Baklava is one of those desserts that’s sweet, flaky, golden, and dripping with syrup and has charmed taste buds across the Middle East, the Mediterranean and beyond for centuries. Traditionally, baklava is made with layers of delicate filo pastry, brushed generously with butter, sandwiched with finely chopped nuts, and then baked until crisp before being drenched in fragrant syrup. Pistachios are often the nut of choice, giving the dessert its trademark green jewel-like shimmer. But today, let’s celebrate a delightful variation: Walnut Baklava.
Switching pistachios for walnuts may sound like a small tweak, but it changes the flavour profile beautifully. Walnuts have an earthy, slightly bitter edge that balances the sweetness of the syrup. They’re robust, hearty, and lend a rich, almost caramel-like taste when baked. That’s the charm of this variation—it feels both familiar and new, giving baklava a grounded, homely feel while still carrying all the luxury of its traditional form.
A Touch of Warmth
What I love most about walnut baklava is how the flavours seem to deepen with each bite. The walnuts bring a warmth that pistachios don’t quite have, and when paired with cinnamon, cloves, or even a whisper of nutmeg in the filling, it becomes a comforting treat, especially in cooler months. Imagine breaking through crisp filo pastry, hearing the gentle crackle as syrup oozes out, and then meeting that nutty, spiced core. It’s like a hug on a plate.
It’s also worth noting that walnuts are more widely available (and often more affordable) than pistachios, making walnut baklava a practical yet delicious alternative for home bakers. For those who find pistachio baklava a little too sweet or rich, the walnut version offers a more balanced, nutty bite.
A Dish for Sharing
Baklava, whether walnut or pistachio, is never meant to be eaten alone. It’s the kind of dessert you bring out on a tray to share with family and friends, usually cut into diamonds or neat squares. Each small piece packs a punch, so it doesn’t take much to satisfy a craving.
The syrup is what ties everything together, and this is where you can have fun. Traditionally, it’s made with sugar, water, and honey, but the addition of orange blossom water, rose water, or even a squeeze of lemon juice can transform it. With walnut baklava, I find that a lemony syrup works wonders—it cuts through the richness of the nuts and makes the pastry sing with freshness.
What to Serve with Walnut Baklava
This sweet is indulgent on its own, but pairing it with the right accompaniments takes it to the next level. Here are some wonderful ways to serve it:
- Strong black coffee (Turkish or Arabic style) – The bitterness of the coffee balances the syrupy sweetness perfectly.
- Mint tea – A refreshing and aromatic partner, especially if you want something lighter.
- Thick Greek yoghurt – A cooling, tangy contrast that cuts through the richness.
- Fresh fruit – Orange slices, berries, or figs pair beautifully with the nutty pastry.
- A drizzle of cream – For those who like a touch of indulgence, a splash of lightly whipped cream can soften the intensity.
- Ice cream – Vanilla, cinnamon, or pistachio ice cream works wonders when paired with warm baklava.
- Cheese plate – In some regions, baklava is enjoyed alongside mild cheeses, creating a sweet and savoury balance.
A Dessert That Travels Through Time
What makes walnut baklava truly special is its connection to history. Though the exact origins of baklava are debated—some say it began in the kitchens of the Ottoman Empire, others trace it back to ancient Assyrian bakers—it has always been a dish of celebration and luxury. This walnut variation continues that legacy but feels more rustic, more approachable.
Whether your serving walnut baklava at a party or simply as a weekend treat, walnut baklava is a reminder that sometimes the smallest twists can give new life to a classic dish. It’s sweet, it’s nutty, and it’s the kind of dessert that brings people together—just as food should.
Walnut Baklava
Ingredients
For the baklava:
- 250 g unsalted butter melted
- 250 g filo pastry 12–14 sheets
- 300 g walnuts finely chopped
- 100 g granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
For the syrup:
- 200 g granulated sugar
- 120 ml water
- 120 ml honey
- ½ large lemon juice
- 1 tsp lemon zest
Instructions
Prepare the nut mixture:
- In a bowl, mix the chopped walnuts, sugar, cinnamon, and cloves (if using). Set aside.300 g walnuts, 100 g granulated sugar, 1 tsp ground cinnamon, ¼ tsp ground cloves
Layer the pastry:
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Brush a rectangular baking dish with some of the melted butter. Lay down one sheet of filo pastry, brush lightly with butter, and repeat until you have 6 layers.250 g unsalted butter, 250 g filo pastry
Add walnut filling:
- Sprinkle half of the walnut mixture evenly over the layered filo. Place another 3 sheets of filo on top, brushing each with butter. Add the remaining walnuts, then finish with 6 more filo sheets, buttering each one generously.
Cut before baking:
- Using a sharp knife, cut the baklava into diamond or square shapes while still in the tray.
Bake:
- Place in the preheated oven and bake for 40–45 minutes, or until golden brown and crisp.
Make the syrup:
- While the baklava bakes, combine sugar, water, honey, lemon juice and zest in a saucepan. Bring to a boil, then reduce to a gentle simmer for 10 minutes. Allow to cool slightly.200 g granulated sugar, 120 ml water, 120 ml honey, ½ large lemon, 1 tsp lemon zest
Combine:
- When the baklava comes out of the oven, immediately pour the warm syrup evenly over the hot pastry.
- Leave it to soak for at least 4 hours, ideally overnight, before serving.
14 comments
This walnut baklava had a beautiful homely quality to it. Not as showy as pistachio, but incredibly satisfying.
This walnut baklava was absolutely divine!
The walnut version is amazing! I love pistachio baklava too, but walnuts make it feel a bit more rustic and hearty. Perfect with a scoop of vanilla ice cream.
This was my first time trying baklava of any kind, and I’m hooked.
Very tasty and not too sweet, which I appreciate. I paired it with black coffee as suggested and it was perfect.
The balance of nutty flavour with the sweet syrup was spot on, and I loved that it wasn’t overly rich.
The texture was crunchy on top and gooey in the middle—just what baklava should be. My only regret is not cutting slightly smaller pieces, because they are so rich.
I liked how easy the instructions were to follow. The syrup with lemon zest really brightened the flavour. I think next time I’ll try adding a splash of rose water for a floral twist.
Delicious recipe!
The walnut filling had a lovely, slightly bitter edge that balanced the honey syrup so well.
The cinnamon in the filling paired beautifully with the walnuts. It tasted even better the next day after the syrup soaked in fully.
We’ve always had pistachios but gave this a go today and damn it works well.
I usually prefer pistachio baklava, but the walnut version really surprised me. The earthiness of the walnuts gives it a completely different depth.
It looked so impressive when cut into diamonds, and everyone thought I’d bought it from a bakery.