Walnut Baklava: A Home-Style Recipe
Sweets · Makes 24 small pieces · Published October 22, 2026
Walnuts and cinnamon make a warm, fragrant filling. This version uses a moderate syrup pour; allow time for it to settle before judging the sweetness.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 250 g phyllo
- 150 g melted unsalted butter
- 220 g finely chopped walnuts
- 1 tsp cinnamon
- 1 cup sugar
- 3/4 cup water
- 1 tbsp lemon juice
- 1/2 tsp rosewater
Method
- Boil sugar, water and lemon juice gently for 8 minutes; stir in rosewater off the heat and cool.
- Heat the oven to 350°F. Mix walnuts and cinnamon. Butter a 9-inch square pan and stack a third of the phyllo, brushing each sheet. Add half the walnuts, another third of buttered sheets, the remaining walnuts and the final buttered sheets.
- Cut into squares before baking. Bake 40–50 minutes until the lower layers are cooked and the top is thoroughly golden.
- Spoon cooled syrup over the hot pastry, concentrating on cut edges. Rest uncovered for 4 hours.
A better result
Chop the walnuts rather than grinding them to oily paste. A little texture keeps the filling distinct from the pastry.
Serve it together
Pair walnut baklava with pistachio sweets for a contrasting tray, or order it ready to serve when preparing the rest of dinner.
Prefer it ready to serve?
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