This Honey Walnut Baklava is drenched in hot honey which allows the layers of phyllo pastry to stay crisp, unlike the sugar syrup coated version of baklava.
I find this baklava to be immensely more appealing because when made with a simple syrup (sugar and water), the beautifully thin layers of crisp pastry become soggy and wet.
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What is Baklava?
Baklava is a pastry created from layers of phyllo dough, chopped nuts and honey or a sugar syrup. It’s a dessert that comes from Middle Eastern, Greek, and Turkish cuisine, to name a few. It’s also delectable!
When we lived in North Hollywood, my Armenian neighbor used to bring us the sugar syrup topped baklava, and I just didn’t know how to tell her that we didn’t like it. We much preferred the Honey Walnut Baklava recipe that I’d discovered. This is the best baklava recipe, in my humble opinion.
How to Make Baklava
There’s no mixer involved, and unless you try to make your own phyllo dough, it’s really just a layering process. Mix the nuts, cinnamon and sugar, which you sprinkle in between 5 layers of buttered phyllo dough. Then mark the slices with a knife, bake and pour on the hot honey! See, I told you it was an easy recipe for baklava.
I used to make this easy baklava recipe frequently before I had children. After my daughter was born, I continued making baklava until I found out that she was severely allergic to tree nuts. Since she’s now studying at St Andrews, she’s far enough away from home for me to make it again!
You may also enjoy this nut topped coffee cake
It turned out as wonderful as I remember. Just be sure to use good quality, fresh nuts. If you would like, you can mix up the nuts a bit, too. I was 4 ounces short of a pound of walnuts, so I added pecans. If you think working with phyllo dough (filo dough) is a daunting task, it really isn’t. Just trim the dough to the size of the pan and keep it covered with a damp cloth.
Honey Walnut Baklava
slightly adapted from a Good Housekeeping recipe
Ingredients
- 454 g (4 cups) finely chopped walnuts and/or pecans (or your choice of tree nuts)
- 70 g (1/3 cup) sugar
- 1 tsp cinnamon
- 1 1lb (454 g) package of phyllo dough (thawed)
- 200 g (1 3/4 sticks butter), melted
- 340 g jar of honey
Special equipment: 9″ x 13″ pan (23 cm x 33 cm) and a pastry brush
Stir the nuts, sugar and cinnamon together in a large bowl and set aside.
Remove the phyllo dough from the package and unroll on the counter. Trim to 9″ x 13″ (23 cm x 33 cm) and cover with a damp cloth.
Brush the bottom of the pan with melted butter and place a sheet of phyllo dough into the pan. Next, carefully brush melted butter onto the sheet of pastry and top with another sheet. Butter and repeat until you’ve used 5 sheets of phyllo dough.
Divide the nuts mixture into 3 equal portions and sprinkle one third over the pastry layers in the pan.
Repeat with butter and pastry sheets again; top with nuts.
Then one last time with 5 more sheets of phyllo pastry and butter.
Using a sharp knife, cut halfway through the layers (lengthwise into 3, and crosswise into 4). Next cut each piece in half, diagonally to end up with 24 pieces total.
Bake in 300°F oven for about 1 1/2 hours or until top is golden brown. Remove from oven.
Heat honey until hot, then spoon over the baklava as soon as it comes out of the oven.
Allow to cool in tray on cooling rack. Keep at room temperature, covered with aluminum foil.
To serve, cut all the way through the layers to remove the pieces from the pan. Finally, you can eat a piece! Take a sweet bite of the crispy decadence and you’ll agree; this is the best baklava recipe, ever!
If for any reason you can’t use honey, how about an authentic Balkan (Bosnian) Baklava recipe? Aida from Balkan Lunch Box has a lovely site. Here’s her recipe.
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Honey Walnut Baklava
Easy step by step instructions to give you the most crunchy and delicious baklava you've ever tasted.
Ingredients
- 454 g (4 cups) finely chopped walnuts and/or pecans (or your choice of tree nuts)
- 70 g (1/3 cup) sugar
- 1 tsp cinnamon
- 1 1lb (454 g) package of phyllo dough (thawed)
- 200 g (1 3/4 sticks butter), melted
- 340 g jar of honey
- Oven temp: 300°F (150°C)
Instructions
- Stir the nuts, sugar and cinnamon together in a large bowl and set aside.
- Remove the phyllo dough from the package and unroll on the counter. Trim to 9" x 13" (23 cm x 33 cm) and cover with a damp cloth.
- Brush the bottom of the pan with melted butter and place a sheet of phyllo dough into the pan. Carefully brush melted butter onto the sheet of pastry and top with another sheet. Butter and repeat until you've used 5 sheets of phyllo dough.
- Divide the nuts mixture into 3 equal portions and sprinkle one third over the pastry layers in the pan.
- Repeat the pastry and buttering process with 5 more sheets of phyllo dough, and top with another third of the nuts.
- Repeat with butter and pastry sheets again; top with nuts, then one last time with 5 more sheets of pastry and butter.
- Using a sharp knife, cut halfway through the layers (lengthwise into 3, and crosswise into 4). Next cut each piece in half, diagonally to end up with 24 pieces total.
- Bake in 300°F (150°C) oven for about 1 1/2 hours or until top is golden brown. Remove from oven.
- Heat honey until hot, then spoon over hot baklava as soon as it comes out of the oven. Allow to cool in tray on cooling rack. Keep at room temperature, covered with aluminum foil.
- To serve, cut all the way through the layers to remove the pieces from the pan.
Notes
Special equipment: 9" x 13" pan (23 cm x 33 cm) and a pastry brush
Nutrition Information:
Yield: 24 Serving Size: 1 pieceAmount Per Serving:Calories: 192Total Fat: 12gCholesterol: 0mgSodium: 0mgCarbohydrates: 21gFiber: 0gSugar: 0gProtein: 2.5g
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
[…] a neighbor gave me some baklava he’d made, and I mentioned that I would have preferred it without cloves. He was […]
[…] You may also enjoy my honey walnut baklava recipe. […]
I have been making Bakalava for many years and one hint to keeping it crispy is to drain off as much butter as you can before pouring on the hot syrup. Simply place a cookie sheet over the dish, leave one corner open and with hot pads, tilt the dish until much of the fat runs out. Saves a few extra calories also.
I’ve never made baklava that wasn’t crispy as I always use this recipe. Also, there is no butter to drain in this recipe, Juley. I would simply use less butter if you’re throwing it away after it’s baked. I’d encourage you to try this recipe as I’d love to know what you think.
I have just one question…lol. I was just wondering after you do the first 5 layers of phyllo and butter, on the 5th do you put butter on it too before the nut mix or just straight to the nuts? Please help! Lol. Making this for the first time and super excited about it! Thank you for sharing all your recipes with us! I really appreciate it. You’re Ah-maz-ing!
You are so sweet, Amber! Thank you!
Yes, brush the 5th layer with butter then top with nuts and repeat :) Let me know how it turns out! Enjoy!
My main concern with this recipe is immediately pouring the hot honey on the baklava as soon as it comes out of the oven, because I have heard from other recipes rlto wait till it completely cools before doing this to avoid it getting soggy, and also to avoid covering it with foil while it cools. Any thoughts on this, and how does it turn out crispy with this recipe?? Thanks
Hi Amira, you are most likely new to my site, but if you get to know me, you’ll trust my recipes. I don’t give out recipes with instructions that don’t work. Many other bloggers are copying from each other and some don’t even know the basics of cooking/baking and are giving incorrect advice. I know of one Italian recipe that is completely wrong, and my theory is proven because 99% of bloggers and recipe sites have the same recipe!
To me, I don’t care what’s going on on other sites, I’m working in my kitchen and sharing recipes I make and love with my readers. So, all I can tell you is that pouring the hot honey on does NOT make it soggy. I also don’t know the science behind why it turns out crispy, but it does. I’ve made this lots of times and never had a soggy result.
Now it’s up to you to decide which recipe to use. Have a good weekend!
Made this recipe and Christina your recipes always work. And they’re good. What a brilliant baklava and it turned out exactly as you said. On the mark. And the honey is totally the way to do it. Crisp and utterly delicious. I used organic avocado blossom honey as that’s what I had in the kitchen. It added a very interesting dimension. Next time I’ll use orange blossom honey. Used 1/4 cashews and 3/4 walnuts. Delicious. Thank you for sharing this fantastic recipe. Mo.
Oh thank you so much, Mo! Love to hear it. I love your choice of hone and combination of nuts! Now I want baklava! (would you mind clicking on the star rating above the PRINT button in the recipe card above? if it’s not a bother) Thank you, again!
[…] Link to Recipe: https://www.christinascucina.com/honey-walnut-baklava/ […]
[…] And why not make baklava for dessert?! […]
Hi
You mention 1lb of walnuts(4 cups) however, 1lb is 16 oz so 2 cups? I this correct?
Thanks
No this is not correct and exactly the reason I advise the use of a kitchen scale. You are mixing up weight and volume. Please use either 1 lb of nuts or 4 cups of nuts, but I IMPLORE YOU to invest in a kitchen scale for baking. They are very inexpensive and you won’t regret it. :)
I love Baklava so much. My family not so much. SO whenever I have the “want” to get some I go to the weekend art and food market to grab some. I will try this, but pretty sure it won’t come out how great it looks here!
It looks pretty complicated, but it is really quite easy to make, Bee! Enjoy!
I was looking for baklava made with honey that could be shipped to my sister for her birthday but will send her the recipes so she can try to make them herself.
Better get her another present, then! Haha! Sounds good, Mary! :)
Hi – I would like to make this ahead of time. Can it be frozen? Thanks
[…] her she didn’t like them. Why didn’t she like them? Because of the sogginess factor. But she found a great substitute in honey. I like her recipe and you might too (look at those triangles, don’t you just want to grab […]
[…] Note: I adapted this from a Christina’s Cucina recipe. […]
Made this last night and let me say it is AMAZING! It was quite easy to make and so so delicious! I was impressed with how the pastry stayed crispy! I love the honey flavour and the addition of cinnamon is great! Thank you for yet another great recipe!! Will definitely be making this again!
I’m so happy to hear it, Anji! Thank you so much! :)
I’ve been searching for a good baklava recipe made with honey! I made one with a sugar syrup, took one bite and dumped the whole tray on the garbage. It was horrible and too sugary. So, I’m going to try your recipe and I know it’ll be perfect! Thank you for posting it!
Oh that’s so sad, but I know exactly how you feel. I just can’t eat those sugar syrup versions, either. I know you’ll love this crispy, honey-laden recipe, Joan! Let me know how it goes!
I have used other recipes before because I love Baklava so much. I love this one because it gives the perfect oven temp and time to make a fantastic golden-brown top! I mix half walnuts and half pecans and the ingredients are usually the same. Took this to a work potluck and I’m pretty sure I’m getting promoted because of this dessert haha! Thank you so much!!!
OMG, that’s too funny! Turned out well, then?! :) Thanks so much for letting me know, Mark! Sorry for the late reply as I’ve been out of town.
Can the recipe be halved? Thank you.
Sure, Paula. Just make sure you make it in a pan half the size so it will be thick enough. :)
I just followed the recipe and my family loved it. My niece said it was the best Baklava she ever ate.
Dan
Woo hoo! Love this type of comment! Thanks, Dan! :)
This recipe is easy and fabulous. I made it for Easter and my family loved it.
Fantastic to hear that, Cheryl! Thank you for coming back to let me know and so glad your family loved it! :) Hope you had a lovely Easter!
Can I make this ahead? How long will it stay fresh?
Absolutely, Joy. It’s probably good for up to 5 days (maybe even a week).
I thought making Baklava would be too difficult, but this was fairly easy and absolutely amazing!
I had several people say they didn’t care for the baklava they had tasted, and they were in Love with this recipe!
Thank you so much!
Oh dear! I missed your comment, Linda! Thank YOU so much for letting me know! That’s wonderful to hear and so glad you liked the recipe :)
I just made a double batch and it looks Fantastic. My last mother June Maire used to make it around Christmas. It took me a long time to put the two of them together. Not sure how my mom mother of 11 had time but what a great memory.
Wow! What a mother! 11 children and she still made baklava! Amazing Scott, and so glad you made it in her memory. Enjoy!
Hi Christina :)
I would be thankful if you lemme know the honey brand you used:)
I will definitely make it today and I will let you know my results soon :)
Honada
Hi Honada, I don’t know where you live, but if you are in the US and are near a Trader Joe’s, I usually buy their honey because I trust them. Any locally sourced honey near you would be good, too! Hope this helps!
Are you sure you use a whole 1 pound package, 2 rolls, of phyllo dough? If I followed directions correctly, I used only 20 sheets of dough, which wasn’t even one full roll. It is crazy delicious!!! I used half walnuts, half home grown hazelnuts, and honey from our own bees. Everyone raved about it! And, it’s been 3 days, there’s still some left, and it’s still crispy!
Hi Rachel, so happy to hear the results were to your liking! The walnut/hazelnut combo sounds fabulous, and no wonder it was so delicious since you used the honey from your bees! Best ingredients=best results!
Regarding the phyllo dough, the 1 lb package I buy is only in one roll, not two, and I’m sure I usually use most if not all of the sheets. Sounds like you’ve got extra phyllo to make another baklava soon! :) Thanks for the lovely review!
Is the temperature listed corrctly? I baked it at 300 °F for 1.5 hrs and the top never got golden. I ended up cranking it up to 400
Hi Urvish, yes, 300 F is correct. Did you have it on a lower rack? Maybe that is the reason why it didn’t color. How was it in the end?
My entire family told me not to make this recipe anymore, because it was too good and they couldn’t stop eating it,. So thank you for that. Incredible Recipe!
That’s the best compliment, Natash! Thank you SO much for letting me know-you don’t know how much I appreciate it! :)
That looks amazing! I love baklava but my daughter is allergic to nuts so never make it any more – yours looks delicious!
You’ll have to be like me and wait until she’s away at college! I couldn’t make it for years, either! Thank you for the compliment, Anna!
In nut-free household due to allergies. Trying it with pumpkin seeds and sunflower seeds. Also attempted a mock macadamia using water chestnuts but the trial bake on those didn’t work so well.
Thanks for the tips, Ley! Good to know on both. CC
Oh man, I wish I wasn’t allergic to nuts, this looks divine!!!
So sorry! My daughter is, too! :(
This was my first attempt making baklava, and they turned out PERFECT!!!!!!!!!!!!!!!! I will definitely be bringing these to an Oscar party next weekend to surprise my friend who I went to Greece with in college! She will most definitely swoon! Thank you for yet another fab recipe!!!!
Cheers! :)
That’s fantastic, Jennifer! So happy to hear it! (Are you sure they’ll last a week?) ;) Thanks for letting me know, it really means a lot!
My goodness, these are fabulous. Reminds me of when I was a student and shared a flat with 3 lovely Greek girls, who baked these a bit too often for my waistline, lol. Yours look terrific, Christina.
Oh I’m sure it didn’t do anything to your waistline! :) Thanks, Jill!
I’ve never made this but I LOVE IT! This recipe looks so perfect I think I’ll try making it :).
Good, you’ll love it!
This looks absolutely fabulous! You could put it side-by-side with a tray from a Middle Eastern bakery!
:)
Ahhhh Baklava! Makes me think of my grandmother. This recipe is a little different than hers. Can’t wait to try it!
Wonderful!
I love baklava, but can never finish a whole piece, it is so sweet. It is great with coffee!
That’s another reason I don’t like the syrup one, Andi. Very sweet. The honey one doesn’t seem as cloying to me.
I’m anxious to try your recipe Christina, I like the hot honey ingredient and not having made baklava before I think I could pull it off with your recipe and instructions – Happy Valentines Day
I’m sure you can, Jennifer! The main thing is to cut the pastry to size and keep it covered with a damp cloth. Buttering the pastry can be a bit difficult on the first layer after the nuts, but other than that, it’s a piece of cake! ;) Happy V Day to you, too!
I have yet to meet a baklava I didn’t love. You remind me that I have a recipe for baklava with lime and rose water. Yum!
Oh that’s good to hear! I’ve had many I didn’t like! Happy Valentine’s Day, David!