Turkey Free Baklava with Walnuts and Honey Syrup
Flaky, golden, and dripping with spiced honey syrup, this classic pastry is the kind of dessert that makes a whole room go quiet the moment it hits the table. Layers of buttered phyllo dough are stacked around a fragrant walnut filling seasoned with cinnamon, cardamom, and a pinch of salt, then baked until deeply crisp and caramelized. The real magic happens when you pour the cooled honey syrup — infused with a cinnamon stick, whole cloves, and a bright hit of lemon juice — over the piping-hot pastry straight from the oven. That sizzle is the sound of everything coming together perfectly. Because this recipe is built entirely from pantry staples, fresh nuts, and butter, there's no need to scan labels for hidden poultry-derived additives or worry about what's lurking in a store-bought version. Cutting the baklava before it bakes is a non-negotiable step here, and the long rest afterward — at least four hours — is what transforms it from good to genuinely extraordinary. Make it the night before and it will be even better by the time you're ready to serve.
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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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