Pistachio Free Baklava with Walnuts and Honey Syrup
Baklava has a reputation for being intimidating, but this version breaks it down into completely manageable steps that deliver the real deal — shatteringly crisp phyllo layers, a fragrant walnut filling spiced with cinnamon and cardamom, and a honey syrup that soaks in and transforms the whole thing into something deeply satisfying. The filling is built entirely around walnuts, so there's no need to pick through a mixed-nut blend or worry about cross-contact from pistachios that show up in so many traditional recipes. Every layer of phyllo gets a generous brush of melted butter, which is what gives the finished pastry that gorgeous, golden crunch. The honey syrup is infused with a cinnamon stick and whole cloves, then finished with a splash of lemon juice for brightness — and the trick of pouring it cold over a hot pan is what creates that iconic crisp-yet-sticky texture. Cutting the diamond pattern before baking is a small but essential step the instructions flag clearly, saving you from crumbling a beautiful tray at the end. Plan ahead and let it rest for at least four hours before serving — the patience is absolutely worth it.
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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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