Traditional Greek Baklava Walnuts (Print Format)

Golden baklava layers with walnuts, pistachios, and honey-lemon syrup create a crisp and chewy treat.

# Ingredients:

→ Nut Filling

01 - 5.3 oz walnuts, finely chopped
02 - 5.3 oz pistachios, finely chopped
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon ground cinnamon

→ Phyllo Layers

05 - 15.9 oz phyllo dough (16-18 sheets), thawed
06 - 7 oz unsalted butter, melted

→ Honey Syrup

07 - 8 fl oz water
08 - 7 oz granulated sugar
09 - 6 fl oz honey
10 - 1 tablespoon lemon juice

→ Optional Topping

11 - Extra crushed pistachios for garnish

# Steps:

01 - Pulse walnuts and pistachios in a food processor or chop finely. Combine with sugar and cinnamon. Set aside.
02 - Unroll thawed phyllo dough and cover with a damp towel to prevent drying. Preheat oven to 325°F. Brush a 9x13 inch baking dish with melted butter.
03 - Place 8 to 10 phyllo sheets in the dish, brushing each with melted butter before adding the next. Work quickly to keep phyllo moist.
04 - Sprinkle one-third of the nut filling evenly over the layered phyllo.
05 - Add 5 more phyllo sheets, buttering each, then one more third of the nut mixture. Repeat once more, finishing with 10 to 12 buttered phyllo sheets on top.
06 - Trim edges if necessary. Cut unbaked layers into diamond or square shapes using a sharp knife.
07 - Bake uncovered at 325°F for 60 to 70 minutes, until top is golden brown and crisp.
08 - While baking, combine water, sugar, honey, and lemon juice in a saucepan. Bring to a boil, reduce to simmer, and cook for 10 minutes. Let cool slightly.
09 - Immediately after baking, pour warm syrup evenly over hot baklava. The syrup will sizzle, which is normal.
10 - Allow baklava to rest at room temperature for at least 4 hours to absorb syrup fully.
11 - Optionally sprinkle with crushed pistachios before serving.

# Tips:

01 - Use a damp towel to keep phyllo dough from drying out during assembly.
02 - Cutting baklava before baking ensures clean portions after cooking.
03 - Resting for several hours allows syrup to penetrate layers for optimal flavor and texture.

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