Amar Hadžić · 5 months ago
Authentic and not complicated. I served it with fresh bread and a simple salad.
Photo: Wikimedia Commons
Baklava with walnuts
Forty sheets of filo, layers of walnuts and clarified butter, baked crisp and soaked in lemon syrup. The festive sweet of Bajram tables from Prizren to Sarajevo to Istanbul.
Prep45 min
Cook1 hr
Total1 hr 45 min
Servings24
DifficultyMedium
Calories290 kcal
Ingredients
Baklava
Syrup
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Method
6 steps · 1 hr 45 min
-
1
Boil sugar and water for 10 minutes, add lemon juice and honey and cool completely.
-
2
Brush a 25 x 35 cm tin with butter. Lay 10 filo sheets, brushing each with butter.
-
3
Scatter a third of the walnuts mixed with cinnamon, then 8 buttered sheets. Repeat twice, finishing with 12 sheets.
-
4
Cut into diamonds all the way to the bottom and pour the remaining butter over.
-
5
Bake at 170°C until deep golden and crisp.
-
6
Ladle the cold syrup over the hot baklava and leave uncovered for at least 6 hours.
Cook's tip: Cold syrup on hot baklava keeps it crisp. Clarified butter does not burn and gives the cleanest layers.
Equipment
25 x 35 cm baking tin
pastry brush
sharp knife
Nutrition
Per serving
290kcal
4 gProtein
32 gCarbs
17 gFat
| Nutrient | Amount | Daily value |
|---|---|---|
| Energy | 290 kcal | 14% |
| Protein | 4 g | 8% |
| Carbohydrates | 32 g | 12% |
| Fat | 17 g | 22% |
| Fibre | 1 g | 4% |
| Sugars | 22 g | 44% |
| Salt | 0.1 g | 2% |
Estimated per serving from standard ingredient values. Daily values are based on a 2,000 kcal diet.
Ratings and reviews
Cooked it? Tell others how it went and what you changed.
4.5
12 reviews
Daniel Fischer · 1 month ago
Good base recipe. I let it rest longer as suggested and it was worth it.
Vladimir Nikolic · 3 months ago
Best version I have tried. I used the cook mode on my phone and the timers were really handy.
Louise Jacobs · 3 months ago
Lovely flavour. I would make a bit more sauce next time.
Vuk Simic · 4 months ago
Very good. I added a little more garlic and a pinch of chilli, next time I will reduce the salt slightly.
Megi Cela · 1 month ago
Lovely flavour. I would make a bit more sauce next time.
Arben Krasniqi · 3 months ago
Very good. I added a little more garlic and a pinch of chilli, next time I will reduce the salt slightly.
Anna Fischer · 4 months ago
Really nice, my partner loved it. The shopping list feature saved me a trip back to the shop.
Liridon Bajrami · 6 months ago
Made this for Sunday lunch and the Baklava with walnuts disappeared in minutes. Exactly like my grandmother made it.
Uran Rama · 2 months ago
Cooked it for guests and everyone asked for the recipe. I doubled it and it scaled perfectly.
Adam El Amrani · 4 months ago
My kids ate two portions each. Will make again next week.
Paul Schmidt · 3 months ago
Finally a Baklava with walnuts recipe with proper quantities. Tastes like the one from home.
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See allBaklava with walnuts
Ingredients
Step 1 of 6
Boil sugar and water for 10 minutes, add lemon juice and honey and cool completely.
Step 2 of 6
Brush a 25 x 35 cm tin with butter. Lay 10 filo sheets, brushing each with butter.
Step 3 of 6
Scatter a third of the walnuts mixed with cinnamon, then 8 buttered sheets. Repeat twice, finishing with 12 sheets.
Step 4 of 6
Cut into diamonds all the way to the bottom and pour the remaining butter over.
Step 5 of 6
Bake at 170°C until deep golden and crisp.
Step 6 of 6
Ladle the cold syrup over the hot baklava and leave uncovered for at least 6 hours.