Shattering layers of puff pastry, a generous nut filling and a fragrant honey-lemon syrup — this Armenian baklava comes out deeply golden, moist and wonderfully home-style. Using puff pastry makes it a practical time-saver, while the flavor stays faithful to the one you remember from childhood.
Ingredients
- Unsweetened puff pastry, thawed — 1.1 lb | 500 g
- Walnuts, finely chopped — 9 oz | 250 g
- Sugar for the filling — 2.8 oz | 80 g
- Ground cinnamon — 1 tsp
- Ground cardamom — 0.25 tsp (optional)
- Unsalted butter, melted — 2.8 oz | 80 g
- Egg yolk for brushing — 1
- Water for the syrup — 2/3 cup | 150 ml
- Sugar for the syrup — 4.2 oz | 120 g
- Honey — 3.5 oz | 100 g
- Lemon juice — 1 tbsp
- Lemon zest — 0.5 tsp
- Salt — a pinch
- Vanilla extract — 1 tsp (optional)
Step-by-Step Recipe
- Thaw the puff pastry according to the package instructions. Preheat the oven to 356°F | 180°C and line a 20×30 cm baking dish with parchment.
- Mix the walnuts with the filling sugar, cinnamon and cardamom. Stir until the spices are evenly distributed.
- Divide the pastry into 3–4 sheets sized to fit the dish. Place the first sheet in the dish, prick it with a fork and brush lightly with the melted butter.
- Evenly scatter 1/3–1/2 of the nut filling over the pastry. Cover with the next sheet and brush again with butter. Repeat the layers, finishing with the top sheet brushed with butter.
- Chill the dish for 10 minutes — this makes it easier to cut neatly.
- Using a sharp knife, cut the pastry into diamonds or squares all the way to the bottom of the dish. Brush the top with the egg yolk.
- Bake for 30–35 minutes, until deeply golden and crisp on top.
- While the baklava bakes, make the syrup: combine the water, syrup sugar, honey, salt, lemon zest and lemon juice in a saucepan. Bring to a boil, reduce the heat and simmer for 5–7 minutes until slightly thickened. Remove from the heat and add vanilla, if using.
- Pour the hot syrup evenly over the hot baklava right away. Leave at room temperature for 1–2 hours so the layers can absorb the syrup.
- Serve once cooled. Store in an airtight container at room temperature for up to 4 days.
Nutritional Value (per serving)
| Calories | 280 kcal |
|---|---|
| Protein | 4 g |
| Fat | 17 g |
| Carbohydrates | 28 g |
| Sugar | 16 g |
| Fiber | 2 g |
| Sodium | 90 mg |
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Tips and Variations
- You can combine nuts: walnuts, almonds, hazelnuts or pistachios — use what you love.
- To prevent the top from overbrowning, cover the baklava with foil for the last 10 minutes if needed.
- Always pour hot syrup over hot pastry — that is what helps the layers absorb it evenly.
- For a more pronounced aroma, add a pinch of ground cloves or a couple of cardamom pods to the syrup and remove them before pouring.
- If you prefer less sweetness, reduce the sugar in the syrup by 20–30 g, but keep the total liquid volume the same.
FAQ
Can I replace walnuts with other nuts?
Yes. Almonds, hazelnuts or pistachios all work well. Mix a few kinds for a more complex flavor and texture.
What can I use instead of honey in the syrup?
Use maple syrup or add more sugar and a pinch of vanilla. The flavor will be slightly different, but the texture will stay the same.
How do I cut diamonds neatly?
Chill the layers for 10–15 minutes, use a sharp thin knife and make long, confident strokes, cutting all the way to the bottom of the dish.