Baklava Greek Walnut Classic

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A treasured Greek classic, this baklava delivers shatteringly crisp phyllo wrapped around a warmly spiced walnut filling soaked in a fragrant honey-lemon syrup. Each diamond balances buttery crunch with sticky sweetness and a bright hint of citrus, making it the centerpiece of any holiday table.

Nutrition Facts

Per serving (estimated)

• 405 kcalCalories
• 25 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 26 gSugar
• 5 gProtein
• 110 mgSodium
• 140 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the walnut filling

• 4 cups (about 1 lb) walnuts, finely chopped
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

For the phyllo layers

• 1 lb phyllo dough, thawed (about 20 sheets)
• 1 cup (2 sticks) unsalted butter, melted

For the honey-lemon syrup

• 1 cup granulated sugar
• 3/4 cup water
• 1/2 cup honey
• 1 cinnamon stick
• 1 wide strip lemon peel
• 1 tablespoon fresh lemon juice

Directions

1. Make the syrup first: combine sugar, water, honey, cinnamon stick, and lemon peel in a saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves, then simmer for 10 minutes. Remove from heat, discard the cinnamon stick and lemon peel, stir in the lemon juice, and let cool completely.
2. Prepare the filling: in a medium bowl, stir together the chopped walnuts, sugar, cinnamon, and cloves until evenly mixed. Set aside.
3. Preheat the oven to 350°F (175°C). Brush a 9×13 inch baking pan generously with melted butter.
4. Layer the base: unwrap the phyllo and cover the stack with a piece of plastic wrap topped by a damp kitchen towel to keep it from drying out. Place 10 phyllo sheets in the pan one at a time, brushing each sheet thoroughly with melted butter before adding the next, letting the edges hang over the sides of the pan.
5. Spread the walnut mixture evenly over the buttered base, pressing down gently with your hands to level it.
6. Layer the top: place the remaining 10 phyllo sheets over the nuts, brushing each with butter just as before. Tuck the overhanging edges inward and brush the top generously with any remaining butter. Using a sharp knife, score the top in a diamond pattern, cutting through all layers without tearing the phyllo.
7. Bake on the middle rack for 45 to 50 minutes, until the top is a deep, even golden brown and the edges look crisp.
8. While the baklava bakes, ensure the syrup is fully cooled. As soon as the baklava comes out of the oven, immediately pour the cooled syrup evenly over the hot surface so it sizzles as it absorbs.
9. Let the baklava rest at room temperature for at least 4 hours, ideally overnight, for the syrup to soak in fully before re-cutting along the scored lines and serving.

Cook’s Notes

• Always keep unused phyllo covered with a damp towel while assembling; it dries out and cracks within minutes if exposed to air.
• The cold syrup into hot baklava technique prevents a soggy pastry and gives the phyllo its signature crisp, glassy texture.
• Let the baklava rest at least 4 hours before cutting, or the syrup will not have fully absorbed and the diamonds will fall apart.
• Wipe the knife clean with a damp cloth between cuts to keep the diamond edges neat and prevent the phyllo from dragging.
• For a more aromatic filling, add 1/4 teaspoon of ground cardamom or a pinch of freshly grated nutmeg alongside the cinnamon.

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