Honey Baklava with Walnuts and Cinnamon

Honey baklava is flaky, crisp and tender. This Baklava recipe has walnuts and cinnamon layered between flaky phyllo dough brushed with melted butter. It’s baked and drizzled with a sugar and honey syrup to create a crispy, sweet, and impressive dessert!

One more recipe Gluten-Free Cashew Nut Baklava

Honey Baklava with Walnuts and Cinnamon – Recipe

The way of preparations – medium

Prep time

  • Prep time – 1 hour
  • Cooking time – 1 hour 15 minutes

Yields – 36 slices

Ingredients: 

Baklava Pastry & Filling

  • 1 (16 oz) pkg. phyllo dough, thawed according to package  instructions
  • 1 1/4 cups butter, melted
  • 4 cups walnuts, finely chopped
  • 1 teaspoon ground cinnamon

Syrup

  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/2 cup honey
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla

Instructions on how to make Honey Baklava with Walnuts and Cinnamon

  • Thaw phyllo dough completely
  • Let the package of phyllo sit, unopened,  for 1 hour
  • Butter the bottom and sides of a large rectangular 9×13-inch baking dish.
  • Trim phyllo to fit in the dish, if necessary.
  • Keep trimmed dough covered in a damp cloth so it doesn’t dry out.
  • Chop walnuts in a food processor.
  • Stir together the walnuts and cinnamon until combined.

Syrup

  • Prepare the syrup before assembling the baklava so it has plenty of time to cool completely before pouring over the baked phyllo dough.
  • Combine the sugar, water, honey, vanilla and lemon juice in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.
  • Reduce heat to medium-low and continue to boil for 4 minutes more without stirring.
  • Remove from heat and cool completely.

Baklava Assembly

  • Heat oven to 325 F.
  • Sprinkle approximately 1/5 of the walnuts and cinnamon mixture (roughly 3/4 cup) in a thin, even layer over the first 10 sheets of phyllo dough
  • Repeat 4 more times but with 5 sheets of phyllo dough instead of 10,
  • Brush each with butter before adding the next sheet.
  • Sprinkle with 3/4 cup of the walnut mixture.
  • Finish the baklava with a final, top layer of phyllo dough brushed with butter between the layers using the remaining 6-10 sheets of dough.
  • Brush the top sheet of phyllo dough with butter as well.
  • Carefully slice the baklava into 1 1/2-inch wide strips lengthwise, then slice diagonally to create diamond-shaped baklava.
  • Bake in the 325 degree F oven for 1 hour and 15 minutes, until the baklava is golden brown.
  • Remove from oven
  • Drizzle all of the cooled syrup over the baklava.
  • Bake in the 325 F for 1 hour and 15 minutes, until the baklava is golden brown.
  • Remove from oven and immediately drizzle all of the cold syrup over the baklava.
  • Set aside to cool completely at room temperature for 4-6 hours.
  • The finished baklava can be store for 1 to 2 weeks at room temperature.

Note:

Recipe originally from Natasha’s Kitchen with slight modifications

Leave a Reply

Your email address will not be published. Required fields are marked *