Walnut Baklava Recipe

Toast walnuts

Preheat oven to 350°F (175°C). Spread 2 cups of walnut halves on a baking sheet and toast 8–10 minutes until fragrant and lightly browned, stirring once. Let cool completely. Finely chop to a coarse sand-like texture (small bits and some crumbs). Reserve 1 tablespoon of chopped walnuts for garnish.

In a medium bowl combine the 2 cups finely chopped toasted walnuts, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon and 1 teaspoon lemon zest. Mix thoroughly so flavors are evenly distributed.

Preheat oven to 350°F (175°C) if not already. Lightly butter a 9x9-inch (or 8x8) square baking dish. Unroll phyllo and keep covered with a slightly damp kitchen towel to prevent drying. Brush the bottom of the dish with melted butter. Lay 1 sheet of phyllo in the dish and brush entire sheet lightly with melted butter. Repeat layering 4 sheets total, brushing each sheet with butter.

Sprinkle about one-third of the walnut filling evenly over the layered phyllo. Continue layering 3–4 more phyllo sheets, buttering each, then another one-third of the nut filling. Repeat until you have used the filling in three even layers, finishing with 4–5 buttered phyllo sheets on top. (Total phyllo sheets used ~12; adjust layering to keep even thickness.)

With a sharp knife, score the top phyllo into diamond or square pieces all the way to the bottom of the pan to make serving pieces. Pour any remaining melted butter over the top so edges and scored cuts are well coated. Bake on the center rack for 30–40 minutes until deeply golden and crisp.

While baklava bakes, make the syrup. In a small saucepan combine 1 cup honey, 1 cup water, 1 tablespoon granulated sugar, the lemon juice and a cinnamon stick. Bring to a gentle boil, then reduce heat and simmer 6–8 minutes until slightly thickened (it will thicken more as it cools). Remove from heat and let the cinnamon stick steep while cooling slightly. Discard cinnamon stick before using.

When baklava is golden and crisp, remove from oven and immediately spoon or pour the warm syrup evenly over the hot baklava, making sure syrup penetrates the scored cuts. You should hear a gentle sizzle; this helps the syrup absorb. Let the baklava cool to room temperature, then rest at least 4 hours or preferably overnight to allow syrup to soak in and layers to set.

While the baklava rests (or just before serving), chill a medium mixing bowl and beaters. Pour 1 cup heavy cream into the chilled bowl and whip on medium-high speed until soft peaks begin to form. Add 2 teaspoons icing sugar, 1 teaspoon vanilla extract and the 2 tablespoons finely chopped fresh mint leaves. Continue whipping to medium-stiff peaks but do not overbeat. Taste and adjust sweetness or mint to preference. Keep chilled until serving.

Carefully separate the pre-scored pieces and transfer to a serving platter. Top each piece with a dollop (about 1–2 tablespoons) of the mint whip. Sprinkle the reserved 1 tablespoon finely chopped toasted walnuts over the whipped mint and garnish each piece with a small fresh mint leaf. Serve at room temperature. Baklava keeps covered at room temperature 2 days or refrigerated up to 5 days (bring to room temp before serving).