This Effortlessly Flaky Honey Walnut Baklava recipe lets you recreate the classic Greek Baklava from scratch.
Did you know that the word baklava is Ottoman and Persian and literally means to pile up?
Baklava is a delicious, sweet flaky pastry created with many layers of filo dough (also known as phyllo), butter, nuts, spices, and honey. While this Greek pastry is time-consuming to make, it is not difficult and is well worth the time and effort. This elegant, luxurious, and very rich dessert recipe is perfect for special days.
Flaky Honey Walnut Baklava
Ingredients
- 10 oz. butter, melted
- 25 sheets filo (phyllo) dough, thawed according to package directions
- 1 lb. walnuts, finely chopped
- 1 T. ground cinnamon
- 1/2 t. ground clove
- 2 c. sugar
- 1 c. honey
- 2 c. water
- 1 lemon, sliced
- 1 lg. lemon, freshly squeezed to yield 1/4 c. lemon juice
Directions:
1. Preheat the oven to 350° F.
2. Melt the butter.
3. Brush a 9×13-inch baking dish with melted butter.
4. Add one sheet of filo to the baking dish. Brush dough with butter.
5. Repeat this process with 10 sheets of filo dough. Cover the filo with a damp tea towel as you are working to prevent filo sheets from drying out.
6. Crush the walnuts in a food processor.
7. In a medium bowl, combine walnuts, cinnamon, and clove.
8. Sprinkle the nut mixture evenly over the phyllo layers.
9. Continue to layer the remaining 15 filo sheets on top of the walnut mixture, brushing each layer with butter as you build your baklava.
10. Place baklava in the refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from the refrigerator and slice the baklava into 4 vertical long strips.
11. Next, make 10 or 11 diagonal cuts to create the traditional diamond-shaped slices.
12. Pour any remaining butter over the baklava.
13. Place in the oven and bake for 50 – 60 minutes or until all of the filo sheets are golden-brown and crispy.
14. While baklava is baking, make the honey syrup.
15. In a medium saucepan, combine sugar, honey, water, and lemon slices.
16. Heat over medium heat and let syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.
17. Remove baklava from the oven when finished baking and while it is piping hot, pour the honey syrup all over it.
18. Let baklava cool at room temperature for at least 4-6 hours before serving.
Tip: Filo dough dries out very quickly so be sure to keep it covered with a damp tea towel while building you baklava to prevent it from drying out.
Note: That baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy!