There’s something irresistibly enchanting about the Classic Walnut Baklava with Honey and Cinnamon Recipe that draws you in with its layers of crisp, golden phyllo pastry, the rich crunch of walnuts, and the warm embrace of cinnamon-scented sweetness all drenched in luscious honey syrup. This timeless dessert is not just a treat for the senses but a celebration of textures and flavors that have been cherished for generations. Perfect for special occasions or whenever you crave a sweet escape, this baklava blends simple, wholesome ingredients into a masterpiece that feels both cozy and luxurious.
Ingredients You’ll Need
The magic of this baklava lies in its deceptively simple ingredients, each playing a vital role in achieving the perfect balance of buttery crispness, nutty depth, and golden syrupy sweetness. With a handful of pantry staples, you’re all set to create a dessert that looks and tastes like it took hours of effort.
- Phyllo dough (16 oz): The delicate, paper-thin layers that create that iconic flaky texture you’ll love biting into.
- Unsalted butter (1 1/4 cups, melted): Essential for brushing between the phyllo sheets to get that rich, golden flakiness.
- Walnuts (1 lb, finely chopped): The star nut in this recipe, offering earthy flavor and satisfying crunch.
- Ground cinnamon (1 tsp): Adds a warm, aromatic touch that beautifully complements the nuts and honey.
- Granulated sugar (1 cup): Sweetens the syrup that envelopes the baklava, balancing the nutty and buttery flavors.
- Lemon juice (2 Tbsp): Brightens the syrup with a subtle tang, enhancing the complexity of the honey glaze.
- Water (3/4 cup): Used to make the delicate syrup that soaks into the pastry layers perfectly.
- Honey (1/2 cup): The golden, floral note that gives baklava its signature sweetness and sticky finish.
- Melted chocolate chips & chopped walnuts (optional garnish): A creative flourish that adds a bit of decadence and extra texture for serving.
How to Make Classic Walnut Baklava with Honey and Cinnamon Recipe
Step 1: Prepare your walnut mixture
Start by finely chopping the walnuts and mixing them with the ground cinnamon. This combination is going to infuse your baklava with that signature warmth and crunch, so make sure the nuts are chopped evenly to achieve consistent texture in each bite.
Step 2: Layer your phyllo dough
Brush your baking dish with some melted butter before you start layering the phyllo sheets. Place one sheet down, lightly brushing it with butter, then repeat for about 8 layers. This layering technique makes sure every bite is buttery and perfectly flaky.
Step 3: Add walnut filling
Evenly spread a generous layer of the walnut and cinnamon mixture over the phyllo base. This layer is where that rich, nutty flavor really shines through, so don’t skimp here!
Step 4: Continue layering phyllo and walnuts
Layer another 6 to 8 phyllo sheets over the nuts, brushing each sheet with butter just like before. Then add another walnut layer. Repeat this alternating layering until you finish with a top layer of phyllo sheets, brushing each sheet generously with butter to get that beautiful golden crust once baked.
Step 5: Cut before baking
Using a sharp knife, cut the baklava into diamond or square pieces before it goes into the oven. This helps the syrup seep in evenly later on and makes serving much easier.
Step 6: Bake until golden perfection
Bake your baklava at 350°F (175°C) for about 70 to 75 minutes or until it is deliciously golden and crisp on top. The aroma filling your kitchen at this stage will be utterly irresistible.
Step 7: Prepare the honey cinnamon syrup
While the baklava bakes, combine water, sugar, lemon juice, and honey in a saucepan. Bring to a boil, then lower the heat and let it simmer for around 10 minutes until slightly thickened. The syrup is the sweet jewel that soaks into the brittle layers, tying the whole dessert together.
Step 8: Pour syrup over hot baklava
As soon as you pull the baklava from the oven, slowly pour the warm syrup evenly over the entire dish. The syrup will absorb and give your baklava that sticky, sweet finish that everyone loves.
How to Serve Classic Walnut Baklava with Honey and Cinnamon Recipe
Garnishes
Elevate your baklava presentation with a sprinkle of finely chopped walnuts and a drizzle of melted chocolate on top. These garnishes add a visual pop and an extra layer of indulgence that guests won’t forget.
Side Dishes
Pair this luscious baklava with a cup of strong black coffee, Turkish tea, or even a dollop of lightly whipped cream to balance the sweetness. Fresh fruit like berries or sliced oranges can also lighten the richness beautifully.
Creative Ways to Present
For an impressive dessert platter, arrange your baklava pieces on a decorative tray lined with parchment paper, dust them lightly with ground cinnamon, and add edible rose petals or mint leaves around for a stunning finish. You can even serve individual portions atop small decorative plates with a side of syrup for extra drizzling.
Make Ahead and Storage
Storing Leftovers
Classic Walnut Baklava with Honey and Cinnamon Recipe tastes wonderful even after a day or two. Store leftover pieces in an airtight container at room temperature to maintain the crisp texture. Avoid refrigeration as it may soften the flaky layers.
Freezing
Baklava freezes well if wrapped tightly in plastic wrap and aluminum foil. Freeze in individual portions or a whole tray, and thaw at room temperature when ready to enjoy. Recrisp slightly in a low oven if needed.
Reheating
To bring back the freshly baked texture, gently warm your baklava in a 300°F (150°C) oven for about 10 minutes. This will crisp up the phyllo layers without drying out the syrup-infused filling.
FAQs
Can I use other nuts instead of walnuts?
Absolutely! While walnuts are traditional, you can try pistachios, almonds, or pecans for different flavors and textures. Just make sure to chop them finely like the walnuts for even layering.
Is it necessary to thaw phyllo dough before use?
Yes, thawing phyllo dough according to package instructions is essential to prevent tearing while layering. It becomes flexible and easier to work with when fully thawed.
How long does it take for the syrup to soak into the baklava?
It’s best to let the baklava rest for at least 4 hours after pouring the syrup, preferably overnight. This allows the syrup to penetrate every layer, making each bite perfectly moist and flavorful.
Can I make Classic Walnut Baklava with Honey and Cinnamon Recipe vegan?
You can make a vegan version by substituting the unsalted butter with a plant-based margarine or coconut oil and ensuring your honey is replaced with maple syrup or agave nectar. The results will still be delightful!
What type of honey works best for this recipe?
A mild-flavored honey like clover or wildflower is ideal so it complements the cinnamon and nuts without overpowering them. However, feel free to experiment with your favorites for unique flavor notes.
Final Thoughts
Making the Classic Walnut Baklava with Honey and Cinnamon Recipe at home is truly a rewarding experience. The way those crisp layers meld with a nutty, cinnamon-kissed filling and are bathed in golden honey syrup warms the heart and elevates any occasion. So grab your phyllo dough, gather your walnuts, and dive into this delightful journey of flavor and texture — your taste buds will thank you for it!
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
Description
This traditional Baklava recipe features layers of delicate phyllo dough filled with a spiced walnut mixture, baked until golden and crispy, then drenched in a sweet honey-lemon syrup. Perfect for a festive dessert or special occasion, this Baklava offers a rich texture with a balanced sweetness, enhanced by optional garnishes of melted chocolate and extra walnuts.
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
Garnish (Optional)
- Melted chocolate chips
- Chopped walnuts
Instructions
- Prepare the nut filling: In a bowl, combine the finely chopped walnuts and ground cinnamon thoroughly. Set aside to build the flavor.
- Assemble the Baklava: Preheat your oven to 350°F (175°C). Brush a baking dish with some of the melted butter. Carefully layer sheets of phyllo dough, brushing each sheet generously with melted butter before adding the next. After layering about 8 sheets, sprinkle evenly a layer of the nut and cinnamon mixture. Repeat layering phyllo and nuts until all the filling is used, ending with a top layer of about 8-10 phyllo sheets, each brushed with butter.
- Cut the Baklava: Using a sharp knife, cut the assembled pastry into diamond or square shapes before baking. This helps the syrup absorb later.
- Bake: Place the baklava in the preheated oven and bake for approximately 75 minutes or until the pastry is golden brown and crisp.
- Prepare the syrup: While the baklava is baking, combine the sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for about 10 minutes. Remove from heat and stir in the honey. Let the syrup cool slightly.
- Syrup application: Once the baklava is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava. Let it soak and cool completely to absorb the syrup fully.
- Garnish and serve: Optionally, drizzle melted chocolate over the cooled Baklava and sprinkle with chopped walnuts for extra flavor and decoration. Cut along the pre-sliced lines and serve.
Notes
- Thaw phyllo dough according to package instructions to avoid tearing during layering.
- Brush each sheet carefully with melted butter to ensure crispiness and prevent drying.
- Cutting the baklava before baking is important for proper syrup penetration after baking.
- The syrup should be poured warm over hot baklava to ensure proper absorption.
- Store baklava in an airtight container at room temperature for up to 5 days.
