Walnut Baklava is a rich, golden dessert layered with thin pastry, crunchy walnuts, and sweet syrup. Perfect for festive occasions or a special treat, this recipe balances buttery pastry and nutty filling with just the right sweetness.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1/4 teaspoon salt
- 3 tablespoons plain yogurt
- Extra flour or starch for rolling
For the Filling:
- 2 cups finely chopped walnuts
- 1/4 cup vegetable oil
For the Syrup:
- 3 1/2 cups sugar
- 3 cups water
- Juice of 1/2 lemon
Instructions:
- Prepare the Syrup: In a saucepan, combine sugar and water. Bring to a gentle boil until sugar dissolves. Add lemon juice and simmer 5 more minutes. Set aside to cool.
- Make the Dough: In a large bowl, mix flour, eggs, milk, oil, yogurt, and salt. Knead until soft and smooth. Divide the dough into small balls and let them rest for 30 minutes.
- Roll the Layers: Lightly dust a clean surface with flour. Roll each dough ball into thin sheets, about the size of your baking tray. Grease the tray lightly with oil.
- Layer the Baklava: Place 3–4 dough sheets on the tray, brushing each with a little oil. Sprinkle a portion of walnuts over the top layer. Repeat the process, alternating dough sheets and walnuts until all dough and filling are used. Finish with several plain sheets on top, brushed with oil.
- Cut and Bake: Slice the layered baklava into diamonds or squares. Bake at 350°F (175°C) for 35–40 minutes, until golden and crisp.
- Add the Syrup: Remove baklava from the oven and pour the cooled syrup evenly over the hot pastry. Let it soak for at least 2 hours before serving.
Tips:
- For extra flavor, add a pinch of cinnamon or cardamom to the walnut filling.
- Use pistachios or hazelnuts instead of walnuts for a different nutty twist.
