📜 Phyllo sheets, thawed (for a 23×33 cm / 9×13 in pan): 450–500 g (16–20 sheets / 16–18 oz)
🧈 Unsalted butter, clarified & melted: 200 g (¾ cup / 7 oz)
🌰 Extra crushed walnuts or pistachios, for garnish: 2 tbsp (16 g / 0.6 oz)
Preparation
1️⃣ Make cool syrup: Simmer water, sugar, and lemon peel 8–10 min until lightly thickened. Off heat, stir in lemon juice (and honey if using). Cool completely; remove peel.
2️⃣ Mix filling: Combine walnuts, sugar, cinnamon, zest, and salt.
3️⃣ Layer: Brush the pan with butter. Lay 4 sheets phyllo, brushing each lightly. Scatter ¼ of the walnut mix. Repeat (2 sheets + butter + walnuts) three times. Top with 6–8 sheets, buttering each.
4️⃣ Score: With a sharp knife, cut into diamonds or squares all the way to the bottom.
5️⃣ Bake: Bake at 170°C / 340°F 50 min until deep golden.
6️⃣ Soak: Immediately pour cool syrup evenly over hot baklava. It should sizzle. Rest until the syrup is absorbed and the top turns glassy—at least 2 h (best overnight). Garnish with nuts.
Total Time
🕒 Prep: 30 min
🔥 Cook: 50 min
⏳ Total: 1 h 20 min
Nutritional Value
🔋 Energy: ~360 kcal
💪 Protein: ~6 g
🧈 Fat: ~23 g
🍞 Carbohydrates: ~34 g
🧂 Sodium: ~110 mg
Advice
Clarify the butter (or use ghee): milk solids are what scorch and soften layers. Brush thinly—too much fat glues sheets together instead of crisping them.
Why it works
A cool, slightly thick syrup on scorching-hot pastry seals the top into a crisp shell while the inner layers drink just enough to turn luscious; clarified butter keeps layers distinct and golden.
Twist
Swap ¼ of the walnuts for pistachios and add 1 tsp rose water to the cooled syrup for a fragrant Bosnian-meets-Levant note.
Status
Diamond-cut, glass-crisp, citrus-bright—this walnut baklava is pure Balkan patisserie. #grannyzen #baklava
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