Walnut Baklava

Walnut Baklava is a delicious twist on the classic Middle Eastern dessert, replacing pistachios with earthy walnuts for a rich and comforting flavour. Layers of crisp filo pastry are brushed with butter, filled with spiced walnuts, and baked to golden perfection before being soaked in fragrant lemon-honey syrup. Perfect for celebrations or as an indulgent treat, this baklava is best shared with family and friends.

Prep Time 25

Cook Time 40

Soaking 4

Total Time 5 5

Servings pieces

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.

Notes

Notes for the Walnut Baklava:

Store in an airtight container at room temperature for up to 5 days.

For extra flavour, you can add a splash of rose water or orange blossom water to the syrup.

Best served with coffee, mint tea, or a dollop of Greek yoghurt.

Nutrition