Homemade Village Style Walnut Baklava Recipe

Preheat oven to 350°F (176°C). Place the 2 cups coarsely chopped walnuts, 3 tablespoons sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon lemon zest, and 1/4 teaspoon fine sea salt in a bowl. Toss to combine and set aside.

Butter and sheet preparation

Lightly brush a 9x5 inch loaf pan (or similar small baking dish) with about 1 tablespoon of the melted butter. Unroll the phyllo sheets and keep them covered with a lightly damp kitchen towel to prevent drying.

Layering

Place one phyllo sheet into the prepared pan, letting excess hang over the short ends if helpful. Brush the sheet lightly with melted butter. Sprinkle a scant 1/2 tablespoon of granulated sugar evenly over the sheet (this helps village-style sweetness). Repeat with 4 more phyllo sheets (total 5 sheets), buttering between each and sprinkling sugar on top of the fourth and fifth layers.

Add nut filling

Evenly spread half of the walnut mixture (about 1 cup) over the layered phyllo, pressing it down gently. Continue layering phyllo: brush and place 3 more sheets (butter between each) atop the nuts. Spread the remaining walnut mixture over these layers. Finish by layering the remaining phyllo sheets (about 4 sheets), brushing melted butter between each. Reserve about 2 tablespoons melted butter for brushing the top.

Trim and score

Fold any overhanging phyllo into the pan to create a neat edge. Using a sharp knife, score the assembled baklava into 3 pieces (village-style portions). Make deep cuts to the bottom to ensure even cutting after baking. Brush the top generously with the reserved melted butter.

Place the pan on a middle oven rack and bake at 350°F (176°C) for 35–45 minutes, or until the phyllo is deep golden brown and crisp. If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.

While the baklava bakes, combine 1/2 cup water, 3/4 cup granulated sugar, 1/4 cup honey, 1 tablespoon lemon juice, and 4 whole cloves in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce to a simmer and cook for 8–10 minutes until slightly thickened. Remove from heat, discard the cloves, and stir in 1 teaspoon orange blossom water or rose water if using. Let the syrup cool to warm (lukewarm) while the baklava finishes baking.

When the baklava is golden and out of the oven, pour the warm syrup evenly over the hot baklava, making sure it soaks into the scored pieces. You should hear a gentle sizzle as syrup meets hot pastry. Allow the baklava to cool completely at room temperature (at least 2–3 hours) so syrup is absorbed and textures set.

Once cooled, separate into the 3 scored village-style pieces. Sprinkle the top with 2 tablespoons chopped walnuts for garnish. Serve at room temperature. Store airtight for up to 5 days (syrup may continue to soften the pastry over time).