MSG 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 everything you want — shatteringly crisp phyllo, a fragrant walnut filling, and a honey syrup that soaks into every golden layer. The ingredient list is refreshingly straightforward: walnuts, butter, honey, spices, and phyllo dough, with no flavor enhancers, additives, or seasoning packets that could sneak in unwanted extras. That makes it a genuinely clean treat for anyone navigating processed-ingredient concerns without sacrificing a single bit of indulgence. The syrup is built from scratch with honey, water, sugar, a cinnamon stick, whole cloves, and a squeeze of fresh lemon juice — real pantry staples that you can see and trust. One of the smartest moves in this recipe is making the syrup ahead and letting it cool completely, then pouring it over the piping-hot baklava straight from the oven; that temperature contrast is what gives each piece its signature crisp-yet-sticky texture. Cutting the diamond or square pattern before baking is another non-negotiable step that keeps those delicate layers intact and picture-perfect. After a long rest — ideally overnight — the syrup fully absorbs and the whole pan transforms into something that tastes like it came from a specialty bakery.
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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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