Classic Walnut Baklava is a rich, sweet pastry made of layers of thin phyllo dough filled with chopped walnuts and sweetened with syrup or honey. This delectable dessert is a staple in many cuisines of the Middle East, the Balkans, Turkey, and the Mediterranean, each region often boasting its own unique variations. The key to perfect baklava lies in the delicate balance of flaky pastry, crunchy nuts, and the luscious, sweet syrup that soaks through all the layers, creating a moist and intensely flavorful treat. The phyllo dough, brushed with melted butter, creates numerous thin and crispy layers. The filling typically consists of finely chopped walnuts, sometimes mixed with other nuts like pistachios or almonds, and a touch of spice such as cinnamon or cardamom. The syrup, usually made from sugar, water, and lemon juice or rose water, is poured over the baked baklava, allowing it to seep into the layers and sweeten the pastry. The result is a rich, decadent, and texturally complex dessert that is both satisfyingly sweet and delightfully nutty. Baklava is often prepared in large pans, cut into diamond or square shapes, and served at room temperature. Its intricate layers and glistening, syrupy surface make it as visually appealing as it is delicious. This classic walnut version highlights the earthy flavor of the walnuts, making it a timeless favorite.
The texture of Classic Walnut Baklava is a delightful contrast of crisp and yielding. The many layers of phyllo dough, when baked, become incredibly thin and flaky, offering a satisfying crispness with each bite. As the sweet syrup is absorbed, the pastry softens slightly but retains a pleasant chewiness, especially in the layers closer to the filling. The chopped walnuts provide a wonderful crunch and a slightly coarse texture that complements the delicate pastry. The overall texture is rich and complex, with the interplay of the flaky crust, the chewy interior, and the crunchy nuts creating a truly unique and enjoyable mouthfeel.
The flavor profile of Classic Walnut Baklava is intensely sweet and nutty, with warm aromatic undertones. The walnuts provide an earthy and slightly bitter counterpoint to the significant sweetness of the syrup. The butter used to brush the phyllo layers adds a rich, savory depth that balances the sweetness. The syrup, often infused with lemon juice or rose water, contributes a bright, slightly floral, and tangy note that prevents the dessert from being overwhelmingly sweet. Spices like cinnamon or cardamom, sometimes mixed with the nuts, add a warm and fragrant complexity. The overall flavor is a harmonious blend of rich butter, sweet syrup, earthy walnuts, and aromatic spices, making it a deeply satisfying and indulgent treat.
Classic Walnut Baklava is a dessert that is often served on special occasions, holidays, and celebrations in the regions where it is popular. Its rich and sweet nature makes it a perfect accompaniment to strong coffee or tea. It is typically served at room temperature, allowing the flavors and textures to be fully appreciated. Baklava is often made in large quantities as it keeps well for several days in an airtight container. While the classic version features walnuts, variations using other nuts like pistachios, almonds, or a combination are also common. Different flavorings can be added to the syrup, such as orange blossom water or a hint of honey. The visual appeal of the layered pastry and the glistening syrup makes it a beautiful addition to any dessert platter.
The preparation of Classic Walnut Baklava involves several key steps that require patience and attention to detail. First, the phyllo dough needs to be handled carefully as it is very thin and can dry out easily. It is typically kept covered with a damp cloth while working. The walnuts are finely chopped and often mixed with a bit of sugar and spices. Melted butter is brushed generously between each layer of phyllo dough, creating the characteristic flaky texture. The nut mixture is spread over several layers of phyllo, and then more layers of buttered phyllo are placed on top. The unbaked baklava is then cut into diamond or square shapes. Baking is done at a moderate temperature until the pastry is golden brown and crisp. While the baklava is baking or immediately after it comes out of the oven, a cooled or warm syrup is poured evenly over it. The syrup needs time to soak into the layers of pastry and nuts, which is crucial for the final texture and flavor. Allowing the baklava to sit for several hours or even overnight after pouring the syrup ensures that it is fully absorbed and the flavors meld together beautifully.
Ingredients:
- 1 pound phyllo dough, thawed according to package instructions
- 1 1/2 cups walnuts, finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon (optional)
- 1 cup (2 sticks) unsalted butter, melted
For the Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Equipment:
- 9×13 inch baking pan
- Pastry brush
- Food processor (for chopping nuts)
- Small saucepan
- Measuring cups and spoons
Instructions:
- Prepare the Nuts: In a food processor, finely chop the walnuts. In a bowl, combine the chopped walnuts with the granulated sugar and cinnamon (if using). Set aside.
- Prepare the Phyllo Dough: Preheat your oven to 350°F (175°C). Lightly grease the 9×13 inch baking pan. Unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
- Layer the Baklava: Place one sheet of phyllo dough in the bottom of the prepared pan. Brush it generously with melted butter. Layer another sheet on top and brush with butter. Repeat this process until you have used about half of the phyllo dough (around 10-12 sheets, depending on the thickness of your dough).
- Add the Nut Filling: Spread the walnut mixture evenly over the layered phyllo dough.
- Add the Remaining Phyllo: Layer the remaining phyllo dough over the nuts, brushing each sheet generously with melted butter as you go. Use the rest of the phyllo dough (another 10-12 sheets), buttering each layer.
- Cut the Baklava: Using a sharp knife, cut the baklava into diamond or square shapes. Cut all the way through the top layers but not necessarily through the bottom layer on the first pass. Then, go back and cut all the way through. This helps prevent the top layers from shifting.
- Bake the Baklava: Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and the layers look crisp.
- Prepare the Syrup: While the baklava is baking, prepare the syrup. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Once boiling, reduce the heat to low and simmer for 10-15 minutes, without stirring. Remove from heat and stir in the lemon juice and rose water or orange blossom water (if using). Let the syrup cool slightly.
- Pour Syrup Over Baked Baklava: As soon as the baklava comes out of the oven, slowly and evenly pour the slightly cooled syrup over the hot baklava. The sizzling sound indicates that the syrup is being absorbed.
- Let it Rest: Let the baklava sit at room temperature for at least 4-6 hours, or preferably overnight, to allow the syrup to soak into all the layers and for the flavors to meld together.
- Serve: Once the baklava has absorbed the syrup, it is ready to serve. You can recut the pieces along the lines you made earlier if needed. Store leftover baklava in an airtight container at room temperature.
Enjoy this rich and delicious Classic Walnut Baklava!