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Authentic Walnut Baklava

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PREP TIME
45 min
COOKING TIME
50 min
TOTAL TIME
1535 min
SERVINGS
20 servings
Dessert Greek
Authentic Walnut Baklava
Ingredients
  • 2 cups water
  • 2 cups white sugar
  • 4 whole cloves
  • 1/2 cinnamon stick
  • 1 lemon, juiced, divided
  • 1 pound finely chopped walnuts
  • 1 cup white sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, melted, or more as needed
  • 20 sheets phyllo dough
Instructions
1
Combine water, sugar, cloves, cinnamon stick, and half the lemon juice in a saucepan. Heat it over high heat until boiling, then decrease the temperature to low and let simmer for 15 minutes. Add the remaining half of lemon juice to the syrup during this time. Allow it to cool and refrigerate for at least 30 minutes.
2
Mix walnuts, sugar, ground cinnamon, and nutmeg in a bowl until well combined.
3
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease the bottom and sides of a 9x13-inch glass baking dish with butter.
4
Lay out phyllo dough on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel to keep it moist.
5
Place one sheet of phyllo dough in the prepared baking dish and brush it lightly with butter. Place another sheet on top, brushing it again with butter. Repeat this process four more times.
6
Spread one-third of the walnut mixture evenly over the phyllo dough in the baking dish. Place a sheet of phyllo dough on top, brushing it with butter. Repeat this process three more times.
7
Spread another one-third of the walnut mixture over the phyllo dough. Place a sheet on top and brush it with butter. Repeat this process three more times.
8
Spread the remaining one-third of the walnut mixture over the phyllo dough. Place a sheet on top and brush it with butter. Repeat this process until all the dough is used, finishing with five more layers.
9
Cut the baklava into 1-inch diamonds.
10
Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until it's lightly golden brown, taking about 35 to 45 minutes.
11
Pour the cooled syrup over the baked baklava and let it cool for at least one day to absorb the syrup.