Eid Walnut Baklava with Honey Lemon Syrup
Crisp filo pastry and chopped walnuts are finished with a honey syrup for holiday sharing.
This Eid baklava layers crisp filo pastry with finely chopped walnuts and a fragrant honey syrup. The source’s proportions omit filo handling and syrup timing, so this version uses a measured tray method: cut before baking, pour cool syrup over hot pastry and let it absorb slowly. Its holiday association is a serving suggestion; baklava styles vary by region. Simmer sugar and water 5 minutes; stir in honey and lemon juice, simmer 2 minutes, then cool completely and add vanilla. Heat oven to 175°C (350°F). Brush a 23 x 33-cm pan with butter. Layer 8 filo sheets, brushing each lightly with butter. Mix walnuts with cinnamon and spread half over filo; add 6 buttered filo sheets, remaining walnuts, then layer remaining sheets, buttering each.
Recipe card
Eid Walnut Baklava with Honey Lemon Syrup
Equipment: Mixing bowls, measuring tools, baking tray or pan and oven
Ingredients
Instructions
Make syrup
Simmer sugar and water 5 minutes; stir in honey and lemon juice, simmer 2 minutes, then cool completely and add vanilla.
Layer filo
Heat oven to 175°C (350°F). Brush a 23 x 33-cm pan with butter. Layer 8 filo sheets, brushing each lightly with butter.
Add nuts
Mix walnuts with cinnamon and spread half over filo; add 6 buttered filo sheets, remaining walnuts, then layer remaining sheets, buttering each.
Cut and bake
Cut through layers into diamonds or squares. Bake 45 to 55 minutes until deeply golden and crisp.
Syrup and rest
Pour cool syrup evenly over hot baklava. Leave uncovered at least 6 hours before serving so the syrup is absorbed.
How to tell when it is ready
Pour cool syrup evenly over hot baklava. Leave uncovered at least 6 hours before serving so the syrup is absorbed.
Tips
- Simmer sugar and water 5 minutes.
- Heat oven to 175°C (350°F).
- Mix walnuts with cinnamon and spread half over filo.
- Cut through layers into diamonds or squares.
Troubleshooting
- If top browns too quickly, tent loosely with foil.
- If pastry is soggy, bake until deeply golden and allow a long uncovered rest.
Substitutions
- Use a mix of walnuts and almonds.
- Use maple syrup instead of honey, noting a different flavor.
Variations
- Use pistachios instead of walnuts.
- Add a pinch of cardamom to the nut mixture.
Serving suggestions
- Serve small pieces with tea or coffee.
- Add orange zest to the syrup.
- Offer with fresh fruit after a meal.
- Serve as part of an Eid dessert table.
Make ahead
Measure ingredients and prepare the components in advance where practical. Store covered at cool room temperature up to 5 days; keep pieces in a single layer or separate with parchment.
Storage
Store covered at cool room temperature up to 5 days; keep pieces in a single layer or separate with parchment.
Food safety
Thaw filo in the refrigerator as directed on its package; check walnuts and filo for allergen information.
Frequently asked questions
How long should baklava rest before serving?
Leave it uncovered for at least 6 hours so the syrup can soak through the layers; overnight gives the neatest pieces.
How should I store eid baklava with walnuts and honey syrup?
Store covered at cool room temperature up to 5 days; keep pieces in a single layer or separate with parchment.
Serve small pieces with tea or coffee. Store covered at cool room temperature up to 5 days; keep pieces in a single layer or separate with parchment.
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