Baklava with walnuts
Thin layers of filo, chopped nuts and honey syrup. Convenient to cut into small portions for the holiday table.
Option: Basic recipe
120 min · 24 servings
Per serving
Approximately 273 kcal Protein: 3.6 g Fat: 18.1 g Carbohydrates: 26.4 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk, Wheat/Gluten
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
NHS: food allergyIngredients
- Filo dough - 450 g
- Walnut – 350 g
- Butter - 220 g
- Sugar - 250 g
- Water – 200 ml
- Honey – 120 g
- Lemon juice – 15 ml
How to cook
- For syrup, combine water, sugar, honey and lemon juice. Bring to a boil, simmer over low heat for 8–10 minutes and cool.
- Thaw phyllo according to instructions. Chop the nuts, melt the butter, grease the pan.
- Divide the phyllo into three pieces. Place the bottom part in the mold, greasing the sheets with oil. Then alternate between filling and middle sheets. Finish with the top unfilled phyllo, also brushing with butter.
- Cut the workpiece into pieces according to the number of servings. Bake at 180°C for about 50–60 minutes until golden brown.
- Pour the cooled syrup over the hot baklava. Let soak and cool before serving.
Products for the recipe
- Shelled walnuts — 350 g kernels for filling; grind into crumbs, not into a paste.
Translation and adaptation by Vostok Food: walnuts instead of pistachios, proportions of butter and syrup changed, cinnamon removed. Retained layers of phyllo and cold syrup for hot baking. Text - CC BY-SA 4.0. For the calculator, volumes are converted to approximate mass; Portions are specified for optional additives.
Source: Wikibooks contributors — Cookbook:Baklava with Pistachio Nuts · CC BY-SA 4.0