Flaky Honey Walnut Baklava (Print Version)
# Ingredients:
→ Baklava Layers
01 -
454 g phyllo dough, thawed as per package instructions
02 -
284 g unsalted butter, melted
03 -
454 g walnuts, finely chopped
04 -
1 teaspoon ground cinnamon
→ Syrup
05 -
200 g granulated sugar
06 -
120 ml water
07 -
120 g honey
08 -
30 ml freshly squeezed lemon juice
→ Garnish (optional)
09 -
Melted chocolate chips
10 -
Finely chopped walnuts
# Instructions:
01 -
Thaw phyllo dough overnight in the refrigerator, then bring to room temperature for 1 hour before use.
02 -
Cut phyllo sheets to fit a 33x23 cm baking pan if needed, keeping sheets covered with a damp towel to prevent drying.
03 -
Evenly brush the bottom and sides of the non-stick baking pan with melted butter.
04 -
Combine granulated sugar, honey, lemon juice, and water in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Reduce heat to medium-low and simmer without stirring for 4 minutes. Remove from heat and cool to room temperature.
05 -
Pulse walnuts in a food processor until coarsely ground. In a bowl, mix chopped walnuts with ground cinnamon.
06 -
Place 10 phyllo sheets into the pan, brushing each sheet with melted butter before adding the next. Sprinkle approximately 75 g of walnut mixture over the top.
07 -
Add 5 buttered phyllo sheets, followed by more walnut mixture. Repeat this process four more times, using up the nut mixture in even layers. Finish with 10 more buttered phyllo sheets and brush the top generously with butter.
08 -
Using a sharp knife, slice the pastry into 4 cm wide strips, then cut diagonally to form diamond shapes. Bake in a preheated oven at 163°C for 75 minutes, or until golden brown on top.
09 -
Immediately after removing from the oven, pour cooled syrup evenly over the hot baklava, allowing it to sizzle and absorb.
10 -
Let baklava cool completely, uncovered, at room temperature. For optimal texture, rest 4–6 hours or overnight before serving.
11 -
Optionally, top with small drizzles of melted chocolate or a sprinkle of additional chopped walnuts before serving.
# Notes:
01 -
Always cover phyllo sheets with a damp towel during assembly to prevent them from drying and becoming brittle.
02 -
Allowing the pastry to soak in syrup overnight yields a more even texture and flavor.