For this Baklava recipe, I’m using puff pastry, instead of the traditional phyllo dough. These bake to a puffy, crisp pastry topped with walnuts and cinnamon, then I drizzle them with homemade simple syrup infused with vanilla, lemon and rose water. You can use any kind of nut you like, or a mixture of them. You can also add other spices to the nut mixture.
The simple syrup I used is from a previous recipe I posted, for the recipe, click here.
Baklava with Walnuts & Cinnamon
Yield 18 baklavas
- 2 sheets Puff Pastry (1.1lbs/490g)
- 3/4 cup (100g) raw Walnuts (any other nut will work too), roughly chopped
- 1 tsp ground Cinnamon
- 2 cups (480g) Simple Syrup* (check out my recipe here)
Tools: Baking tray, large knife, bowl
*I made my simple syrup with vanilla, lemon and rose water. You can infuse yours with whatever you like (whole spices like cardamon, cloves, star anise, nutmeg, etc.; fruits, tea)
- Before you start making this, have your syrup cold or at room temperature, if both the syrup and baklava are hot when you pour it over them, the baklava will get soggy and fall apart. But if they are both cold, the baklava won’t take in the syrup very well, so for best results, one of them needs to be hot and the other cold or room temperature.
- Preheat your oven to 400ºF/200ºC without fan/ventilator; if you are using the fan/ventilator lower the temperature to 350ºF/180ºC. Line a baking tray with parchment.
- In a bowl combine your walnuts and cinnamon, toss well to coat the walnuts with the spice.
- Unfold your puff pastry sheet and cut each sheet into 9 squares.
- Take each square and make a 1 inch (2.5cm) incision in the middle of each corner (don’t cut all the way to the center). Fold every other corner into the middle making a “ninja star” kind of shape. Press in the center very well to avoid having it undo itself in the oven. See my video on how to do this. Line them up on your prepared pan, 1/2 inch spacing is fine.
- Take a tablespoon of the walnut mixture and place in the center of each baklava, bake for 20 minutes or until they are puffed up and golden brown.
- While the baklava are still hot, pour over the syrup (I use about 2 tbsp per baklava).
- Enjoy warm or at room temperature, once they cool completely store in airtight container at room temperature for up to 3 days.
You may not need all of the walnut mixture and the syrup as well, you can store the walnuts in a container in the fridge for up to 1 month, and the syrup can be stored in the fridge for up to 1 month.
Cuisine Armenian, Middle-Eastern
Serving Size 1 Baklava
Amount Per Serving
% Daily Value
Total Fat 10 g
Saturated Fat 4 g
Sodium 94 mg
Total Carbohydrates 29 g
Dietary Fiber 1 g
Sugars 19 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.