If you have a sweet tooth and a love for rich, flaky desserts, you’re going to adore this Classic Walnut Baklava with Honey and Cinnamon Recipe. It’s a timeless treat that brings together layers of crisp phyllo dough, buttery walnuts, and a warm cinnamon aroma, all drenched in a luscious honey syrup. Every bite melts in your mouth with just the right balance of crunch and sweetness, making it a showstopper for any occasion or simply a cozy indulgence at home.
Ingredients You’ll Need
Gathering your ingredients for this Classic Walnut Baklava with Honey and Cinnamon Recipe is simple, yet each component plays a crucial role. From the flaky phyllo sheets that provide texture, to the chopped walnuts that add a satisfying crunch, and the honey that brings it all together with golden sweetness, every ingredient is essential for that perfect harmony of flavors.
- 16 oz phyllo dough (thawed): These thin sheets create the signature flaky layers essential to baklava’s delicate texture.
- 1 1/4 cups unsalted butter (melted): Butter adds richness and helps crisp up the phyllo beautifully.
- 1 lb walnuts, finely chopped: The star nut filling, offering a robust flavor and satisfying bite.
- 1 tsp ground cinnamon: Adds warmth and depth to the nut mixture, elevating the overall taste.
- 1 cup granulated sugar: Sweetens the syrup that softens the layers without overwhelming the nuts.
- 2 Tbsp lemon juice: Brings brightness to the syrup, balancing the sweetness perfectly.
- 3/4 cup water: The base of the syrup that unites all the flavors.
- 1/2 cup honey: The luscious golden drizzle that makes baklava irresistibly sticky and flavorful.
- Melted chocolate chips & chopped walnuts (optional): Great for garnishing and adding a personal touch with extra indulgence.
How to Make Classic Walnut Baklava with Honey and Cinnamon Recipe
Step 1: Prepare the Nut Filling
Start by finely chopping your walnuts, then combine them with the ground cinnamon in a large bowl. This mixture will be the fragrant, crunchy heart of your baklava, so take your time to ensure the nuts are chopped evenly for the best texture.
Step 2: Layer the Phyllo Dough
Grease your baking pan generously with melted butter to keep the phyllo from sticking. Lay one sheet of phyllo dough down, brush it with butter, and repeat layering about 8 sheets this way. Then spread a thin, even layer of your walnut-cinnamon mixture. Continue layering phyllo sheets and nuts alternatively, finishing with about 8 layers of phyllo on top, each brushed with butter. This layering is what gives baklava its signature, delicate flaky structure.
Step 3: Cut the Baklava
Before baking, gently cut the assembled baklava into diamond or square shapes using a sharp knife. This step ensures it bakes evenly and makes serving a breeze after it’s done.
Step 4: Bake Until Golden
Place the pan in a preheated oven at 350°F (175°C) and bake for about 75 minutes, or until the baklava turns beautifully golden and crisp. The aroma during baking is absolutely irresistible, so prepare yourself for some serious cravings.
Step 5: Prepare Honey Syrup
While the baklava is baking, simmer sugar, water, lemon juice, and honey in a saucepan until the sugar dissolves and the mixture thickens slightly. This syrup will soak into the hot pastries, giving them that sticky-sweet finish.
Step 6: Pour Syrup Over Baklava
Once you take the baklava out of the oven, immediately pour the warm honey syrup evenly over the entire tray. Let it absorb completely as it cools, resulting in that iconic, luscious finish that’s both crunchy and tender in every bite.
How to Serve Classic Walnut Baklava with Honey and Cinnamon Recipe
Garnishes
To elevate your baklava, consider sprinkling some chopped walnuts on top or drizzling a little melted chocolate over each piece once cooled. These garnishes add a delightful texture contrast and a hint of decadence that will impress your guests.
Side Dishes
This Classic Walnut Baklava with Honey and Cinnamon Recipe pairs wonderfully with a scoop of vanilla ice cream or a dollop of thick Greek yogurt. The cool, creamy sides beautifully complement the rich, sweet baklava, balancing its sweetness.
Creative Ways to Present
For festive occasions, arrange your cut baklava pieces in a decorative circular pattern on a serving platter and dust lightly with powdered sugar or edible rose petals. This not only makes the dessert visually stunning but also impresses everyone before the first bite.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container at room temperature. Baklava retains its crispness best this way and will stay fresh for up to 5 days. Avoid refrigerating as it can soften the crisp layers.
Freezing
Baklava freezes well if wrapped tightly in foil and placed in a freezer-safe container. Freeze up to 2 months, and thaw at room temperature before serving to preserve the flaky texture.
Reheating
If you want to revive a little crunch after storage, reheat your baklava in a low oven at 300°F (150°C) for about 10 minutes. This will refresh the phyllo layers without drying out the dessert.
FAQs
Can I use other nuts instead of walnuts?
Absolutely! While walnuts are traditional and provide a rich flavor, you can substitute pecans, pistachios, or almonds for a unique twist. Just be sure to chop them finely for the best texture.
Is it necessary to thaw phyllo dough before baking?
Yes, thawing phyllo according to the package instructions is essential to prevent tearing and to achieve the proper crispness when baked. Typically, it takes a few hours in the refrigerator or overnight.
How sweet is this baklava?
This Classic Walnut Baklava with Honey and Cinnamon Recipe strikes a perfect balance between nutty richness and sweetness. The honey syrup adds deep sweetness without overwhelming the cinnamon and walnut flavors.
Can I prepare the syrup ahead of time?
Definitely! The honey syrup can be made a day in advance and refrigerated. Warm it slightly before pouring over the hot baklava to ensure it soaks in evenly.
What’s the best way to cut baklava?
Using a sharp knife, cut the baklava carefully into diamonds or squares before baking. This allows the syrup to penetrate fully, and the pieces are easier to serve once baked.
Final Thoughts
Making this Classic Walnut Baklava with Honey and Cinnamon Recipe is truly a labor of love, rewarding you with a dessert that’s both elegant and mouthwateringly delicious. Whether you’re treating yourself or impressing friends and family, this baklava is bound to become a cherished favorite. So grab your ingredients, warm up your oven, and dive into creating this timeless delight that brings a little sweetness and a lot of joy to any table.
Print
Classic Walnut Baklava with Honey and Cinnamon Recipe
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Total Time: 135 minutes
- Yield: 30 pieces
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This traditional Baklava recipe offers a delightful blend of crispy, flaky phyllo dough layered with a rich walnut and cinnamon filling, all drenched in a sweet honey-lemon syrup. Perfectly crisp on top and sticky-sweet inside, this classic Middle Eastern dessert is an indulgent treat for special occasions or anytime you crave a decadent pastry.
Ingredients
Baklava Layers
- 16 oz phyllo dough (thawed by package instructions)
- 1 1/4 cups unsalted butter (10 oz or 2 1/2 sticks, melted)
- 1 lb walnuts, finely chopped (about 4 1/4 cups unprocessed)
- 1 tsp ground cinnamon
Syrup
- 1 cup granulated sugar
- 2 Tbsp lemon juice (juice of 1/2 lemon)
- 3/4 cup water
- 1/2 cup honey
Optional Garnish
- Melted chocolate chips
- Chopped walnuts
Instructions
- Prepare the filling: In a bowl, combine the finely chopped walnuts with ground cinnamon and mix well. This mixture will add a warm spice and crunch to your baklava layers.
- Preheat and prepare phyllo: Preheat your oven to 350°F (175°C). Carefully unroll the thawed phyllo dough on a clean surface and cover it with a damp towel to keep it from drying out during assembly.
- Brush and layer phyllo sheets: Using a pastry brush, generously brush a 9×13 inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush with melted butter. Repeat this process, layering and buttering each sheet until you have about 8 layers.
- Add walnut filling: Evenly sprinkle a thin layer of the walnut and cinnamon mixture over the layered phyllo sheets.
- Continue layering: Add two more phyllo sheets, each brushed with butter. Then add another thin layer of the walnut filling. Repeat this layering process (two phyllo sheets, butter, walnut filling) until all the walnuts are used, finishing with a final 8 layers of buttered phyllo sheets on top.
- Cut the baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes all the way through to the bottom of the pan before baking to allow the syrup to soak in later.
- Bake: Bake in the preheated oven for 70 to 75 minutes, or until the baklava is golden brown and crisp on top.
- Prepare syrup: While the baklava bakes, combine sugar, water, lemon juice, and honey in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Remove from heat and let cool slightly.
- Pour syrup: When baklava is out of the oven, immediately pour the warm syrup evenly over the hot baklava, allowing it to soak through the cuts and layers.
- Cool and garnish: Let the baklava cool completely at room temperature to absorb the syrup fully, ideally for several hours or overnight. If desired, drizzle melted chocolate and sprinkle chopped walnuts on top for an extra decadent finish before serving.
Notes
- Ensure the phyllo dough remains covered with a damp towel during assembly to prevent drying and tearing.
- Cutting baklava before baking allows the syrup to penetrate the layers thoroughly.
- Letting baklava sit overnight enhances flavor and syrup absorption.
- You can substitute walnuts with pistachios or almonds for a different nutty flavor.
- Store baklava at room temperature in an airtight container for up to 5 days.
