Macadamia Free Baklava with Walnuts and Honey Syrup

Few desserts hit quite like a tray of freshly made baklava — shatteringly crisp layers of buttered phyllo, a fragrant walnut filling spiced with cinnamon and cardamom, and a honey syrup that soaks in and sets into something almost caramel-like. The filling here is built entirely around walnuts, which deliver a rich, slightly bitter depth that plays beautifully against the floral sweetness of the honey. Many baklava recipes call for mixed nut blends that can include macadamia nuts, so making it from scratch gives you complete control over exactly what goes inside. The syrup is made first and left to cool — that temperature contrast when it hits the hot pastry straight from the oven is what creates the iconic crisp-yet-moist texture you're after. Cutting the diamond or square pattern before baking is a non-negotiable step, since the baked phyllo will shatter under a knife rather than slice cleanly. After a long rest at room temperature, the syrup absorbs fully and the layers settle into that dense, sticky, glorious structure baklava is known for. It takes a little patience, but the result is a showstopper that tastes like it came from a specialty bakery.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →