Gut Friendly Baklava with Walnuts and Honey Syrup
Few desserts hit the way this one does — shatteringly crisp phyllo layers, a warmly spiced walnut filling, and a fragrant honey syrup that soaks into every golden corner. The filling leans on walnuts, cinnamon, and cardamom, all of which have long been recognized for their gut-supportive properties, making this an indulgence you can feel genuinely good about. The syrup is built from honey, water, and a touch of lemon juice, skipping the artificial sweeteners and additives that can throw digestion off balance. Whole spices like cinnamon stick and cloves steep right into the syrup, adding depth of flavor and a gentle digestive boost without any processed shortcuts. The technique matters here — cool syrup poured over hot pastry is what creates that iconic crisp-yet-moist texture, and the long resting time lets everything absorb properly so the layers set beautifully. It's a labor of love, but the process is straightforward and the payoff is a tray of stunning, bakery-worthy pastry made entirely from ingredients you chose yourself.
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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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