Equipment
* optional
Ingredients
Honey Lemon Syrup
- 300 g granulated sugar
- 240 ml water
- 170 g honey
- 15 ml lemon juice, freshly squeezed
- 1 cinnamon stick
Spiced Nut Filling
- 400 g walnuts, halves and pieces
- 5 g ground cinnamon
- 1 g ground cloves
Pastry Elements
- 450 g filo dough, thawed completely at room temperature
- 300 g unsalted butter, melted and clarified
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 326 kcal
- Protein
- 4 g
- Carbohydrates
- 31 g
- Fat
- 22 g
- Fiber
- 2 g
- Sugar
- 19 g
- Sodium
- 93 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 27 mg
- Potassium
- 97 mg
- Calcium
- 27 mg
- Iron
- 1.2 mg
- Magnesium
- 30 mg
- Phosphorus
- 75 mg
- Zinc
- 0.6 mg
- Vitamin A
- 86 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.10 mg
- Niacin
- 1.0 mg
- Folate
- 34 mcg
- Water
- 21 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the granulated sugar, water, honey, lemon juice, and cinnamon stick in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer gently for 10 minutes. Remove from heat and allow the syrup to cool completely.
In a food processor, pulse the walnuts, ground cinnamon, and ground cloves until coarsely chopped. Avoid over-processing to a powder, as you want a distinct, crunchy texture.
Preheat your oven to 175°C/350°F. Brush the bottom and sides of a 9x13 inch baking pan generously with some of the melted butter.
Unroll the filo dough and cover it with a slightly damp towel to prevent drying. Lay one sheet of filo into the prepared baking pan and brush it lightly but thoroughly with melted butter. Repeat this process until you have a base of 10 buttered sheets.
Spread exactly half of the spiced walnut mixture evenly over the buttered filo base. Layer 5 more sheets of filo over the nuts, brushing each individual sheet with butter.
Distribute the remaining spiced walnut mixture evenly over the pastry. Top with the remaining filo sheets (about 10 to 15 sheets), continuing to brush every single layer with melted butter. Ensure the final top sheet is brushed smoothly.
Using a very sharp knife, cut through all the layers of the assembled unbaked pastry, slicing it lengthwise into strips, then diagonally to create classic diamond shapes.
Bake in the preheated oven at 175°C/350°F for 45 to 50 minutes, or until the top is deeply golden brown and the edges appear crisp.
Remove the hot baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry. You should hear a distinct sizzling sound as the pastry absorbs the liquid.
Allow the baklava to rest uncovered at room temperature for at least 4 hours, allowing the syrup to fully permeate the layers and set before serving.
Chef's Notes
- Clarifying your butter is highly recommended. It prevents the milk solids from burning and gives the pastry a cleaner, more pronounced buttery crunch.
- The golden rule of baklava is temperature contrast. Cold syrup on hot pastry ensures the filo absorbs the sweetness while retaining its shattered, crisp texture.
- Do not rush the resting phase. The 4-hour minimum rest is crucial for the syrup to distribute evenly and for the sugars to slightly crystallize, stabilizing the dessert for serving.
- When cutting the raw pastry into diamonds, hold the layers down gently with two fingers on either side of the knife to prevent the top sheets from sliding out of place.
Storage
Refrigerator: 2 weeks — Store in an airtight container. Refrigeration changes the texture slightly but extends shelf life.
Freezer: 3 months — Freeze fully baked and cooled pieces in an airtight container separated by parchment paper. Thaw at room temperature.
Troubleshooting
Soggy or mushy base
Cause: Pouring hot syrup over hot pastry, which steams the delicate filo instead of keeping it crisp.
Fix: Cannot be fixed
Prevention: Always strictly ensure temperature contrast: the syrup must be entirely cool before pouring it over the freshly baked, hot pastry.
Filo dough shattering while assembling
Cause: The dough dried out from exposure to the air.
Fix: Patch torn pieces together with melted butter; the layering will hide internal tears.
Prevention: Keep the unrolled stack of filo covered with a lightly damp kitchen towel while working.
Dark specks on the finished top layer
Cause: Milk solids in the butter burned during baking.
Fix: Cannot be fixed
Prevention: Clarify the butter completely by skimming off the white foam after melting, leaving only the pure yellow butterfat.
Cultural Context
Baklava is a magnificent jewel of Ottoman cuisine, with origins hotly debated but deeply rooted in the royal kitchens of the Topkapi Palace in Istanbul. The act of rolling filo dough to near-transparency was considered a high art form. Today, it remains a celebratory centerpiece across the Mediterranean and Middle East, often served during significant holidays and weddings.
