Emulsifier Free Baklava with Walnuts and Honey Syrup
Flaky, golden, and drenched in fragrant honey syrup, this classic pastry is the kind of showstopper that disappears fast at any gathering. Every layer of buttered phyllo gives way to a spiced walnut filling seasoned with cinnamon, cardamom, and just a pinch of salt — simple, honest ingredients that need nothing extra to shine. The syrup is built from honey, water, sugar, whole spices, and a squeeze of fresh lemon juice, which means there are no store-bought shortcuts or packaged additives to second-guess. For anyone navigating emulsifier concerns, that matters more than it might seem — commercial syrups, flavored nuts, and even some phyllo brands can sneak in stabilizers and additives that have no business being in a traditional recipe like this. Here, everything is made from scratch, so you know exactly what went into the pan. The technique of pouring cool syrup over hot pastry straight from the oven is what creates that irresistible crisp-yet-sticky texture that makes baklava so addictive. Give it a full rest before serving — patience is the one ingredient you can't skip.
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Learn more →Ingredients
24 servings
For the baklava
- 1 lb (about 40 sheets) phyllo dough, thawed
- 1 cup (2 sticks) unsalted butter, melted
For the walnut filling
- 4 cups walnut halves
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- ⅛ tsp fine salt
For the honey syrup
- 1 cup honey
- ¾ cup water
- ½ cup granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp fresh lemon juice
Instructions
- 1
Make the syrup first so it has time to cool completely before use. Combine the honey, water, sugar, cinnamon stick, and whole cloves in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil, then reduce the heat and simmer for 10 minutes, until slightly thickened. Remove from the heat, stir in the lemon juice, and let the syrup cool to room temperature. Remove and discard the cinnamon stick and cloves.
- 2
Pulse the walnut halves in a food processor 8–10 times until coarsely chopped — pieces should be roughly the size of a pea, not a fine powder. Transfer to a bowl and stir in the sugar, ground cinnamon, cardamom, and salt until evenly combined.
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