Homemade Honey-Walnut Baklava
Make homemade baklava with this easy recipe. Crispy phyllo, toasted walnuts, and honey syrup—impress guests with this classic dessert.
Ingredients
- 1 pound phyllo dough (thawed if frozen)
- 1 cup unsalted butter, melted and clarified
- 3 cups raw walnuts, finely chopped
- 1.25 cups granulated sugar
- 1.5 cups raw honey
- 1 cup water
- 3 teaspoons ground cinnamon
- 0.25 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 0.125 teaspoon sea salt
- 1 tablespoon butter for greasing the baking pan
Instructions
- 1
Preheat your oven to 350°F (175°C) and position the rack to the middle position.
- 2
Lightly butter a 9x13 inch baking pan with the tablespoon of butter, coating the bottom and sides evenly.
- 3
Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden.
- 4
Combine the toasted walnuts with 0.5 cup of sugar, 3 teaspoons cinnamon, 0.25 teaspoon cloves, and the sea salt in a bowl, stirring until well distributed.
- 5
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent the sheets from drying out as you work.
- 6
Lay one sheet of phyllo dough in the prepared pan and brush lightly with melted clarified butter using a pastry brush.
- 7
Continue layering phyllo sheets and brushing with butter between each layer until you have 8 sheets total in the pan.
- 8
Spread half of the walnut-spice mixture evenly over the eighth phyllo layer.
- 9
Add 4 more phyllo sheets, brushing butter between each layer, then spread the remaining walnut-spice mixture on top.
- 10
Finish layering by placing the remaining phyllo sheets on top, brushing each with melted butter until all sheets are used.
- 11
Using a sharp knife with a gentle sawing motion, cut the baklava into diamonds or triangles, cutting all the way through to the bottom of the pan.
- 12
Bake the baklava for 45-50 minutes until the phyllo layers turn deep golden brown and the butter bubbles slightly around the edges.
- 13
While the baklava bakes, combine the remaining 0.75 cup sugar, honey, water, and lemon juice in a saucepan over medium heat.
- 14
Stir the syrup mixture occasionally and let it simmer gently for 8-10 minutes without boiling, then remove from heat and stir in the vanilla extract.
- 15
Remove the hot baklava from the oven and immediately pour the warm honey syrup evenly over all the pieces, allowing it to soak into the cuts and pastry layers.
- 16
Allow the baklava to cool completely at room temperature for at least 2-3 hours before serving, which lets the syrup fully absorb and the layers set properly.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Walnuts | Roasted pistachios | Offers a milder flavor and elegant appearance while reducing saturated fat slightly |
| Granulated sugar in filling and syrup | Coconut sugar or date paste | Lower glycemic index reduces rapid blood sugar spikes while maintaining sweetness |
| Whole butter | Ghee or clarified butter with 25% olive oil blend | Reduces saturated fat content and adds heart-healthy monounsaturated fats |
| Honey (portion of) | Maple syrup or agave nectar | Provides variety in mineral profile and allows dietary preference accommodation |
| Phyllo dough (standard) | Whole wheat phyllo or spelt phyllo sheets | Increases fiber content and adds nutritional depth with whole grains |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 24)
| Calories | 268 |
| Total Fat | 15g |
| Saturated Fat | 6g |
| Cholesterol | 18mg |
| Sodium | 82mg |
| Carbohydrates | 30g |
| Fiber | 2g |
| Sugar | 23g |
| Protein | 4g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
