Hazelnut Free Baklava with Walnuts and Honey Syrup
Baklava is one of those desserts that looks impossibly impressive but rewards patience more than skill, and this version delivers every bit of the flaky, syrup-soaked magic you're hoping for. The filling leans entirely on walnuts — coarsely pulsed so they stay toasty and textured between the layers — which makes it a genuinely safe choice for anyone navigating tree nut cross-contamination concerns around hazelnuts specifically. Traditional recipes can be a minefield in that regard, since many versions mix in hazelnut paste or use blended nut fillings without much transparency, but here the nut component is straightforward and clearly defined. The honey syrup is spiced with a cinnamon stick and whole cloves, then finished with a squeeze of lemon juice, giving it a warm, aromatic depth that soaks into every golden layer as it cools. The technique of pouring cold syrup over hot baklava straight from the oven is the real secret — that sizzling contrast is what creates the signature crisp-yet-tender bite rather than a soggy stack. Cutting the diamond pattern before baking is another non-negotiable step the recipe handles well, saving you from crumbling apart a beautiful tray after the fact. Give it the full overnight rest if you can, because the layers set into something truly spectacular by morning.
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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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