I love making desserts, and this Easy Honey Walnut Baklava recipe made me swoon! It’s probably the best baklava recipe I’ve tried in years. 
You’ll genuinely enjoy this homemade baklava. If this is your first time hearing about this, there’s also another variation of the recipe, known as Pistachio Baklava, which also tastes great, just like this version of baklava. The recipe is a little time-consuming to make, but it is not difficult and is well worth your time and effort. As an Amazon Associate, I earn from qualifying purchases. We have affiliate relationships, which means we may earn a small referral commission at no additional cost to you if you shop using our links.
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What is Baklava?
Baklava is a delicious, sweet, and flaky pastry. It’s created with many layers of filo dough (also known as phyllo sheets), butter, nuts, spices, and honey. This recipe originated in Greece and has existed in the many cuisines of other former Ottoman Empire countries. The Greek Baklava has many variations that you can find in Greece. This is also widely enjoyed in various countries and Arabic and Middle Eastern cultures. 
This delicious dessert is usually served on special occasions, and holiday seasons, or enjoyed as an afternoon snack with Turkish coffee. Baklava is traditionally cut in diamond shapes. Are you curious to learn more about the history of this delicious puff pastry? Click this link to read more about it!
What To Serve with Easy Honey Walnut Baklava
- Ice cream
- Kaymak (Turkish cream)
- Turkish coffee
Kitchen Tip
- The phyllo pastry sheets dry out very quickly. For best results, be sure to keep it covered with a damp tea towel while building your baklava to prevent it from drying out.
- The baklava must be stored and covered at room temperature. Do this so it stays fresh for two weeks.
Ingredients for Easy Honey Walnut Baklava
- 10 oz. butter, melted
- 25 sheets of phyllo dough (filo), thawed according to package directions
- 1 lb. walnuts, finely chopped
- 1 T. ground cinnamon
- 1/2 t. ground clove
- 2 c. sugar
- 1 c. honey
- 2 c. water
- 1 lemon, sliced
- 1 lemon, freshly squeezed to yield 1/4 c. lemon juice
Supplies Used
- Pastry brush
- Airtight container (for your leftovers)
As an Amazon Associate, I earn from qualifying purchases.
How To Make Easy Honey Walnut Baklava
#1. Preheat the oven to 350° F. #2. Brush a 9×13-inch baking dish with melted butter. #3. Add one sheet of filo pastry to the baking dish. Brush this first layer of dough with butter. Repeat this process with 10 sheets of filo dough. Cover the filo with a damp tea towel as you are working to prevent filo sheets from drying out. #4. In a medium bowl, combine walnuts, cinnamon, and clove. Sprinkle a cup of the nut mixture evenly over the layers of phyllo dough. #5. Remove the damp towel and continue to layer the remaining 15 filo sheets on top of the walnut mixture. Brush the phyllo layers with butter as you build your baklava. 
#6. Place the baklava in the refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from the fridge and slice it into four long vertical strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond-shaped slices. 
#7. Pour any remaining butter over the baklava. #8. Place in the oven and bake for 50-60 minutes, or until all the filo sheets are golden brown and crispy.
Making and Putting the Honey Syrup
#9. While baklava is baking, gather your syrup ingredients. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat and let the syrup simmer for 10 minutes. Remove from the heat and stir in the lemon juice. 
#10. Remove the baklava from the oven when finished baking. While it is piping hot, pour the sweet honey syrup on top of the baklava. Make sure that the entire pan is drowned in the hot syrup. 
#11. Let the honey baklava cool at room temperature for at least 4-6 hours before serving. Note that the baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy! 
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My favorite time-saving kitchen gadgets are also on my Amazon Storefront. As an Amazon Associate, I earn from qualifying purchases.More Dessert Recipes to Try
Did you enjoy this sweet treat? I highly recommend trying these other dessert recipes that are as delicious as this Honey Walnut Baklava:
- Mini Apple Pies
- Apple Tarte Tatin
- Creamy Pumpkin Mousse
- Cinnamon Apple Blondies
- Cranberry Almond Cookies
- Lemon Strawberry Shortcake
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Easy Honey Walnut Baklava
Ingredients
- 10 oz. butter , melted
- 25 sheets of phyllo dough filo, thawed according to package directions
- 1 lb. walnuts , finely chopped
- 1 T. ground cinnamon
- 1/2 t. ground clove
- 2 c. sugar
- 1 c. honey
- 2 c. water
- 1 lemon , sliced
- 1 lemon , freshly squeezed to yield 1/4 c. lemon juice
Instructions
How To Make Easy Honey Walnut Baklava
- Preheat the oven to 350° F.
- Brush a 9x13-inch baking dish with melted butter.
- Add one sheet of filo pastry to the baking dish. Brush this first layer of dough with butter. Repeat this process with 10 sheets of filo dough. Cover the filo with a damp tea towel as you are working to prevent filo sheets from drying out.
- In a medium bowl, combine walnuts, cinnamon, and clove. Sprinkle a cup of the nut mixture evenly over the layers of phyllo dough.
- Remove the damp towel and continue to layer the remaining 15 filo sheets on top of the walnut mixture. Brush the phyllo layers with butter as you build your baklava.
- Place baklava in the refrigerator for at least 15 minutes to chill for even slicing. Remove the baklava from the refrigerator and slice the baklava into 4 vertical long strips. Next, make 10 or 11 diagonal cuts to create the traditional diamond-shaped slices.
- Pour any remaining butter over the baklava.
- Place in the oven and bake for 50 - 60 minutes or until all of the filo sheets are golden brown and crispy.
Making and Putting the Honey Syrup
- While baklava is baking, gather your syrup ingredients. In a medium saucepan, combine sugar, honey, water, and lemon slices. Heat over medium heat and let the syrup simmer for 10 minutes. Remove from heat and stir in the lemon juice.
- Remove the baklava from the oven when finished baking. While it is piping hot, pour the sweet honey syrup on top of the baklava. Make sure that the entire pan is drowned in the hot syrup.
- Let the honey baklava cool at room temperature for at least 4-6 hours before serving. Note that the baklava should be stored covered at room temperature. It will stay fresh for two weeks. Enjoy!
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