Eastern Baklava with Nuts and Honey Syrup

Crisp layers of paper-thin pastry, a generous nut filling, and a rich honey syrup brightened with lemon — this baklava bakes up tender in the middle, deeply golden on top, and melts away with every bite. The step-by-step method works just as well for a first attempt as it does for an experienced baker chasing that perfect balance of sweetness and texture.

Serve it with tea or coffee, finished with chopped pistachios and a sliver of lemon. It keeps beautifully, grows even more aromatic by the next day, and always earns its place at the table with its festive, polished flavour.

Ingredients

• Filo pastry — 14 oz (400 g)
• Unsalted butter — 7 oz (200 g), melted
• Walnuts — 9 oz (250 g), finely chopped
• Almonds — 3.5 oz (100 g), finely chopped
• Sugar — 1/2 cup (100 g), for the filling
• Ground cinnamon — 1 tsp
• Salt — pinch
• Water — 3/4 cup (200 ml), for the syrup
• Sugar — 1 cup (200 g), for the syrup
• Honey — 4 1/4 oz (120 g), for the syrup
• Lemon — 1/2, juice and a little zest, for the syrup
• Vanilla extract — 1 tsp, for the syrup

Step-by-step recipe

1. Syrup: combine the water, sugar, and honey in a saucepan. Bring to a boil, reduce the heat, and simmer for 6-8 minutes until lightly thickened. Remove from the heat, stir in the lemon juice, a pinch of zest, and the vanilla, then cool completely.
2. Filling: finely chop the nuts with a knife or pulse briefly in a food processor. Mix with the sugar, cinnamon, and a pinch of salt.
3. Prep: preheat the oven to 338°F (170°C). Grease a 8×12-inch (20×30 cm) baking dish with some of the melted butter.
4. Bottom layers: arrange 6-8 sheets of filo, brushing each sheet with butter. Trim the edges neatly or tuck them in.
5. Assemble: spread over one-third of the filling. Add 4 more buttered sheets of filo, then another third of the filling, then 4 more sheets, then the remaining filling.
6. Top layers: cover with 6-8 more sheets of filo, brushing each one with butter. Lightly brush the top as well.
7. Cutting: using a sharp knife, score and cut the baklava into diamonds or squares, cutting all the way to the bottom of the dish.
8. Bake: transfer to the oven and bake for 30-35 minutes, until evenly golden and crisp.
9. Soak: immediately pour the cold syrup evenly over the hot baklava. Let it absorb fully.
10. Serving: let the dessert rest for 3-4 hours, preferably overnight, then serve. Sprinkle with chopped pistachios if you like.

Nutrition

Tips and variations

• Filo dries out quickly. Keep the sheets under a slightly damp towel and work with one sheet at a time.
• Do not skimp on the butter: a thin, even brushing on each sheet is what gives baklava its crisp, flaky layers.
• Mix the nuts to taste: walnuts, almonds, hazelnuts, pistachios. Toast them lightly in a dry pan for a deeper aroma.
• Cold syrup should be poured over hot baklava — this keeps the layers distinct and allows the pastry to absorb evenly.
• For a brighter citrus note, add a little orange zest to the syrup; for warmth, a touch of cardamom or clove works beautifully.

Frequently asked questions