Walnut and honey baklava
A rich and fragrant walnut baklava featuring layers of golden, buttery filo pastry, warm spices, and citrusy syrup. Perfect for special occasions or indulgent treats, this Middle Eastern-inspired dessert is crisp, sticky, and utterly irresistible.
Updated : 02 July, 2025
Easy
More than 1 hour.
Ingredients
For the filling
500 grams
Walnuts
1 teaspoon
Cinnamon
1
Oranges
50 grams
Butter
pinch
Salt
For the pastry
200 milliliters
Butter
24 sheet
Phyllo dough
For the syrup
250 grams
Sugar
100 grams
Honey
1
Oranges
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C.
Step 2
Begin by preparing the filling. Finely grind a portion of the walnuts, leaving them slightly coarse rather than powdery to maintain texture. Chop the rest of the walnuts and mix them with the ground nuts. Add cinnamon, orange zest, and a generous pinch of salt. Stir in the melted butter and set the mixture aside.
Step 3
Line a large baking tin (approximately 30x25cm) with two sheets of baking paper placed crosswise so they overhang all sides - this will make it easier to lift the baklava out later.
Step 4
To assemble, brush the base of the baking paper with butter. Trim the filo pastry sheets to fit the tin - usually two sheets will cover the base. Lay down one layer of filo, brush with butter, and continue layering until you have six buttered sheets.
Step 5
Spread the nut filling evenly over the filo layers without pressing it down too firmly. Continue layering more filo sheets on top, brushing each with butter, until another six layers are built.
Step 6
Score the top into small diamond shapes by slicing just through to the filling in diagonal lines. Bake for approximately 35 minutes, or until the top is a deep golden brown. Remove from the oven and allow to cool.
Step 7
While the baklava cools, prepare the syrup. In a saucepan, combine sugar, honey, and orange zest with water. Heat gently until everything has dissolved, then simmer for about 10 minutes until it thickens slightly into a syrup.
Step 8
Pour the warm syrup evenly over the cooled baklava, allowing it to soak in fully. Leave to cool completely - ideally for a few hours.
Step 9
Once set, lift the baklava from the tin using the baking paper. Re-cut along the scored lines, this time slicing all the way through to the base. Use a long knife or dough scraper to press down cleanly through the layers. Store in an airtight container to keep the baklava crisp and fresh.