Baklava with Walnuts

Baklava With Walnuts

Welcome to the world of Baklava with walnuts, where every bite is a symphony of flavors and textures. In this comprehensive guide. We’ll explore the origins of this delectable dessert, learn how to make it from scratch, and uncover some tips and tricks for perfecting your own batch. Whether you’re a seasoned baker or a novice in the kitchen. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Baklava with walnuts

Unveiling the Origins

Delving into the origins of Baklava with walnuts unveils a rich tapestry of culinary history. Dating back to the Ottoman Empire. This iconic dessert has traversed centuries and continents, leaving a trail of admirers in its wake. Believed to have been perfected in the imperial kitchens of Topkapi Palace in Istanbul. Baklava with walnuts quickly became a symbol of wealth and prestige. Its delicate layers of phyllo pastry, generously filled with crushed walnuts and drenched in sweet syrup, captivated the palates of sultans and commoners alike.

The Art of Preparation

Mastering the Phyllo Dough

Crafting the perfect phyllo dough is the cornerstone of exceptional Baklava with walnuts. Begin by combining flour, water, and a pinch of salt to form a smooth, elastic dough. Divide the dough into manageable portions and roll them out into thin, translucent sheets. The key lies in patience and precision, as each layer should be as thin as parchment paper to achieve that signature flakiness.

Layering with Love

With your phyllo dough prepared, it’s time to assemble your Baklava with walnuts with care and precision. Start by brushing each layer of phyllo with melted butter, ensuring that every inch is generously coated. Sprinkle a generous layer of finely chopped walnuts over the buttered surface, allowing their crunchy texture to contrast beautifully with the delicate pastry. Repeat this process, layer upon layer, until you’ve built a decadent tower of goodness.

Infusing with Flavor

Sweetening the Deal

No Baklava with walnuts is complete without a drizzle of sweet syrup to elevate its flavors to new heights. Prepare a simple syrup by simmering equal parts sugar and water until fully dissolved, then infuse it with a splash of lemon juice and a hint of aromatic spices such as cinnamon and cloves. Pour the fragrant syrup over the freshly baked Baklava, allowing it to seep into every crevice and infuse each bite with a burst of sweetness.

Serving Suggestions

A Taste of Tradition

Traditionally served as a celebratory dessert during festive occasions. Baklava with walnuts is best enjoyed alongside a piping hot cup of Turkish coffee or a refreshing glass of mint tea. For an added touch of indulgence. Garnish each slice with a sprinkle of crushed pistachios or a dollop of creamy vanilla ice cream. Whether shared among friends or savored in solitude. Every bite is a testament to the timeless allure of this beloved dessert.

FAQs (Frequently Asked Questions)

How long does Baklava with walnuts stay fresh?

Baklava with walnuts can be stored in an airtight container at room temperature for up to two weeks, allowing its flavors to mature and intensify over time.

Can I substitute other nuts for walnuts in Baklava?

While walnuts are the traditional choice for Baklava, feel free to experiment with other nuts such as pistachios, almonds. Or pecans to create your own unique flavor profile.

What is the best way to prevent Baklava from becoming soggy?

To maintain the crispiness of your Baklava, ensure that it has cooled completely before drizzling it with syrup. Additionally, store it in a cool, dry place to prevent moisture from seeping into the pastry.

Can I freeze Baklava for later consumption?

Yes, Baklava with walnuts freezes exceptionally well. Simply wrap individual slices tightly in plastic wrap and aluminum foil before placing them in the freezer. To enjoy, allow the Baklava to thaw at room temperature for a few hours or reheat it in a preheated oven until warmed through.

Is Baklava with walnuts a vegan-friendly dessert?

While traditional Baklava with walnuts contains butter and honey, you can easily adapt the recipe to suit a vegan diet by using plant-based butter and substituting maple syrup or agave nectar for honey.

What is the significance of Baklava in Turkish culture?

In Turkish culture, Baklava holds a special place as a symbol of generosity, hospitality, and celebration. It is often served as a gesture of goodwill during festive occasions such as weddings, religious festivals, and family gatherings.


In conclusion, Baklava with walnuts is more than just a dessert—it’s a culinary masterpiece that transcends time and borders. From its humble origins in the palaces of the Ottoman Empire to its ubiquitous presence on dessert tables around the world. This iconic sweet treat continues to captivate hearts and palates with its irresistible blend of flavors and textures. So why not channel your inner pastry chef and embark on your own Baklava-making adventure? With a little patience, practice, and a sprinkle of love. You’ll be rewarded with a decadent delight that’s sure to impress even the most discerning of taste buds.

Baklava with Walnuts

A Blissful Indulgence: Baklava with Walnuts

Experience the irresistible blend of flaky pastry, crunchy walnuts, and sweet honey in Baklava with walnuts.
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 28
Calories: 300kcal



  • 230 g 2 sticks unsalted butter
  • 500 g 17.5 oz phyllo pastry sheets
  • 250 g 3 cups ground walnuts
  • 1/2 tsp cinnamon powder
  • 1/2 tsp allspice powder
  • 1/4 tsp nutmeg powder


  • 250 g 1 1/4 cup sugar
  • 150 g 1/2 cup honey
  • 240 ml 1 cup water
  • 1/2 whole cinnamon
  • 1/2 lemon cut into slices
  • 2 tbsp lemon juice
  • 2 drops rose water optional


  • PREPARATION : Grease a 25 cm x 30 cm (10 x 13-inch) baking sheet with butter. Preheat the oven to 190 °C / 375 °F.
  • CLARIFIED BUTTER : Place a saucepan with butter over medium heat. Bring to a boil, then cook for 5 minutes. Remove from the heat. Place a sieve over a bowl, and place a paper towel into the sieve. Pour the butter into the paper-lined sieve to get rid of any impurities. Set aside until needed.
  • PHYLLO DOUGH : Unroll the thawed phyllo pastry and place it onto parchment paper. Cut the phyllo to the same size as your baking sheet (25 cm x 30 cm (10 x 13-inch). You should get around 24 sheets of pastry. Cover the phyllo dough with parchment paper, then place a damp kitchen towel on top to prevent the dough from drying while you work on your filling.
  • WALNUT FILLING : Stir to combine ground walnuts, cinnamon powder, allspice powder, and nutmeg powder in a bowl.
  • MAKE THE WALNUT BAKLAVA : Add a sheet of phyllo pastry to the prepared baking sheet. Brush with clarified melted butter, then repeat the process until you get 12 layers of pastry. Arrange the walnut filling on top. Continue with the rest of the phyllo pastry. Brush with clarified melted butter, then repeat the process until you get another 12 layers of pastry. (TIP : You can use any leftover phyllo pastry to fit any empty space on the baking sheet)
  • CUT THE BAKLAVA : Cut the baklava into four long strips, approximately 5 centimeters (2-inch) in thickness. Pour half of the remaining butter on top and evenly distribute. Using a sharp knife, cut the pastry into 28 diamond-shaped pieces and pour with the rest of the remaining clarified butter on top.
  • BAKE : Place a baking sheet with Baklava into the preheated oven on the middle rack. Bake for 30 minutes at 190 °C / 375 °F, then lower the heat to 160 °C / 320 °F and continue to bake for 20 – 30 minutes or until the Baklava is golden-brown and crispy.
  • SYRUP : While the Baklava is baking, prepare the syrup. Combine sugar, honey, water, cinnamon, and lemon in a saucepan. Place over medium heat and bring to a boil, then lower the heat and let simmer for 10 minutes. Remove from the heat. Stir lemon juice and rose water into the syrup. Before pouring the syrup over the Baklava, remove the lemon slices and cinnamon stick.
  • WALNUT BAKLAVA : While the Baklava is still hot, pour the homemade honey syrup all over the dessert. Set aside to cool for at least 4 hours or overnight. Before serving, optionally decorate with whole walnuts or ground walnuts.




Calories: 300kcal

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