Baklava Recipe With Walnuts and Almonds

Baklava recipe

 The Spruce

  • Total: 85 mins
  • Prep: 40 mins
  • Cook: 45 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
370 Calories
26g Fat
32g Carbs
6g Protein
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Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 370
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 33%
Cholesterol 20mg 7%
Sodium 95mg 4%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Protein 6g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Baklava is the dish most people think of when they think Greek dessert. Baklava is a perennial favorite, a classic Greek pastry made with flaky phyllo dough that is layered with a cinnamon-spiced nut filling and bathed in sweet syrup. It’s crunchy and sweet and very decadent.

This particular version is sure to please not only people who love Greek food but also those who favor nuts in their desserts. In this case, walnuts and almonds combine to make this version of the Greek pastry rich and flavorful.

Ingredients

  • For the Filling and Phyllo
  • 1 pound walnuts (coarsely ground)
  • 1/2 pound almonds (coarsely ground)
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 18 (9x12-inch) sheets phyllo pastry sheets
  • 1/2 pound butter (unsalted, melted)
  • For the Syrup
  • 2 cups water
  • 1 1/2 cups sugar
  • 10 cloves (whole)
  • Juice of 1/2 lemon

Steps to Make It

Note: while there are multiple steps to this recipe, this baklava is broken down into workable categories to help you better plan for preparation and baking.

Prepare the Filling and Phyllo

  1. Gather the ingredients.

    Baklava recipe ingredients
    The Spruce 
  2. Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.

    Baklava recipe
     The Spruce
  3. Preheat the oven to 325 F.

  4. Carefully remove the phyllo roll from the plastic sleeve. If needed, using a scissor or sharp knife to cut the sheets to make ones that measure 9x12 inches. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

    Baklava recipe
     The Spruce
  5. Using a pastry brush, brush the bottom and sides of a 9x12-inch rectangular pan with melted butter.

    Baklava recipe
    The Spruce 
  6. Begin by layering 6 sheets of phyllo, making sure to brush each with melted butter.

    Baklava recipe
     The Spruce
  7. Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.

    Baklava recipe
    The Spruce 
  8. Continue layering another 6 sheets of phyllo, brushing each with melted butter.

    Baklava recipe
    The Spruce 
  9. Add the remaining nut mixture in an even layer.

    Baklava recipe
     The Spruce
  10. Top with the remaining phyllo sheets.

    Baklava recipe
     The Spruce
  11. Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting later. (You can place the pan in the freezer for 10 minutes or so to harden the top layers and then use a serrated knife to score.)

    Baklava recipe
     The Spruce
  12. Bake in a preheated oven for about 45 minutes or until the phyllo turns a rich golden color.

    Baklava recipe
    The Spruce 

Make the Syrup

  1. Gather the ingredients.

    Baklava recipe syrup recipe
     The Spruce
  2. In a medium saucepan, combine the water and the sugar and mix well.

    Baklava recipe
     The Spruce
  3. Add the cloves and simmer over medium-high heat for about 20 minutes. You want the syrup to be slightly thickened.

    Baklava recipe
    The Spruce 
  4. Remove from the heat and discard the cloves.

    Baklava recipe
     The Spruce
  5. Stir in the lemon juice. Allow the syrup to cool slightly.

    Baklava recipe
     The Spruce
  6. When the baklava is out of the oven and still warm, ladle the syrup carefully over the entire dish.

    Baklava recipe
    The Spruce 
  7. Baklava can be refrigerated or stored at room temperature.

    Baklava recipe
     The Spruce