Honey Walnut Baklava Recipe : A Delicious Combination of Sweet and Nutty Flavours !

Are you a fan of sweet and nutty flavours? Then you'll love this delicious honey walnut baklava recipe! Baklava is a popular dessert that originated in the Middle East and has become a beloved sweet treat around the world. This version features layers of flaky phyllo pastry filled with a mixture of chopped walnuts, cinnamon, and sugar, and drizzled with a sweet and sticky honey syrup. The result is a dessert that's crunchy, nutty, and perfectly sweet.
In this step-by-step guide, you'll learn how to make baklava from scratch, how to make the nut filling, and how to assemble and bake the baklava. We'll also show you how to make the honey syrup that gives this dessert its signature sweetness. Whether you're looking for a new dessert to impress your guests or simply want to satisfy your sweet tooth, this honey walnut baklava recipe is sure to become a favourite!

#easybaklava

Ingredients:

450 g chopped walnuts/mixed nuts
1 tsp ground cinnamon
450 g filo pastry
1 cup melted butter
1 cup white sugar
1 cup water
½ cup honey
1 tsp vanilla extract
1 tsp lemon zest

Preparation:

Preheat oven to 175℃.
Butter a baking dish.
Keep 6 sheets of filo pastry aside.
Mix walnuts and cinnamon together.
Unroll the filo pastry and cut the stack in half, to fit the oven dish, if needed.
Cover the pastry with a damp cloth while assembling the baklava, to keep it from drying out.
Place 2 sheets of pastry on the bottom of the dish.
Brush some of the melted butter on the pastry.
Add 2-3 tbsp of nut mix on the pastry layer.
Repeat the layers until all the ingredients are used, ending with the 6 sheets of pastry you kept aside.
Cut the baklava in 4 long rows, then diagonally 9 times, to get diamond shapes.
Bake in the oven until the baklava is golden brown and crisp, around 50 minutes.
In the meantime, combine the sugar and water in a saucepan, over medium heat and bring to boil.
Stir in honey, vanilla and lemon zest.
Reduce the heat and simmer for 20 minutes.
Remove the baklava from the oven and immediately spoon the syrup over it.

Tips:

The baklava needs to be stored uncovered, if you cover it, it will turn soggy and it needs to stay crisp.
Don’t store it in the fridge, it will go soggy from the humidity.

Bon Appétit!

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