Traditional Walnut Baklava

This golden-hued delicacy features layers of delicate phyllo dough embracing a rich walnut filling, crowned with crushed pistachios and soaked in a crystalline honey-sugar syrup. Each slice reveals the artistry of perfectly layered pastry, making it an irresistible addition to your dessert repertoire.

Ingredients

For the Phyllo Layers:

• 30-35 sheets phyllo dough, thawed
• 300g (1⅓ cups) clarified butter, melted
• ½ cup vegetable oil
• Extra melted butter for brushing

For the Filling:

• 4 cups walnuts, finely chopped
• 2 tablespoons granulated sugar

For the Syrup:

• 4 cups granulated sugar
• 4 cups water
• 1 tablespoon lemon juice
• 1 cinnamon stick (optional)

For Garnish:

• 1 cup ground pistachios
• Extra crushed pistachios for sprinkling
• Rose petals (optional)

Instructions

Prepare the Syrup (Make First):

1. Combine sugar and water in a medium saucepan
2. Heat while stirring until sugar dissolves completely
3. Add lemon juice and cinnamon stick if using
4. Bring to a boil, reduce heat, and simmer for 15-20 minutes
5. Remove from heat and let cool completely
6. Remove cinnamon stick before using

Prepare the Filling:

1. Process walnuts until coarsely ground (avoid over-processing)
2. Mix ground walnuts with sugar
3. Set aside

Assemble the Baklava:

1. Preheat oven to 175°C (350°F)
2. Trim phyllo sheets to fit your baking pan (13×9 inch recommended)
3. Mix melted butter with vegetable oil
4. Brush the baking pan with the butter mixture
5. Layer 3 phyllo sheets, brushing each with butter mixture
6. Sprinkle with walnut filling
7. Add 2 more buttered phyllo sheets
8. Repeat until all nuts are used
9. Top with 3-4 final phyllo sheets, brushing each layer
10. Brush top generously with butter mixture
11. Cut into diamond shapes
12. Bake for 45 minutes or until golden brown
13. Remove from oven and immediately pour cold syrup evenly
14. Sprinkle with ground pistachios

Expert Tips

• Keep phyllo sheets covered with a damp cloth while working
• Temperature contrast is crucial: hot baklava, cold syrup
• Cut before baking for clean edges
• Don’t overprocess the walnuts – they should have texture
• Use clarified butter for best results
• If top browns too quickly, cover with foil
• Let rest for 4-6 hours before serving

Serving Suggestions

Allow the baklava to absorb the syrup for at least 2-3 hours before serving. Present on a decorative platter, garnished with additional ground pistachios and rose petals if desired. Serve at room temperature alongside Turkish coffee or milk.

Storage Instructions

• Store at room temperature in an airtight container
• Keeps fresh for up to 1 week
• Avoid refrigeration as it toughens the phyllo
• Can be frozen unbaked for up to 3 months

Note: This recipe is designed for a 13×9 inch baking pan. Adjust quantities proportionally for different sizes.