BaklavaWalnut and Honey Phyllo Pastry

Name: Baklava (Walnut and Honey Phyllo Pastry)
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Greece
Ingredients: 450 g Phyllo Dough (thawed); 180 g Unsalted Butter (melted); 350 g Walnuts (finely chopped); 3 g Cinnamon Powder; 220 g White Sugar; 200 g Honey; 30 ml Lemon Juice; 220 ml Water

Thin sheets of phyllo are layered with walnuts and cinnamon, baked until crisp, then soaked with fragrant honey syrup. The finished pastry is crunchy, sticky, aromatic, and meant to be cut into small rich portions.

Prep

40m

Cook

55m

Serves

Estimated

Nutrition

Per serving

533kcal

Calories

Protein

33g

Fat

56g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pastry

450g
Phyllo Dough (thawed)
180g
Unsalted Butter (melted)

Filling

350g
Walnuts (finely chopped)
3g
Cinnamon Powder

Syrup

220g
White Sugar
200g
Honey
30ml
Lemon Juice
220ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Mix the walnuts with the cinnamon powder.
02
Heat the oven to 170°C (338°F). Brush a baking dish with some of the unsalted butter.
03
Layer several sheets of phyllo dough in the dish, brushing each sheet with the unsalted butter. Scatter over some of the walnut filling and continue layering until all of the filling is used, finishing with several top sheets of phyllo dough brushed with unsalted butter.
04
Cut the unbaked pastry into portions with a sharp knife, then bake until deeply golden and crisp.
05
Simmer the white sugar, honey, lemon juice, and water until the sugar is dissolved and the syrup is lightly thickened.
06
Pour the hot syrup evenly over the hot pastry and let it stand until fully absorbed and the layers have softened slightly while staying crisp on top.
07
Cool completely before serving.

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