Here’s a classic recipe for baklava with walnuts that’s rich, flaky, and perfectly sweet!
Baklava with Walnuts
Ingredients:
- 1 package (16 oz) phyllo dough (thawed)
- 2 cups walnuts (finely chopped)
- 1 tsp ground cinnamon
- 1 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 tsp lemon juice
Instructions:
- Prepare the Walnut Filling:
- In a bowl, combine the finely chopped walnuts and ground cinnamon. Set aside.
- Prepare the Phyllo:
- Preheat your oven to 350°F (175°C).
- Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
- Assemble the Baklava:
- Brush the bottom of a 9×13 inch baking dish with melted butter.
- Layer 8 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.
- Sprinkle a thin layer of the walnut mixture (about 1/4 cup) over the phyllo.
- Add 2 more layers of phyllo, each brushed with butter, followed by another layer of walnuts. Repeat the process, layering phyllo and walnuts, until all the walnut mixture is used, finishing with 8 more layers of phyllo on top.
- Cut the Baklava:
- Before baking, use a sharp knife to cut the baklava into diamond or square shapes.
- Bake:
- Bake in the preheated oven for about 45-50 minutes, or until golden brown and crisp.
- Make the Syrup:
- While the baklava is baking, combine the sugar, water, honey, vanilla extract, and lemon juice in a saucepan. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and let cool.
- Combine and Serve:
- Once the baklava is done baking, immediately pour the cooled syrup over the hot baklava, ensuring it seeps into all the layers.
- Allow the baklava to cool completely before serving.
Tips:
- Baklava can be stored in an airtight container at room temperature for several days.
- Feel free to experiment with other nuts like pistachios or almonds for a different flavor.
Enjoy your homemade baklava with walnuts!
