Baklava me ArraWalnut Baklava
Layers of delicate pastry and walnuts are baked until crisp, then soaked with a honeyed lemon syrup. After resting, the top stays flaky while the interior becomes tender and fragrant.
Prep
35m
Cook
55m
Serves
8
Regional versions
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- Türkiye
- Kosovo
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pastry
- 500gPhyllo Dough (thawed if frozen)
- 200gUnsalted Butter (melted)
Filling
- 300gWalnuts (finely chopped)
- 4gCinnamon Powder
Syrup
- 200gWhite Sugar
- 100gHoney
- 250mlWater
- 20mlLemon Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F) and brush a 23 x 33 cm (9 x 13-inch) baking pan with unsalted butter.
- 02
Mix the walnuts with the cinnamon powder.
- 03
Line the pan with several sheets of phyllo dough, brushing each sheet lightly with unsalted butter.
- 04
Scatter part of the filling over the pastry, then continue layering phyllo dough, unsalted butter, and filling until everything is used, finishing with pastry on top.
- 05
Cut the unbaked baklava into portions before baking.
- 06
Bake for 45 to 55 minutes, until the top is deeply golden and crisp.
- 07
Simmer the white sugar, honey, and water for about 5 minutes, until the sugar has dissolved and the syrup has lightly thickened. Stir in the lemon juice at the end.
- 08
Pour the warm syrup evenly over the hot baklava.
- 09
Cool completely before serving so the syrup is absorbed and the layers set.
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