Walnut Baklava Recipe

Preheat the oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking dish with a light coating of some of the melted butter.

In a medium bowl combine 3 cups finely chopped walnuts, 1/2 cup granulated sugar, 1 tsp ground cinnamon and 1/4 tsp ground cloves (if using). Stir until evenly mixed. Set aside.

Unroll thawed phyllo dough and keep covered with a slightly damp towel to prevent drying. Have the melted butter ready in a measuring cup with a small brush or spoon.

Place one sheet of phyllo in the prepared pan and brush lightly but thoroughly with melted butter. Repeat layering and buttering with 7 more sheets (or enough for a firm base—about 7–8 sheets).

Evenly spread about one-third of the walnut filling over the layered phyllo base, pressing it gently to an even layer.

Layer another 5–6 phyllo sheets, brushing each sheet with butter as you go.

Spread the next third of the walnut mixture in an even layer. Repeat with another 5–6 buttered phyllo sheets, then spread the remaining walnut mixture. Finish with a top layer of about 7–8 buttered phyllo sheets, brushing the top and edges generously with the remaining melted butter.

Using a sharp knife, score the assembled baklava into diamond or square shapes all the way to the bottom of the pan. This helps the syrup penetrate later and makes serving easier.

Bake in the preheated oven for 45–55 minutes, or until the phyllo is deep golden brown and crisp. If the top is browning too quickly, tent loosely with foil for the final 10–15 minutes.

While the baklava bakes, combine 1 cup sugar, 3/4 cup water and 1 whole cinnamon stick in a small saucepan over medium heat. Stir until the sugar dissolves.

Bring the mixture to a gentle boil, then reduce the heat and simmer for 8–10 minutes without stirring, until slightly thickened.

Remove from heat and stir in 1/2 cup honey, 2 tbsp fresh lemon juice and 1 tsp vanilla extract. Discard the cinnamon stick. Let the syrup cool to warm (not piping hot) while the baklava finishes baking.

When the baklava is done and golden, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava, making sure to get syrup into the scored cuts. You should hear a gentle sizzle as syrup is absorbed.

Allow the baklava to cool completely at room temperature (at least 3–4 hours, preferably overnight) so the syrup is fully absorbed and the layers set.

Once cooled, garnish with 1/4 cup coarsely chopped walnuts if desired and separate along the scored lines to serve. Store covered at room temperature for up to 5 days.