This Walnut Baklava recipe features layers of crisp, flaky phyllo dough filled with three generous layers of ground walnuts and finished with an aromatic Lebanese-style simple syrup. The combination of buttery ghee, crunchy walnuts and fragrant syrup makes a dessert that’s hard to resist.
Baking baklava rewards patience: take care with the layers and the syrup and you’ll be rewarded with a dessert that tastes far superior to store-bought versions. This recipe is reliable and straightforward when you follow each step—perfect for special occasions or whenever you crave an authentic Middle Eastern pastry.
If you make simple syrup for this baklava you’ll likely have leftover syrup. It’s wonderful to reuse in other Lebanese desserts such as Shaabiyat, Lebanese Nights, Pistachio Baklava, or Fried Atayef. The syrup here is traditionally infused with rose water and orange blossom water for a delicate floral note.
What is Baklava?
Baklava is a layered pastry made with ultra-thin phyllo sheets, a nut filling and a sweet syrup or honey. Regional variations across Turkey, Greece, the Levant and Iran mean there are many authentic versions; this recipe reflects a Lebanese-style approach using fragrant syrup and walnuts.
Where Does Baklava Come From?
Baklava has a long and varied history across the Middle East and Mediterranean. Many cultures have their own interpretations. This recipe follows a Lebanese tradition by finishing the pastry with simple syrup flavored with orange blossom and rose water, which gives the baklava its signature floral aroma.
Why You’ll Love This Walnut Baklava Recipe
- Elegant presentation: The layered slices look impressive on any dessert table.
- Approachable method: Although baklava looks intricate, the steps are straightforward—mostly careful layering and brushing.
- Superior flavor: Freshly made with ghee, walnuts and fragrant syrup, this version outshines store-bought baklava.
Ingredients for Walnut Baklava
- Phyllo sheets: frozen phyllo from the grocery store, thawed before using
- Ghee: melted (grass-fed preferred) or clarified butter
- Simple syrup: Middle Eastern simple syrup flavored with orange blossom and rose water
- Ground pistachios: for garnish (optional)
- Whole walnuts: processed into a coarse ground texture
- Powdered sugar: for the walnut filling (adjust to taste)
How to Make Homemade Baklava
- Make the syrup first: Prepare the simple syrup and allow it to cool completely so the baklava can absorb it later.
- Preheat oven: Set your oven to 350°F (175°C).
- Prepare walnuts: Pulse the walnuts with the powdered sugar in a food processor until coarsely ground. Transfer to a bowl and set aside.
- Thaw and prepare phyllo: Lay out thawed phyllo sheets and, if needed, trim them to fit your pan using the pan as a template. Keep unused sheets covered with a damp towel to prevent drying.
How to Layer the Baklava
Follow these layering steps to assemble the baklava; press layers gently to remove air pockets and ensure even distribution of nuts and ghee.
- Brush the pan with melted ghee.
- Place one phyllo sheet, brush with ghee, and repeat until you have 10 brushed sheets total as the bottom layer.
- Press down to remove air pockets, then add 1½ cups of the ground walnut mixture and spread evenly.
- Top the nuts with 5 brushed phyllo sheets, pressing the surface well, then add another 1½ cups walnut filling.
- Repeat: add 5 brushed phyllo sheets, press, then the final 1½ cups walnut filling.
- Finish with the top layer of 10 brushed phyllo sheets, press firmly and brush the top with ghee.
How to Cut Baklava
- Use a sharp, pointed knife to cut the assembled baklava before baking. First cut the tray into 4 equal triangles, then halve each triangle to make 8. For each wedge, make two parallel cuts about 1 inch apart, then two more cuts parallel to the opposite side to create a diamond pattern. Cutting before baking prevents the fragile phyllo from flaking apart.
- Bake: Bake on the middle rack for about 45 minutes. When the edges are lightly golden, you may broil for 1–2 minutes to achieve a deeper golden top—watch closely to avoid burning.
- Finish with syrup: Immediately after removing from the oven, drizzle 1¼ cups of cooled simple syrup evenly over the hot baklava so it soaks into the layers. Adjust syrup quantity to taste.
Tips for the Best Walnut Baklava
- Thaw phyllo fully before working with it. If it’s still cold and damp it will be difficult to handle.
- Work quickly and cover phyllo stacks with a damp towel so they don’t dry out while assembling.
- If your phyllo tears, don’t worry—patched layers bake up beautifully and the final texture will be fine.
- Allow the syrup to cool completely before pouring it over the hot baklava so it absorbs properly.
- Cutting before baking makes cleaner pieces and prevents the fragile pastry from shattering.
- Use a squeezable bottle to distribute syrup evenly across the surface.
Frequently Asked Questions
No. Puff pastry puffs up as it bakes and won’t give the thin, crisp layers characteristic of baklava. Use phyllo for the authentic texture.
Baklava contains sugar, ghee (or butter) and nuts, all calorie-dense ingredients. Enjoy in moderation to savor the flavor without overindulging.
Yes—many recipes use honey. Simple syrup infused with orange blossom and rose water gives a distinct Lebanese flavor, but honey is an acceptable alternative.
Absolutely. Pistachios, almonds or mixes of nuts are commonly used in different regional baklava recipes.
Ghee provides a richer, slightly nuttier flavor and a crisp finish; clarified butter or homemade ghee is preferred. Regular butter can be used in a pinch but the flavor and texture may differ.
Baklava keeps well at room temperature in an airtight container for several days and stays crisp. Refrigeration will extend shelf life up to a week, though it may slightly change texture. You can also freeze portions for up to three months.
More Lebanese Recipes to Try
- Lebanese Spinach Pies
- Chicken Lentil Soup
- Kafta and Potato Stew
- Baba Ghanouj
- Zaatar Manakeesh
- Lebanese Meat Pies (Fatayer)
I hope you enjoy making this Walnut Baklava. If you try it, please share your thoughts and rating—I love hearing how recipes turn out in your kitchen.
Homemade Baklava With Walnuts
Equipment
- 13 x 2 inch round baking pan
- Cooking brush
Ingredients
- 2 (16 oz) packs 14 x 18 phyllo sheets (or two 9 x 14 packs)
- 1 cup ghee, melted
- 1¼ cup simple syrup (more or less to preference)
- 2–3 tbsp ground pistachios for garnish (optional)
The Filling
- 4 cups whole walnuts, processed
- ½ cup powdered sugar (adjust to taste)
Instructions
- Prepare the simple syrup and let it cool completely.
- Preheat oven to 350°F (175°C).
- Process walnuts with powdered sugar until coarsely ground; transfer to a bowl.
- Unfold and trim phyllo sheets to fit the pan if needed; keep sheets covered with a damp towel while working.
- Brush the pan with ghee. Layer one phyllo sheet, brush with ghee, and repeat until you have 10 sheets for the base.
- Press down, add 1½ cups walnut mixture, spread evenly, then top with 5 brushed phyllo sheets. Press and brush the top.
- Add another 1½ cups walnuts, top with 5 brushed phyllo sheets, press and brush.
- Add the last 1½ cups walnuts, then finish with 10 brushed phyllo sheets on top. Press firmly and brush the top with ghee.
- Cut into the diamond pattern before baking (see cutting instructions above).
- Bake for 45 minutes until edges are lightly golden. Broil for 1–2 minutes if desired—watch closely to avoid burning.
- Remove from oven and immediately drizzle 1¼ cups cooled simple syrup evenly over the hot baklava. Allow to absorb and cool before serving.
Notes
- Thaw phyllo fully before using. If still damp or partially frozen it will be hard to work with.
- If your phyllo sheets are smaller than the pan, you can trim or use a smaller tray; adjust ingredient quantities if needed.
- Start the syrup early so it has time to cool; hot syrup won’t absorb properly.
- Cut the baklava before baking for cleaner, even pieces.
Nutrition (per piece)
Carbohydrates: 9 g |
Protein: 2 g |
Fat: 10 g