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The dessert, From around the world

Walnut and honey baklava

Walnut and honey baklava is a dessert made of crisp phyllo layers filled with walnuts and pistachios, soaked in a honey and orange blossom syrup. For 6 people, it takes 45 minutes of active work and is made entirely the day before, for €1.50 per person and medium difficulty. The key to success is pouring cold syrup over hot baklava to keep the layers crisp.

I'm making you a walnut and honey baklava, crisp layers soaked in syrup that you can make days ahead.

Walnut and honey baklava
For
6 people
Work
45 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.50
Calories per person
500 kcalcalculated by Kiloach, your weight coach

Walnut and honey baklava plays on a simple contrast, the thin, crisp layers of golden phyllo against the soft, sticky honey and orange blossom syrup. The walnut and pistachio filling brings crunch and a warm hint of cinnamon, without becoming overly sweet when the syrup is measured right. It's a dessert cut into small diamonds, perfect for ending a hearty meal on a note that's rich in flavor but light in portion.

It's an ideal dessert for a dinner with friends or a family meal in fall or winter, especially when you're hosting and want something that needs zero attention on the day itself. It pairs naturally with a Middle Eastern or Mediterranean menu, and works well served with a strong black coffee at the end of the meal, a small sweet note after a lively evening.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 55 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the day before, chopping the filling, layering the phyllo, baking, and making the syrup, which needs to cool before it goes over the hot baklava. The baklava then soaks overnight, uncovered. On the day itself, just take it out a bit before dessert and serve the diamonds with a strong black coffee, with no last minute work at all.

The ingredients

6 people

Dairy

  • Phyllo pastry 250 g
  • Butter 150 g

Pantry

  • Walnuts 250 g
  • Unsalted pistachios 50 g
  • Sugar for the fillingoften in the pantry 40 g
  • Ground cinnamonoften in the pantry 1 tsp
  • Sugar for the syrupoften in the pantry 200 g
  • Wateroften in the pantry 20 cl
  • Honey 100 g
  • Orange blossom water 1 tbsp

Fruits and vegetables

  • Lemon 1

Allergens Gluten, Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Coarsely chop the walnuts and pistachios, then mix them with the sugar and cinnamon.

    Don't grind them to a powder, small pieces keep some crunch.

  2. Layer the baklava in a buttered dish, alternating phyllo sheets brushed with butter and layers of filling, finishing with phyllo.

    Keep the phyllo under a damp towel, it dries out and tears very quickly.

  3. Cut into diamonds before baking, then bake at 170°C until the top is golden. 45 min

    Cut all the way to the bottom with a sharp knife, once baked the sheets shatter.

  4. While it bakes, boil the water, sugar, honey and lemon juice for ten minutes, then add the orange blossom water and let cool. 10 min

    Let the syrup cool completely before using it.

  5. Pour the cold syrup over the hot baklava, then let it soak uncovered overnight.

    Only cover it once it's completely cold, otherwise the steam will soften it.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the baklava out a little before dessert and serve the diamonds with strong black coffee.

    Keep it at room temperature, in the fridge it hardens and loses its flavor.

Our tips to get it right

  • Brush each phyllo sheet generously with butter but don't overdo it, too thick a layer makes the baklava greasy instead of crisp.
  • Work quickly with the phyllo and keep the whole stack under a damp towel while you build the layers, it dries out and cracks within minutes of being exposed to air.
  • Let the baklava soak overnight before serving, the syrup needs time to work its way down through all the layers.

The variations

  • Swap the walnuts for sliced almonds or chopped hazelnuts for a milder taste and a lighter color.
  • For a quicker version, use a roll of phyllo already cut to the size of your dish, you save time on assembly without losing any flavor.
  • Flavor the syrup with rose water instead of orange blossom for a more floral version, a classic choice in some Middle Eastern traditions.

What to serve it with

  • A strong black coffee
  • Mint tea
  • A scoop of vanilla ice cream

Storage

Baklava keeps for 4 to 5 days at room temperature, covered with a cloth or in an airtight container once fully cooled. It doesn't freeze well, the syrup makes the phyllo turn soft once thawed. Avoid the fridge, the cold hardens the pastry and sets the syrup.

Questions about this recipe

Can you use puff pastry or shortcrust instead of phyllo?

No, phyllo is essential for the thin, crisp layers that define baklava. Puff pastry or shortcrust would give a much thicker result with a completely different texture.

Why does baklava sometimes turn soggy?

It almost always comes down to temperature, the syrup needs to be cold when poured over baklava that's still hot, never the other way around. If both are hot or both are cold at the same time, the phyllo layers soak up too much liquid and go soft.

How do you cut baklava without ruining the layers?

Cut the diamonds before baking, using a sharp knife that goes all the way to the bottom of the dish. Cutting after baking shatters the phyllo sheets, which turn fragile and brittle once baked.

Can you use a different nut instead of walnuts or pistachios?

Yes, almonds and hazelnuts work very well and slightly change the taste and color of the filling. The key is to chop them coarsely to keep some crunch in every bite.

Can a walnut and honey baklava be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a walnut and honey baklava?

Allow 2 h in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a walnut and honey baklava?

About 500 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a walnut and honey baklava cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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