Traditional Walnut BAKLAVA!

This is one of my favorite desserts of all time. Baklava really has a special place in my heart. Every year (even multiple times a year), I’d make this with my mom to share with friends and family and it just became a tradition that even our neighbors would look forward to. This is the version I grew up with using walnuts and a touch of cinnamon, although my favorite version is cashew baklava! I will eventually share some other renditions of this amazing dessert, too. I hope you enjoy this and make it in your home!

Ingredients:
1 box filo dough
3 1/2 cups walnuts, finely ground
2 cups ghee (samneh)
1/2 teaspoon cinnamon (optional)
Ground pistachios for garnish if desired

For the sugar syrup (Attar):
2 cups granulated sugar
1 cup water
1 teaspoon lemon juice

Equipment:
9×13 baking dish
Knife to cut the baklava into shapes
Pastry brush

Directions:
Remove the filo dough from the fridge about 45 minutes before you plan to make these (if your filo dough was in the freezer, let it thaw in the fridge overnight)

Make the attar by adding the sugar and water to a small sauce pan. Stir together so the sugar doesn’t burn on the bottom of the pot. Let it come to a boil, stirring periodically, and add the lemon juice. Continue boiling for one more minute, remove from heat and let cool.

Preheat the oven to 350F. Open the box of the filo dough and open the dough so it is not folded on half on top of itself. Cut the dough where it is perforated in the center and keep the two stacks separated. Begin making the baklava by greasing your 9×13 dish with some of the ghee. Layer two sheets of the filo dough thats been cut in half and lay it on the bottom of the baking dish. Brush some samneh/ghee after every two layers of filo dough until you finish the first stack.

Mix the cinnamon with the ground walnuts and sprinkle on about 2 teaspoons of the ghee. Mix the walnut mixture and add it to the top of the first layer of filo dough in the dish. Using the back of a spoon, spread the mixture evenly over the filo dough. Sprinkle on another two tablespoons of butter on the top of the walnuts and continue layering filo dough and buttering between every two sheets.

Once you get to the top, add the ghee and add a touch of ghee under the second to last layer as well to prevent it from moving while you’re cutting. Trace out where you’d like to begin cutting your baklava – I start lengthwise and make 5 cuts from top to bottom being sure to cut all the way to the bottom of the baking dish. Once you make all your long cuts, cut it into diamonds by cutting from one corner of the lengthwise cut, down to the edge of the baking dish (The video will make this very clear). Continue doing this on the other side as well. You’ll be left with a thicker strip in the center – just cut that in half.

Add ghee to the top in between all the cuts (You may be left with a little bit of ghee). Bake the baklava for 35 minutes or until a golden brown color develops.

After 35 minutes, remove it from the oven and let it cool 5 minutes before adding the cooled syrup. After the 5 minutes, add 1 1/4 cup of syrup to the baklava starting from the outer corners and drizzling on top of the each of the cuts as well. Let the syrup soak in for about 10 minutes (or even overnight). Enjoy the baklava hot, warm, or even cold. Store it in a tupperware on the counter or in the fridge. This is also freezable! Enjoy & Sahtein!

Traditional Walnut BAKLAVA!

This is one of my favorite desserts of all time. Baklava really has a special place in my heart.

Print Recipe Pin Recipe

Course Dessert

Equipment

• Equipment:
• 9×13 baking dish
• Knife to cut the baklava into shapes
• Pastry brush

Ingredients

  

• 1 box filo dough
• 3 1/2 cups walnuts finely ground
• 2 cups ghee samneh
• 1/2 teaspoon cinnamon optional
• Ground pistachios for garnish if desired

For the sugar syrup (Attar):

• 2 cups granulated sugar
• 1 cup water
• 1 teaspoon lemon juice

Instructions

 

• Remove the filo dough from the fridge about 45 minutes before you plan to make these (if your filo dough was in the freezer, let it thaw in the fridge overnight)
• Make the attar by adding the sugar and water to a small sauce pan. Stir together so the sugar doesn’t burn on the bottom of the pot. Let it come to a boil, stirring periodically, and add the lemon juice. Continue boiling for one more minute, remove from heat and let cool.
• Preheat the oven to 350F. Open the box of the filo dough and open the dough so it is not folded on half on top of itself. Cut the dough where it is perforated in the center and keep the two stacks separated. Begin making the baklava by greasing your 9×13 dish with some of the ghee. Layer two sheets of the filo dough thats been cut in half and lay it on the bottom of the baking dish. Brush some samneh/ghee after every two layers of filo dough until you finish the first stack.
• Mix the cinnamon with the ground walnuts and sprinkle on about 2 teaspoons of the ghee. Mix the walnut mixture and add it to the top of the first layer of filo dough in the dish. Using the back of a spoon, spread the mixture evenly over the filo dough. Sprinkle on another two tablespoons of butter on the top of the walnuts and continue layering filo dough and buttering between every two sheets.
• Once you get to the top, add the ghee and add a touch of ghee under the second to last layer as well to prevent it from moving while you’re cutting. Trace out where you’d like to begin cutting your baklava – I start lengthwise and make 5 cuts from top to bottom being sure to cut all the way to the bottom of the baking dish. Once you make all your long cuts, cut it into diamonds by cutting from one corner of the lengthwise cut, down to the edge of the baking dish (The video will make this very clear). Continue doing this on the other side as well. You’ll be left with a thicker strip in the center – just cut that in half.
• Add ghee to the top in between all the cuts (You may be left with a little bit of ghee). Bake the baklava for 35 minutes or until a golden brown color develops.
• After 35 minutes, remove it from the oven and let it cool 5 minutes before adding the cooled syrup. After the 5 minutes, add 1 1/4 cup of syrup to the baklava starting from the outer corners and drizzling on top of the each of the cuts as well. Let the syrup soak in for about 10 minutes (or even overnight). Enjoy the baklava hot, warm, or even cold. Store it in a tupperware on the counter or in the fridge. This is also freezable! Enjoy & Sahtein!

Keyword Traditional Walnut BAKLAVA!