Follow these steps for perfect results
filo dough
defrosted
sugar
water
lemon juice
walnuts
chopped
sugar
cinnamon
unsalted butter
melted
Defrost filo dough overnight in the fridge or for 2 hours at room temperature.
Preheat oven to 350°F (175°C).
Prepare the syrup by combining sugar, water, and lemon juice in a saucepan.
Bring the syrup to a boil, then reduce heat and simmer for 10-15 minutes, or until slightly thickened. Let cool completely.
In a separate bowl, mix chopped walnuts, sugar, and cinnamon.
Melt the butter.
Grease a baking pan.
Layer filo dough sheets in the pan, brushing each sheet with melted butter. Use half of the filo dough.
Spread the walnut mixture evenly over the filo dough.
Layer the remaining filo dough sheets over the walnut mixture, brushing each sheet with melted butter.
Cut the baklava into diamond or square shapes before baking.
Bake for 45-60 minutes, or until golden brown.
Immediately pour the cooled syrup over the hot baklava.
Let the baklava cool completely before serving.
Expert advice for the best results
Use high quality butter for best flavor.
Make syrup ahead of time to allow it to cool completely.
Brush filo dough carefully to prevent tearing.
Everything you need to know before you start
20 minutes
Syrup can be made ahead
Dust with powdered sugar and garnish with chopped pistachios.
Serve with coffee or tea.
Serve at room temperature.
Sweet wine complements the baklava.
Strong tea cuts through the sweetness.
Discover the story behind this recipe
Often served during celebrations and special occasions.
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