This Walnut Baklawa is a special, Middle Eastern dessert that’s made of layers of phyllo pastry, filled with crushed walnuts, and coated in sugar syrup that does not only go to your stomach but also to your heart! I’m sure it will be your go-to recipe anytime you crave something sweet.
As Ramadan is coming soon, you might be adding this delicious recipe to your dessert list for the holy month.
Crafting Tradition, One Layer at a Time
A Dessert That Many Countries Fight Over Its Origin
The history of this sumptuous aromatic, buttery, and flaky delicacy is quite controversial, and unfortunately not very well documented.
Various ethnic groups, including those from the Middle East, Greece, and Turkey, claim ownership of Baklawa and make it according to their respective traditions. Several historians think that it has roots in ancient Greece, where the “gastrin”- a dessert similar to the modern Baklawa- was created.
It’s extremely difficult to pinpoint its origins since every region has added its unique twist to it over time.
Regardless of historical controversies, Baklawa remains a delicious classic Mediterranean dessert dessert that’s easy to make and perfect for your cozy nights.
Sweet Perfection in Every Bite
Baklawa serves as both a sweet treat and a symbol of hospitality, cherished for its delicious flavor and the warmth it brings to gatherings.
Your All-time Favorite Traditional Baklawa
If you are not already a lover of Walnut Baklawa, you are going to be one as soon as you experience its heavenly taste. Apart from its deliciousness, it’s an easy-to-make recipe.
Yes, you heard me right! No matter how complicated it looks, the steps are super easy to follow and most of the work is for layering the baklawa.
No one can deny how beautiful this walnut baklawa is. It will make your gathering tables fancy and make your guests think you are a master chef.
Whatever occasion is coming your way, Walnut Baklawa will be your number one dessert recipe. It will wow them as each bite melts in their mouth.
Elevate Your Dessert Game
Homemade Treats and Community Favorites
After sharing my homemade baklawa and shawarma with my community, demand soared. Many requested me to prepare these delicacies, leading me to cater baklawa and maamoul during Ramadan and Eid. Baklawa often deemed the second most crucial Eid dessert, became a staple of celebration.
What You Will Need for This Tasty Baklawa
Raw shelled walnuts
Orange blossom water
Rose water
Sugar
Ground cinnamon
Phyllo
Ghee
Butter
Qater/ Simple syrup
For the Qater/ Simple Syrup:
Sugar
Water
Lemon juice
Orange blossom water
Sweet Indulgences Worth Savoring
Steps to Prep the Classic Baklawa with Walnuts
First, thaw the phyllo dough according to package instructions, and prepare the simple syrup ahead of time so it’s at room temperature.
Next, coarsely chop the walnuts in the food processor and transfer them to a bowl.
Then, add the sugar, cinnamon, rose water, and orange blossom water. Mix well and set aside.
Now, melt the ghee and butter in a bowl and set aside.
Then, count the phyllo dough sheets in the package; we are looking for 30-34 sheets. The Athens brand has two divided wrapped phyllo dough sheets per 1-pound package, which makes it easy to use.
After that, brush 1 tablespoon of butter/ghee onto your 9*13 pan. Trim about ½ inch to ¾ inch of phyllo dough from the short side to make it fit the pan. You can also use a slightly bigger pan without trimming.
Now, place 3 sheets of phyllo at a time, flat, then lightly brush with the ghee and butter mixture. Repeat until half the amount of sheets is finished.
Next, place the Baklawa filling evenly.
Then, layer another 2 phyllo sheets on top and lightly brush with butter/ghee mixture. Place another 3 sheets and repeat. For the last sheet, lightly brush. You should have some ghee/ butter left over, about ½ cup.
After that, cut the Baklawa into your desired shape, making sure to cut all the way to the bottom.
Now, pour the remaining amount of butter/ ghee all over, so it gets through the cuts.
Then, place it in the oven at 350 F for about 50-55 minutes, until it gets golden. You can rotate the pan halfway to make sure it browns evenly.
Once out of the oven, immediately pour the room-temperature Baklawa syrup on top.
Lastly, garnish the nut-filled Baklawa with finely chopped pistachios (if desired) and place into the fridge to cool for 2-3 hours.
Once cooled, reinforce the cuts again. Let it come to room temperature before removing and serving. Do not cover.
Authentic Walnut Baklawa Substitutes
Nuts: Instead of walnuts, you can use other nuts such as pistachios, almonds, or a mixture of different nuts to create your own unique flavor profile.
Sweetener: While simple syrup is commonly used in baklawa, you can substitute it with other sweeteners such as honey, maple syrup, or agave nectar for a different taste.
Shape: While baklawa is traditionally cut into diamond or square shapes, feel free to get creative with the presentation. You can cut it into rectangles, triangles, or even roll it into cigar shapes for a different presentation.
Pro Tips for This Authentic Walnut Baklawa Recipe
Stick the Baklawa in the fridge for a few hours after baking. It helps it stay crunchy and not soggy, and the layers stick to each other. Once cooled, you can remove it and leave it on the counter for a few hours to come to room temperature.
Mix ghee and unsalted butter for the best baklawa flavor.
Phyllo dough should be well thawed. The phyllo will become sticky and hard to manage with too much moisture. Keep the phyllo (fillo) in the package and refrigerate it for 12-14 hours before using it.
Make your simple authentic baklawa syrup ahead of time. It’s important that the syrup is cool when it hits the freshly baked, hot baklawa; this will ensure that the hot baklawa layers soak up as much syrup as possible. It can be prepared while the Baklawa bakes, but make sure to take it off the heat and place it in a cool place.
Prior to baking the walnut-filled Baklawa, make sure you cut it. The phyllo sheets are so flaky and will not cut evenly when baked. If you cut it after baking, you will not get clean pieces.
Love at First Bite
Storage Tips
Room Temperature: Baklawa can be stored at room temperature in an airtight container or wrapped tightly with plastic wrap for 1 to 2 weeks. Ensure that the container is sealed properly to prevent the baklawa from drying out.
Refrigeration: If you live in a warm or humid climate, or if you want to extend the shelf life of your baklawa, you can store it in the refrigerator. Place the baklawa in an airtight container or wrap it tightly with plastic wrap before refrigerating. Properly stored baklawa can last up to 2 to 3 weeks in the refrigerator.
Freezing: Baklawa can also be frozen for longer-term storage. Place individual pieces or the entire batch in an airtight container or freezer-safe bag. Ensure that the baklawa is wrapped tightly to prevent freezer burn. Frozen baklawa can last for up to 2 to 3 months in the freezer.
Thawing: When ready to enjoy frozen baklawa, allow it to thaw in the refrigerator overnight. Thawing at room temperature can cause condensation, leading to soggy baklawa.
Separation: When stacking multiple layers of baklawa, place parchment paper or wax paper between the layers to prevent them from sticking together.
Sweet and Crunchy Layers
Frequently Asked Questions (FAQs)
Despite having a flaky texture, puff pastry dough cannot be substituted for this Baklawa. Puff pastry puffs up during baking, making it unsuitable for Baklawa.
Instead of simple syrup, you might use honey. While some people prefer baklawa with honey, I prefer simple syrup flavored with orange blossom water.
Yes, Baklawa can be frozen. It can be frozen the same day it is baked or a few days later.
Must-try Dessert Recipes:
Basbousa Bil Qishta (Semolina Cake With Cream)
Halawat el Jibn (Sweet Cheese Rolls)
If you have tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Authentic Walnut Baklawa
Ingredients
- 3 cups raw shelled walnuts
- 2 tablespoons orange blossom water
- 1 tablespoon rose water
- ¾ cup sugar
- 1½ tablespoons ground cinnamon
- 1 pound phyllo
- ½ cup ghee
- ½ cup butter
- 1⅓ cups qater/ simple syrup
For the Qater/ Simple Syrup:
- 3½ cups sugar
- 2 cups water
- 1½ teaspoons lemon juice
- 1 tablespoon orange blossom water
Instructions
- Thaw the phyllo dough according to package instructions, and prepare the simple syrup ahead of time so it's at room temperature.
- Coarsely chop the walnuts in the food processor and transfer them to a bowl.
- Add the sugar, cinnamon, rose water, and orange blossom water.
- Mix well and set aside.
- Melt the ghee and butter in a bowl and set aside.
- Count the phyllo dough sheets in the package. We are looking for 30-34 sheets. The Athens brand has two divided wrapped phyllo dough sheets per 1 pound package, which makes it easy to use.
- Brush 1 tablespoon of butter/ ghee onto your 9*13 pan. Trim about ½ inch to ¾ inch of phyllo dough from the short side to make it fit the pan. You can also use a slightly bigger pan without trimming.
- Place 3 sheets of phyllo at a time, flat, then lightly brush with the ghee and butter mixture. Repeat until half the amount of sheets are finished.
- Place the walnut mixture evenly.
- Now, lay another 2 phyllo sheets on top and lightly brush with butter/ ghee mixture. Place another 3 sheets and repeat. For the last sheet, lightly brush.
- You should have some ghee/ butter leftover, about ½ cup.
- Cut the baklawa into your desired shape, making sure to cut all the way to the bottom.
- Pour the remaining amount of butter/ ghee all over, so it gets through the cuts.
- Place in the oven at 350 F for about 50-55 minutes, until it gets golden. You can rotate the pan half way to make sure it browns evenly. Once out of the oven, immediately pour the room temperature syrup on top.
- Garnish with finely chopped pistachios (if desired) and place into the fridge to cool for 2-3 hours.
- Once cooled, reinforce the cuts again. Let it come to room temperature before removing and serving. Do not cover.
Notes
- Stick in the fridge for a few hours after baking. It helps it stay crunchy and not soggy, and the layers stick to each other. Once cooled, you can remove and leave on a counter for a few hours to come to room temperature.
- To get the best flavor, it is recommended to mix ghee and unsalted butter.
- Phyllo dough should be well thawed. Too much moisture can result in sticky phyllo. Keep the phyllo (filo) in the package and refrigerate it for 12-14 hours before using it.
- Make your simple syrup in advance. It’s necessary that it hits the freshly-baked hot baklawa; this will ensure that the hot baklawa layers soaks up as much syrup as possible.
6 Responses
Best baklawah recipe ever . Thank you.
Love this baklawa recipe!! The most delicious Baklawa!!
First time making baklawa, loved loved loved it!! Super easy to follow and so crispy!
1st time I made this it was soooo easy! And sooo delicious and absolutely loved and devoured by my family alhumdulilaa! This recipe is super easy and flop proof!!! 10 out of 10 masha Allah!! Free Palestine. I’m making this again today for a party !!!!!
This turned out perfect! Better than store bought, I made it for an event and everyone loved it and asked for the recipe.
This is my go-to baklawa recipe! I make it every Ramadan and throughout the year to rave reviews. Follow the recipe as written, comes out perfect every time!