Description
Layers of golden phyllo pastry embrace sweet walnut filling in this classic Middle Eastern Old Fashioned Baklava recipe. Honey-drenched, crisp, and richly traditional, this dessert invites you to savor generations of delectable culinary heritage.
Ingredients
Scale
Main Ingredients:
- 4 cups walnuts, chopped finely
- 1 16 ounces (454 grams) package filo pastry dough, thawed
- 13 tablespoons unsalted butter, melted
Spice and Flavoring:
- 1 teaspoon cinnamon
Syrup and Sweeteners:
- 1 cup white sugar
- 1/2 cup pure honey
- 2 tablespoons fresh lemon juice
- 3/4 cup water
Instructions
- Trim filo pastry sheets to fit a 13 x 9 inch baking dish, covering with a damp towel to prevent drying.
- Thoroughly grease the baking dish with melted butter.
- Create honey syrup by combining sugar, lemon juice, water, and honey in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Reduce heat and simmer for 4 minutes without stirring, then remove from heat and allow to cool completely.
- Preheat oven to 325°F.
- Pulse walnuts in a food processor until finely chopped, then mix with ground cinnamon in a separate bowl.
- Layer 10 filo sheets into the baking dish, brushing each sheet generously with melted butter.
- Spread an even layer of walnut-cinnamon mixture over the buttered filo sheets.
- Continue alternating 5 filo sheets and walnut mixture, ensuring each filo layer is brushed with butter.
- Top the final layer with 10 buttered filo sheets, ensuring the top is evenly coated with melted butter.
- Using a sharp knife, slice the unbaked pastry into diamond-shaped pieces.
- Bake uncovered for 85 minutes, or until the pastry turns golden brown and crisp.
- Immediately after removing from the oven, evenly drizzle the cooled honey syrup over the entire pastry.
- Allow baklava to cool completely at room temperature before serving to ensure syrup absorption.
Notes
- Protect delicate filo sheets by keeping them covered with a damp towel to prevent drying out during preparation.
- Chop walnuts finely in a food processor for a consistent texture that ensures even distribution throughout layers.
- Create crisp layers by generously brushing each filo sheet with melted butter, which helps achieve that signature flaky, golden-brown crust.
- Make ahead and store baklava at room temperature in an airtight container for up to a week, allowing flavors to develop and intensify over time.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 12
- Calories: 371
- Sugar: 21 g
- Sodium: 40 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 16 mg