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Easy Baklava with a Simple Filling and Walnuts

Baklava is made up of layers of crispy phyllo dough, butter, crushed nuts, and sweet honey syrup. It’s the perfectly nutty dessert!


Baklava is a sweet dessert that in my book, I’d describe as perfect. Layered with phyllo dough, sweet honey syrup, and nuts, it’s the perfect treat to enjoy with coffee or tea after a long day (or in the middle of one!) I’ve had the most delicious baklavas while traveling internationally, from pistachio baklava to some versions with simple syrup, and have put together this delicious recipe for you to feel a touch of those exotic flavors right in your own home. If it’s your first time trying out a recipe like this, you shouldn’t worry about it turning out wrong, there are many different ways to make baklava! This easy baklava recipe is a great place to start.

While I do have a baklava recipe that uses pre-made dough of phyllo sheets, this baklava recipe is special: you get to master the art of the baklava one hundred percent! That means no shortcuts, nothing that’s already been done for you. But don’t worry: this recipe is so much easier than it tastes! It’s great for special occasions or any family dinner.


What is the secret to perfect baklava?

The secret of perfect baklava is the crunch. That’s right, that perfect crispiness that you hear and feel in the first bite. To get that to ultimate perfection, all you have to do is pour the sweet honey syrup over the dough. It transforms it into the perfect crispy crunch that is well-loved! Traditional baklava recipes like this one make a very delicious dessert! Also, it is the perfect make-ahead dessert. It can wait for 24 hours before being enjoyed and stays perfectly crunchy!

What’s baklava made of?

The best baklava is made of soft dough layers and a walnut filling, along with a simple egg wash on top that shines as this dessert bakes. The nut layer has egg whites, walnuts, and sugar for sweetness. Making your own baklava is the best way to get this perfect result. The diamond pattern is a classic shape that baklava is usually shaped with. It’s classic and sets baklava apart right away.

Why does baklava taste so good?

Baklava is a traditional dessert from the Middle East and tastes amazing because of the nut filling. Walnut baklava has sweetness and nuttiness in it that make it the perfect dessert. Your first attempt can taste so delicious, you’ll be making it over and over and soon it’ll be your favorite thing to make. It’s definitely one of my favorite desserts! I’ve heard that some people eat hot baklava, not letting it cool down too much. I prefer my baklava to be room temperature, so that the sweet phyllo layers of homemade dough crisp in your mouth evenly. Once that first top layer crunches, you know the rest of the baklava is going to be delicious!

Don’t hesitate to make this baklava recipe! You can store leftovers in an airtight container.


What do I need to make the dough?

Flour is the base to the dough. You’ll mix it up with unsalted butter to make a crumbly, buttery mix.

Sour cream is added next for softness and baking soda which helps to make the dough fluffy.

Sugar of course, to sweeten the dough.

Egg yolks are added last and will pull together the dough, making it nice and soft.

What do I need to make the filling?

Walnuts because you can’t have a homemade baklava without the nuts!

Sugar to naturally make the nutty later nice and sweet.

Egg whites first are combined with the sugar to make a sugar syrup. Then, you’ll add in the walnuts.

baklava ingredients sour cream, baking soda, eggs, sugar, flour, walnuts, and butter.

Enjoy these tasty dessert recipes:

These Easy Fruit Roll-Ups with 3 Ingredients can be put together as a great snack to pack into a kid’s lunch! They’re so much better than the store-bought version that has unidentifiable ingredients.

These bakery-style Coffee Cupcakes with Simple Coffee Buttercream Frosting make a delicious individual-sized dessert.


Easy Baklava with a Simple Filling and Walnuts

Baklava is made up of layers of crispy phyllo dough, butter, crushed nuts, and sweet honey syrup.
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Course: Desserts
Cuisine: Mediterranean
Allergy: Vegetarian
Total Time: 2 hours
Calories: 394kcal
Author: Marina Rizhkov



  • 3 cups flour
  • 1 cup butter, softened, 2 sticks
  • 1 cup sour cream
  • 1 tsp baking soda
  • 2 egg yolks
  • 2 egg whites
  • 3 cups walnuts, chopped
  • 2 cups sugar
  • 1 egg yolk, beaten
  • ½ cup whole walnuts
  • 1 tsp sugar


  • In a bowl, combine flour and baking soda with softened, unsalted butter. Incorporate well together until butter forms into small crumbs.
    3 cups flour, 1 cup butter,, 1 tsp baking soda
  • To the butter and flour, add sour cream and sugar. Mix together.
    1 cup sour cream, 1 tsp sugar
  • Add in egg yolks. Mix and toss the dough together until all is well incorporated. The dough will become soft and gentle.
    2 egg yolks
  • Divide the dough into 3 equal parts. Shape each part into a round disk-like shape. Wrap each with plastic wrap and refrigerate for 30 minutes.
  • Meanwhile, prepare the filling by beating together egg whites and sugar.
    2 egg whites, 2 cups sugar
  • Chop the walnuts. Stir the walnuts into the eggs and sugar.
    3 cups walnuts,
  • Preheat oven to 350F.
  • Butter up an oven-safe pan, 8 X 12 inch ( If it is glass or ceramic, you don’t need to butter it up).
  • Take the dough out of refrigerator and roll it out gently for it to fit into your dish. (Use flour for the dough for it not to stick to your surface). Carefully transfer one rolled out dough into your pan.
  • Take half of the nut mix and spread it over the dough in the pan.
  • Add another rolled-out dough and spread the rest of the nut mixer over the dough. Cover it with the third rolled-out dough.
  • Cut into diamond shapes.
  • Whisk 1 egg yolk and brush over the top of the baklava. Add a nut to each piece.
    1 egg yolk,, ½ cup whole walnuts
  • Put in oven for 45 minutes or until the top is golden color.
  • After taking the baklava out of the oven, cool it down completely before trying to take it out from the pan.


Calories: 394kcal | Carbohydrates: 38g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 139mg | Potassium: 136mg | Fiber: 2g | Sugar: 21g | Vitamin A: 398IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 2mg
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