Walnut Baklava

Walnut Baklava

Ingredients for Syrup:

2½ cups sugar
1½ cup water
1 teaspoon vanilla sugar
Juice of 1 lemon

Ingredients for Baklava:

1 box phillo pastry dough
4 cups chopped walnuts
1 cup sultana raisins
1 teaspoon cinnamon powder
2 tablespoons orange juice
3 tablespoons honey
1½ sticks unsalted butter,

Makes about 20 squares or 40 triangles.


  • Combine sugar and water and cook over medium heat. After syrup come to a boil cook for 5 more minutes and remove from the heat. Do not let it get too thick when it's still cooking or it won't be absorbed by the phillo dough.
  • Cool syrup at room temperature than mix in lemon juice. Cover and place in the refridgerator.
  • Combine orange juice and honey. Place walnuts and raisins in the medium size bowl, sprinkle with cinnamom powder and mix well. Mix in honey and orange juice mixture, one spoon at the time, so that the walnuts stick together but are not dripping.
  • Mix melted butter and warm water. Using a pastry brush, put a coat of butter on cookie pan. The best cookie pan will be the one which is same size like philo pastry, so you don't have to fold the pastry.
  • Place 1 sheet of phillo on top of butter. Brush sheet with butter then put another sheet on top of that one. Continue until you've used 1/4 of the phillo pastry dough.
  • Spread the walnut mixture on the phillo, leaving a tiny bit of space at the edges. Cover with the 2 sheets of philo pastry and repeat the process until you use all of the walnut mixture. Reserve 5 to 6 sheets of phillo pastry for the top. Cover walnut mixture withreserved phillo pastry, and brush each sheet of reserved philo pastry with butter mixture. Make sure the top of the baklava has butter spread all over it.
  • Preheat oven to 350 degrees F.
  • Cut the baklava in nice squares or triangles and place in oven at 350 degrees for about 15 to 18 minutes or until golden brown. Watch it closely and don't let it burn.
  • When the Baklava is done, pour the syrup on top - a little at a time using a spoon or ladle.

TIP: It is very important to remember that when combine baklava and syrup always use hot baklava and cold syrup or cold baklava and hot syrup combination. So if you forgot to prepare syrup, or there is not enough syrup, don't worry, just cook the syrup and pour hot syrup on cold baklava and it will be perfect.

NOTE: You want the maximum amount of syrup to be absorbed.

Real Cooking

Easy Desserts
Did You Know?
The history of baklava is not well-documented; it has been claimed by many ethnic groups, but there is strong evidence that it is of Central Asian Turkic origin, with its current form being developed in the imperial kitchens of the Topkapi Palace.

In Turkey, Gaziantep is famous for its baklava and regarded there as its native city, though it only appears to have been introduced to Gaziantep from Damascus in 1871. In 2008, the Turkish patent office registered a geographical indication certificate for Antep Baklava.

In Turkey, baklava is typically served with whipped cream and pistachios.

In Bosnia-Herzegovina, most Bosnians like their baklava rich in nuts and filling. Bosnians eat Baklava only on special occasions, mostly eaten in the holy months of Ramadan (Ramazan in Bosnian) and Eid (Bajram in Bosnian).

In Iran, a unique, dryer version of baklava is cooked and presented in smaller diamond-shaped cuts flavored with rose water.

In Afghanistan, baklava is prepared into triangle-shaped pieces and is lightly covered in crushed pistachio nuts.