture evenly over the phyllo and press gently.
- Layer on the final 10 sheets of phyllo, buttering each sheet, and brush the top generously with the remaining butter.
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Ready when: Top layer is glossy with butter and the surface is level
Tip: Save a few tablespoons of butter for the top so it browns evenly.
7
Cut before baking
- Using a very sharp thin knife, cut the baklava all the way to the bottom of the pan into 6 even lengthwise strips, then cut diagonally across into diamonds to make 24 pieces.
- Use a gentle sawing motion so the layers don't crush.
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Ready when: Cuts reach the bottom of the pan
Tip: Cutting before baking is the only way to avoid shattering the crisp layers later.
8
Bake until goldenOven 350°F / 175°C
- Bake at 350°F (175°C) for 45 to 50 minutes, rotating the pan halfway through, until the top is deep golden brown and the edges are crisp and puffed.
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Ready when: Top is deep golden brown and the cut edges look dry and crisp
Tip: If the top darkens too fast, tent loosely with foil for the last 15 minutes.
9
Add syrup
- As soon as the pan comes out of the oven, slowly spoon the cooled syrup evenly over the hot baklava, especially along the cuts.
- It will sizzle.
- You may not need every drop; stop when the surface is glossy and the syrup pools only slightly.
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Ready when: Syrup sizzles and is absorbed into the layers
Tip: Hot pastry plus cool syrup keeps the layers crisp. Never pour hot syrup on hot baklava.
10
Rest to set
- Let the baklava stand uncovered at room temperature for at least 6 hours, or overnight, so the syrup is absorbed and the layers set.
- Re-cut along the lines if needed and lift out with a thin spatula.
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Ready when: Pan is fully cool and syrup no longer pools at the bottom
Tip: Don't cover it while it rests; trapped steam softens the top.

Good to know

Tips

Keep unused phyllo covered with plastic wrap and a damp (not wet) towel at all times; it dries and cracks within minutes.
Brush butter lightly but evenly; too much makes the layers greasy, too little makes them dry.
Use a sharp knife and cut before baking, never after.
Always combine cool syrup with hot baklava, or hot syrup with cooled baklava, never both hot.

Make ahead

"Baklava is best made 1 day ahead. The syrup can be made up to 1 week ahead and refrigerated; bring to room temperature before using."

Storage & reheating

"Store uncovered or loosely covered at room temperature for up to 1 week; avoid airtight containers, which soften the phyllo. Refrigeration is not recommended as it dulls the texture. Freeze in a single layer, wrapped well, for up to 2 months; thaw at room temperature and refresh in a 300°F (150°C) oven for 5 to 8 minutes if desired."

Substitutions

raw walnuts → pistachios or a mix of walnuts and almonds. Use the same weight; pistachios give a greener, more traditional-style filling.
unsalted butter → clarified butter (ghee). Use about 1 cup (240 ml); it browns well and has no water, giving extra crispness.
fresh lemon juice → orange blossom water (1 tsp) or a strip of orange peel. Adds floral aroma; still keep a squeeze of lemon if possible to prevent crystallization.
honey → maple syrup or light corn syrup. Use the same amount; flavor changes but texture stays similar.