Baklava with walnuts
8 servings
60 minutes
Baklava with walnuts is an exquisite Eastern dessert with a centuries-old history, originating from Arab cuisine. The flaky pastry infused with the aroma of butter creates a crispy base that contrasts with the delicate filling of nuts, whipped egg whites, and cinnamon. The honey syrup adds rich sweetness to the dessert, making each piece melt in your mouth. Traditionally, baklava is served at holidays and family celebrations, and its refined taste pairs perfectly with a cup of strong tea or coffee. The sophisticated combination of textures and aromas makes this dessert not just a treat but a true symbol of Eastern hospitality.
1
We pour flour on the table, add softened butter and baking powder, and then mix gently.
- Wheat flour: 3 glasss
- Butter: 200 g
- Baking powder: 15 g
2
In a bowl, mix sour cream and 2 yolks, then add this mixture to the flour with butter.
- Sour cream: 300 g
- Egg yolk: 3 pieces
3
We knead the dough by hand and divide the uniform mass into 3 equal parts.
4
Roll out one part of the dough and place it on a baking sheet (previously lined with parchment paper) in a preheated oven for 10-15 minutes.
5
While the first layer of dough is baking, we prepare the filling: we chop the walnuts (but not all, leaving 50 grams for decoration), beat the egg whites with sugar until fluffy, add the chopped nuts and cinnamon to the mixture, and mix well.
- Walnuts: 250 g
- Egg white: 5 piece
- Sugar: 200 g
- Ground cinnamon: 1.5 teaspoon
6
Meanwhile, we roll out the second sheet of dough and place it on another baking tray, then evenly distribute half of the filling on it.
7
Remove the baked first sheet from the oven and place it on top of the second layer with the filling.
8
We place the remaining filling on it and cover it with the third rolled-out sheet of dough. What should result is: a raw layer at the bottom, filling on it, then a baked layer with filling on top, and finally a raw layer.
9
Carefully cut the dough into diamonds, brush the top layer with beaten egg yolk, and send everything to the oven for 30 minutes.
- Egg yolk: 3 pieces
10
Remove the finished baklava from the oven and pour honey over it. However, it should be noted that if the honey is not liquid, it needs to be warmed up without boiling and then poured over the baklava. If it is liquid, you can do the same procedure immediately without warming. Optionally, each diamond of baklava can be decorated with half a walnut (that's why I indicated 250 grams in the ingredients — 200 will be enough for the filling).
- Honey: 5 tablespoon
- Walnuts: 250 g