Walnut Baklava

Thin buttery pastry layers filled with walnuts and soaked in cool syrup. The classic Turkish tray dessert for holidays, served with tea or coffee.

Ingredients

• 500 g yufka (thin baklava pastry sheets)
• 300 g butter
• 300 g walnuts
• 560 g (2¾ cups) sugar
• 450 g (scant 2 cups) water
• 10 g (2 tsp) lemon juice

Instructions

1. 1

   For the syrup, bring the sugar and water to a boil and simmer on low heat for 10 minutes. Add the lemon juice, boil for 2 more minutes, then remove from the heat and let cool completely.

2. 2

   Melt the butter over low heat and skim off the foam. Pulse the walnuts in a food processor until coarse and sandy.

3. 3

   Butter a 30x40 cm tray. Lay in half of the pastry sheets one at a time, brushing each layer with butter.

4. 4

   Spread the walnuts evenly over the pastry. Layer the remaining sheets on top the same way, brushing each with butter.

5. 5

   Using a sharp knife, cut all the way through into squares or diamonds; pour the remaining hot butter over the top.

6. 6

   Bake in a preheated 180 °C oven for 45-50 minutes until deep golden.

7. 7

   Slowly ladle the cool syrup over the hot baklava. Let it rest for at least 3-4 hours to absorb the syrup before serving.

Nutrition

Per serving