Classic Balkan Walnut Baklava

Baklava is a rich layered dessert prepared throughout the Balkans, Eastern Mediterranean and surrounding regions.

This version combines crisp phyllo pastry with finely chopped walnuts and a fragrant lemon syrup. The syrup is poured over the hot pastry after baking, allowing every layer to absorb sweetness while remaining beautifully textured.

Prep time: 40 minutes
Bake time: 50 minutes
Cooling time: 4 hours
Total time: Approximately 5 hours 30 minutes
Servings: 24 pieces

Ingredients

For the baklava

• 450 g phyllo pastry
• 350 g walnuts
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves, optional
• 250 g unsalted butter, melted
• Chopped pistachios or walnuts, for garnish

For the syrup

• 400 g granulated sugar
• 300 ml water
• 150 g honey
• 2 tablespoons lemon juice
• 2 strips lemon peel
• 1 cinnamon stick
• 1 teaspoon vanilla extract, optional

Instructions

Prepare the syrup

1. Add the sugar, water, honey, lemon juice, lemon peel and cinnamon stick to a saucepan.
2. Bring to a boil over medium heat.
3. Reduce the heat and simmer for ten minutes.
4. Remove from the heat and add the vanilla, if using.
5. Allow the syrup to cool completely.

Prepare the filling

1. Finely chop the walnuts.
2. Combine them with the cinnamon and cloves.

Assemble the baklava

1. Preheat the oven to 175°C / 350°F.
2. Brush a 23 × 33 cm baking dish with melted butter.
3. Place one sheet of phyllo pastry in the dish and brush it lightly with butter.
4. Repeat until eight sheets have been layered.
5. Sprinkle a thin, even layer of walnuts over the pastry.
6. Add four more buttered sheets of phyllo.
7. Add another layer of walnuts.
8. Continue alternating four buttered sheets with walnut filling.
9. Finish with eight buttered sheets of phyllo on top.
10. Using a sharp knife, cut the baklava into diamond or square portions before baking.
11. Pour any remaining melted butter over the top.

Bake and finish

1. Bake for 45–55 minutes until deeply golden and crisp.
2. Remove the baklava from the oven.
3. Immediately pour the cooled syrup slowly over the hot pastry.
4. Allow it to rest uncovered for at least four hours, preferably overnight.
5. Garnish with chopped pistachios or walnuts before serving.

Alya’s Kitchen Tips

Keep the phyllo pastry covered with a slightly damp kitchen towel while working because it dries quickly.

Use only a light layer of butter between sheets. Excess butter can make the pastry heavy.

The contrast between hot baklava and cooled syrup helps preserve the crisp layers.

Storage

Store covered at room temperature for up to five days.

Avoid refrigerating unless necessary, because cold storage can soften the phyllo pastry.