Baklava with walnuts
Baklava with walnuts is the ideal recipe for all nut lovers. Layered, crunchy baked filo pastry sheets with a buttery, tangy walnut filling, doused with sweet sugar syrup – who can resist that?
Baklava with walnuts – recipe with 6 ingredients
Every time I stand in an Arabic bakery, I feel like a little kid again. It smells wonderfully sweet, I stand in front of a huge selection of Arabic baklava and have to taste it before I can decide on a variety.
And to make things easy for myself, I decided that I would not only create the basic recipe for baklava, but also other varieties. The Arabic dessert looks like a high pastisserie, but you can easily make baklava with walnuts yourself.
I kept it really simple and therefore also used store-bought filo pastry. If you have the time and inclination, you can of course also make the wafer-thin dough yourself.
You only need 6 ingredients for the recipe for baklava with walnuts:
- You will need water, sugar and rose water for the syrup. You can buy the rose water in Arab supermarkets or online.
- You will need filo pastry, walnuts and butter for the baklava. You can also replace the butter with ghee or quickly make your own ghee.
So, how many ingredients do you already have in your cupboard? Probably more than half, and the rest are easy to get hold of.
Make your own baklava with walnuts in 3 steps
Have you ever made baklava yourself? It’s really not difficult at all and not very time-consuming. You only need a few minutes to brush the layers of dough.
- Boil the syrup.
- Brush the filo pastry with butter, fill with chopped walnuts and layer with the remaining buttered filo pastry sheets.
- Bake the baklava with walnuts until crispy and pour over the syrup.
These are the three basic steps for making baklava with walnuts. The butter has to be melted and the walnuts have to be chopped, of course, but these are such small steps that you’ll have them done in no time at all.
Important: Cut the baklava with walnuts into pieces before you put it in the oven. If you try to cut baked baklava, the fine layers will break and you will end up with a crumbly dessert. Whether you cut it into diamonds or rectangles is up to you.
Preparing this delicious dessert is really easy with my instructions – give it a try! I hope you enjoy it and, of course, bon appétit.
Please leave a comment to let me know how it turned out and give the baklava with walnuts recipe a rating if you like it.
Recipe for baklava with walnuts
Equipment
- Casserole dish (25 x 20 cm)
Ingredients
For the syrup
- 120 g Sugar
- 120 ml Water
- 1 Teaspoon Rose water
For the baklava
- 20 Sheets Filo pastry
- 150 g Walnuts
- 60 g Butter (or Ghee)
To garnish
- Chopped walnuts
Zubereitung
Preparation of syrup
- Dissolve the sugar in a pan of water and simmer over a medium heat until it turns into a syrup (approx. 6-10 minutes).
- Stir in the rose water and leave to cool.
Preparation of baklava
- Roast the nuts in a pan without fat until they start to smell. (Please make sure they don't get too dark!)
- Chop the roasted nuts with a food processor or knife. Put a few to one side for garnishing.
- Preheat the oven to 180°C top and bottom heat.
- Melt the butter in a saucepan.
- Unfold the filo pastry and cut to size for the baking tin.
- Place 1 layer of filo pastry in the tin and brush with butter. Repeat this process 7 times so that you have 8 buttered layers.
- Spread the chopped walnuts over the top layer.
- Now place another layer of filo pastry on top of the nuts and brush with butter. Repeat this process until the remaining sheets and butter have been used up.
- Cut the baklava into diamonds with a sharp knife, place in the oven and bake for approx. 30-35 minutes until crispy and golden brown.
- Remove the baklava from the oven and pour the syrup over it immediately. You can spread more or less syrup on the baklava depending on how sweet it is.
- Top with ground walnuts to taste and leave to cool.
Notes
Nährwerte
What is the shelf life of the baklava?
You can store the walnut baklava in an airtight freshness box or in a cookie tin. It will stay fresh for about 2 weeks. After that, it won’t taste as good.
If you want to keep it for longer, you can freeze it for about 6 months. However, thaw it slowly in the fridge.
If you liked the baklava with walnuts, then try the baklava with pistachios or the fantastic baklava cheesecake.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
