Classic Turkish Walnut Baklava

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Cevizli Baklava is one of the most beloved Turkish pastries, featuring paper-thin sheets of phyllo layered with butter and a generous filling of chopped walnuts, then soaked in fragrant lemon-scented sugar syrup. This classic version delivers shatteringly crisp golden layers, a nutty interior, and the unmistakable sticky-sweet finish that defines an authentic Turkish celebration table.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 30 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 38 gSugar
• 6 gProtein
• 180 mgSodium
• 170 mgPotassium
• 45 mgCalcium
• 1.8 mgIron
• 0.5 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the sugar syrup (prepare first, must be cold)

• 3 cups (600 g) granulated sugar
• 3 1/2 cups (830 ml) water
• 1 tablespoon fresh lemon juice
• 1 teaspoon whole cloves (optional)
• 1 thin strip of lemon peel

For the walnut filling

• 3 cups (300 g) shelled walnuts, roughly chopped
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon (optional)

For assembly

• 1 package (500 g) thin phyllo dough, thawed
• 1 cup (225 g) clarified butter or unsalted butter, melted
• 1 tablespoon neutral oil, for brushing the tray

Directions

1. Make the syrup first: combine sugar, water, lemon peel, and cloves in a saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves, then simmer 15 to 20 minutes until slightly thickened. Stir in the lemon juice, simmer 1 more minute, then remove from heat, strain, and let cool completely to room temperature (chill in the refrigerator if needed).
2. Prepare the walnut filling: pulse the walnuts briefly in a food processor or chop by hand until coarsely ground with some texture. Toss with the sugar and cinnamon if using; set aside.
3. Preheat the oven to 180°C (350°F). Brush a 9×13-inch (23×33 cm) metal baking tray with a little melted butter. Keep the phyllo stack covered with a damp kitchen towel at all times while working to prevent drying.
4. Layer the base: place one sheet of phyllo in the tray and brush lightly with melted butter. Repeat with half of the phyllo sheets (about 18 to 20 sheets), brushing each sheet with butter and staggering edges to fit the tray evenly.
5. Spread the walnut mixture in an even layer over the top phyllo sheet. Top with the remaining phyllo sheets, brushing each sheet with butter just like before, ending with a buttered top layer.
6. Using a sharp thin knife, score the baklava gently through the top layers into 24 diamond or square pieces, cutting only halfway through to keep the top from shifting. Bake on the middle rack for 40 to 45 minutes, until the top is deep golden and crisp.
7. Immediately after the baklava comes out of the oven, slowly and evenly pour the COLD syrup over the HOT baklava, making sure every piece is soaked. You should hear a satisfying sizzle as the syrup hits the hot pastry.
8. Let the baklava rest uncovered at room temperature for at least 4 hours, ideally overnight, so the syrup fully absorbs. Once cooled, cut all the way through along your scored lines and serve at room temperature, ideally with a small glass of Turkish tea.

Cook’s Notes

• Always pour cold syrup over hot baklava (or hot syrup over cold baklava) — same-temperature mixing makes the phyllo gummy instead of crisp.
• Keep unused phyllo covered with a barely damp towel; even 5 minutes of exposure can make the sheets crack and shatter.
• Clarified butter (sade yağ) gives the cleanest, crispiest result, but a mix of melted butter and a touch of neutral oil works well too.
• Score before baking, not after, so the syrup reaches the inner layers evenly and the pieces separate cleanly.
• Baklava actually improves after resting 12 to 24 hours, making it an ideal make-ahead dessert for celebrations.

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