Authentic Walnut Baklawa

A scrumptious Walnut Baklawa that's made of layers of phyllo pastry filled with chopped walnuts and soaked in rosewater fragranced sugar syrup. Try this recipe to satisfy your cravings and impress your family!

Raw shelled walnuts Orange blossom water Rose water Sugar Ground cinnamon Phyllo Ghee Butter Simple syrup


Thaw the phyllo dough according to package instructions, and prepare the simple syrup ahead of time.

Coarsely chop the walnuts in the food processor and transfer them to a bowl.

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Add the sugar, cinnamon, rose water, and orange blossom water.

Mix well and set aside.

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Melt the ghee and butter in a bowl and set aside.

Brush 1 tbsp. of butter 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.

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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.

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Lay another 2 phyllo sheets on top and lightly brush with ghee mixture. Place another 3 sheets and repeat. For the last sheet, lightly brush.

You should have some ghee leftovers, about ½ cup.

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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.

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Place in the oven at 350 F for about 50-55 minutes, until it gets golden. Once out of the oven, pour the syrup on top.

Garnish with finely chopped pistachios and place into the fridge to cool for 2-3 hours.

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Once cooled, reinforce the cuts again. Let it come to room temperature before removing and serving.

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