Baklava Recipe (Walnut Baklava with Syrup)

Baklava is a layered pastry of phyllo, nuts, butter and syrup, made across the Levant, Turkey and Greece. Its exact origin is debated, and the Lebanese and Turkish versions are both well known. This is a classic walnut version.

Ingredients

• 450 g (1 lb) phyllo pastry, thawed
• 2 cups (250 g) finely chopped walnuts
• 1 tsp ground cinnamon
• 1 cup (230 g) unsalted butter, melted
• For the syrup: 1 cup (200 g) sugar, 1 cup (240 ml) water, ½ cup (170 g) honey, 1 tbsp lemon juice

Method

1. Heat the oven to 165°C (325°F). Butter a 9x13 inch (23x33 cm) pan.
2. Mix the walnuts and cinnamon in a bowl.
3. Layer 8 sheets of phyllo in the pan, brushing each with melted butter.
4. Spread half the walnut mixture over the phyllo. Add 2 more sheets, brushing each with butter, then the rest of the nuts.
5. Top with 8 more sheets, buttering each. Cut into diamonds or squares all the way through before baking.
6. Bake for 45 to 55 minutes, until deep golden. Meanwhile, boil the syrup ingredients for 10 minutes and let cool.
7. Pour the cool syrup over the hot baklava, then leave it uncovered to soak for at least 4 hours.

Tips

• Keep the phyllo covered with a damp towel while you work, so it does not dry out.
• Pour cold syrup over hot baklava. Hot syrup over hot pastry can make it soggy.

Frequently asked questions

Where does baklava come from?

Baklava is made across the Levant, Turkey and Greece, and its exact origin is debated. Lebanese and Turkish versions are both well known.

Can I use pistachios?

Yes. Pistachio baklava is popular in the Levant, and is often greener and sweeter.

How long does baklava keep?

Up to one week at room temperature, covered.

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