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Classic Honey Walnut Baklava

Layers of buttery phyllo pastry, spiced nuts, and fragrant honey syrup come together in this classic Mediterranean baklava. Crisp, sweet, and deeply aromatic, it’s a dessert that feels both rustic and celebratory.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Resting time 4 hours
Servings: 24 pieces
Course: Dessert
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Baklava
  • 1 cup butter melted
  • 1 pound chopped nuts walnuts, pistachios, or almonds
  • 1 teaspoon ground cinnamon
  • ½ tsp salt
  • 1 16 ounce package phyllo dough, thawed
Honey Syrup
  • 1 cup water
  • 1 cup white sugar
  • ½ cup honey
  • 1 teaspoon vanilla extract

Equipment

  • 9" x 13" baking dish
  • Pastry brush for butter

Method
 

Make the Baklava
  1. Preheat oven to 350°F (175°C). Brush a 9×13-inch baking dish with some of the melted butter.
  2. In a bowl combine nuts, ground cinnamon, and salt. Mix well and set aside.
  3. Unroll the phyllo and cover it with a slightly damp kitchen towel while working so it does not dry out.
  4. Place two sheets of phyllo in the baking dish and brush lightly with melted butter. Repeat this process - two sheets followed by butter - until you have 8 layers of phyllo.
  5. Sprinkle 2–3 tablespoons of the nut mixture evenly over the phyllo.
  6. Add two more sheets of phyllo, buttering each layer. Add another thin layer of nuts. Continue alternating two buttered sheets of phyllo and a layer of nuts until the nut mixture is used.
  7. Top with 6–8 sheets of phyllo, brushing each layer lightly with butter. Brush the final top sheet generously with butter.
  8. Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through to the bottom of the pan.
  9. Bake for 45–50 minutes, until the baklava is deep golden brown and crisp.
Make the Honey Syrup
  1. While the baklava bakes, combine in a saucepan water, sugar, and honey.
  2. Bring to a boil, then reduce heat and simmer 8–10 minutes.
  3. Stir in 1 teaspoon vanilla extract, and 1 teaspoon lemon juice. Remove from heat and keep warm.

Notes

Finish the Baklava
  1. Remove the baklava from the oven.
  2. Immediately pour the warm syrup evenly over the hot baklava.
  3. Let the baklava cool completely at room temperature so the syrup absorbs and the layers stay crisp.
For best texture, allow the baklava to rest 4 hours or overnight before serving.