Cevizli BaklavaWalnut Baklava
Walnut baklava made from buttered phyllo layers, cinnamon-spiced walnuts, and lemon syrup. Butter is allocated separately for the pan and pastry layers.
Prep
35m
Cook
50m
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
Quantities update automatically when you change the serving size.
Pastry
- 500gPhyllo Dough
Greasing
- 15gUnsalted Butter (melted)
Pastry
- 235gUnsalted Butter (melted)
Filling
- 300gWalnuts (finely crushed)
- 3gCinnamon Powder
Syrup
- 350gWhite Sugar
- 300mlWater
- 25mlLemon Juice
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 170°C (340°F) and brush the baking pan with the unsalted butter for greasing.
- 02
Mix the walnuts and cinnamon powder.
- 03
Layer part of the phyllo dough in the pan, brushing each sheet with the unsalted butter.
- 04
Spread the walnut filling over the middle layers, then add the rest of the phyllo dough, brushing each sheet with the unsalted butter.
- 05
Cut the assembled pastry into pieces before baking, then bake until deeply golden and crisp.
- 06
Simmer the white sugar and water until clear, add the lemon juice, and simmer briefly.
- 07
Pour the hot syrup over the hot baklava and cool completely before serving.
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