Walnut and Orange Blossom Baklava
My delicious Walnut and Orange Blossom Baklava is a glorious combination of syrup-soaked layers of flaky filo pastry, delicate orange blossom and cinnamon-spiced nuts. Perfect served with a cup of strong Turkish coffee.
Tatlı yiyelim, tatlı konuşalım or ‘Let’s eat sweet and talk sweet’ has to be my favourite Turkish expression. It’s definitely the perfect way to describe having a slice or two of sticky, sweet, nutty Walnut and Orange Blossom Baklava with a strong Turkish coffee and a good gossip with friends.
Soon we will be coming to the end of the long month of Ramadan, with the celebrations of Eid-al-Fitr. After the long period of fasting, this is usually a night of family and feasting for Muslims around the world. In Cyprus and Turkey, Eid-al-Fitr is more commonly known as Şeker Bayramı – the ‘Sugar Feast’.
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Why is it called the sugar feast?
It’s customary on this day for the neighbourhood children to go door to door, wishing everybody a Happy Bayram. In return, they are given small sweets and toys, not unlike Halloween, though without the ghouls and ghosts.
This is the busiest day of the year for the many Baklavari (Baklava bakeries) across Turkey and Cyprus, with long queues of people ordering boxes of baklava by the kilo. However, baklava is simple enough to make at home, and I think tastes even better when it’s fresh.
Ingredients
A good Baklava is all about crunchy layers, spiced nuts, and a sweet and sticky syrup. Once you’ve tracked down some filo pastry and some good, fresh nuts, the rest is easy.
- Walnuts and almonds – Chopped and spiced, forming the rich, nutty filling. I use a mixture, but you can use whichever unsalted nuts you prefer.
- Filo pastry – These are the buttery, flaky layers that make baklava irresistible, and I always keep a package in the fridge or freezer. If your local supermarket doesn’t stock any, check in Turkish or Arabic shops (they’ll have a better selection, anyway!)
- Orange blossom water is my secret ingredient that perfumes this baklava perfectly. Don’t go overboard. A little goes a long way.
- Sugar – White sugar is best for this recipe. Greek recipes use honey instead of sugar, the key difference between the two versions.
- Butter – I always use unsalted butter in my recipes to control the amount of salt in the final product.
- Cinnamon – Adds warmth and spice to the filling. You could spice things up even more by adding nutmeg, allspice, or even cardamom.
- Lemon juice and lemon peel – With all that sugar, it’s important to cut it with something fresh. I add orange zest as well to add to the orange blossom flavour.
- Pistachios – these are expensive, so I just add a few for decoration.
Instructions
Making baklava is much easier than it looks. Just layer, bake, and drench in syrup. (But do be careful around hot sugar syrup, it is VERY hot).
- Make the syrup: Heat sugar, lemon juice, lemon peel, and water until dissolved. Simmer for 10 minutes, then stir in orange blossom water. Cool.
- Heat the oven: Set to 180°C (350°F). Butter a 20x30cm baking dish.
- Mix the filling: Pulse walnuts and almonds in a food processor until fine. Mix with cinnamon, zest, salt, and a splash of melted butter.
- Layer the baklava: Brush 8 sheets of filo with butter, stacking as you go. Spread half the nut filling, then layer 6 more buttered filo sheets. Add the rest of the nuts, then finish with 8 more buttered filo sheets.
- Cut and bake: Slice into diamonds or squares before baking for 30–35 minutes until golden and crisp.
- Pour the syrup: Straight out of the oven, drench the baklava with syrup while hot.
- Garnish and serve: Sprinkle with pistachios and let it soak and cool completely before serving.
The complete ingredient list and detailed instructions are in the recipe card at the bottom of the page.
I like to load my baklava up with plenty of orange blossom water, though you can flavour it however you like, rose water or lemon are both delicious.
FREQUENTLY ASKED QUESTIONS
Doesn’t baklava have honey in it?
Greek-style baklava is made with honey, where Turkish baklava has sugar syrup. If you like, mix and match by stirring a little honey through the cooked syrup.
I can’t find orange blossom water! What can I use instead?
You can use any flavouring you like, or just let the flavour of the nuts shine through. I like lemon and rose, and I have a feeling elderflower would work beautifully too.
How do I store baklava?
Baklava is best kept loosely covered at room temperature. Make sure you keep it away from any ants!
Can I use other nuts to make baklava?
The most expensive baklava is made mostly of pistachios, from the famous region of Gaziantep. In most of the rest of the world, pistachios are quite a luxury item these days, so I make my baklava with a mixture of walnuts and almonds, topped with just enough pistachio to give them a beautiful colour. Use what you can afford.
Pour the syrup over the baklava as soon as it comes out of the oven. The hardest part is waiting for it to cool down!
Topped with a little pistachio, baklava is perfect for an after dinner treat.
Walnut and Orange Blossom Baklava
My delicious Orange Blossom and Walnut Baklava is a glorious combination of syrup-soaked layers of flaky filo pastry, delicate orange blossom and cinnamon-spiced nuts.Perfect served with a cup of strong Turkish coffee.
Ingredients
for the syrup:
- 250 g sugar
- 2 Tbsp lemon juice
- 2 strips lemon peel
- 1 Tbsp orange blossom water
for the filling:
- 200 g walnuts
- 200 g almonds
- 2 tsp cinnamon
- zest of 1 orange or 1 lemon
- pinch of salt
for the pastry:
- 150 g butter, melted
- 250 g filo pastry, defrosted if frozen, approx 24 sheets
to decorate:
- 2 Tbsp pistachios, finely chopped
Instructions
- MAKE THE SYRUP: Heat the sugar, lemon juice, lemon peel and 125ml water in a small saucepan, stirring until the sugar is dissolved. Increase the heat and bring the mixture to a boil, then turn the heat to low and simmer for 10 minutes. Remove from the heat, discard the peel, stir in the orange blossom water and set aside.250 g sugar, 2 Tbsp lemon juice, 2 strips lemon peel, 1 Tbsp orange blossom water
- PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Brush the base and sides of a 20x30cm ovenproof dish with melted butter, and remove the filo pastry from the fridge.
- CHOP NUTS: In the bowl of a food processor, pulse the walnuts to fine crumbs. Don’t leave the food processor running or else you will end up with walnut butter! Tip the walnuts into a mixing bowl and repeat with the almonds. Pour the almonds into the bowl, stir through the cinnamon, orange zest, salt and 2 Tbsp of the melted butter.200 g walnuts, 200 g almonds, 2 tsp cinnamon, zest of 1 orange or 1 lemon, pinch of salt
- BUTTER FILO: Lay the filo pastry on a large chopping board, place the baking dish on top and trip the filo to fit (see note). Wrap the trimmings tightly in clingfilm and return to the refrigerator and cover the remainder with a clean, damp cloth. Place one sheet of filo into the bottom of the baking dish, brush well with butter, then place another sheet on top. Repeat with 7 more sheets, buttering between each one.150 g butter, 250 g filo pastry
- LAYER BAKLAVA: Spread half of the nut mixture evenly over the pastry then cover with another filo sheet. Press down on the pastry gently, then brush with butter. Repeat with 5 more sheets, buttering between each. Spread over the remaining nut mixture, top with a sheet of filo, pressing down gently, then brush with butter. Repeat with 7 more sheets, buttering between each. If there is any leftover butter, pour it over the top of the last sheet.
- CHILL THEN BAKE: Chill for 10 minutes, then use a small, sharp knife to cut the baklava down to halfway through in a diamond pattern. Bake in the preheated oven for 30-35 minutes until golden brown. In the last 5 minutes of baking time, reheat the syrup (it will have thickened).
- POUR OVER SYRUP: When the baklava has cooked, remove from the oven and immediately pour over the syrup. Take your time, allowing the syrup to soak and cover every part of the baklava. Allow to cool 5 minutes, then decorate with chopped pistachios. Allow to cool completely, at least 2 hours – overnight before slicing and serving. Do not refrigerate, store at room temperature.2 Tbsp pistachios
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Nutrition
Serving: 1piece | Calories: 206kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 107mg | Fiber: 2g | Sugar: 10g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Tried this recipe?I’d love to hear how it went! Please leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
About the Author
Jay Wadams is a cookbook author, food photographer, and graduate of Le Cordon Bleu in Gastronomy and Nutrition.
Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
