Walnut Baklava Bars are a delightful, simplified version of the beloved Middle Eastern dessert. With a buttery nut filling and tender crumb topping soaked in cinnamon-honey syrup, these bars offer all the rich flavor and texture of traditional baklava—without the need for phyllo dough. Perfect for the holidays, tea time, or gifting, this treat is a wonderful way to enjoy baklava’s essence in a more approachable, bar-form dessert.

Why You’ll Love This Recipe

These bars combine the classic elements of baklava—nuts, warm spices, and sweet syrup—with the ease of a crumb-style base and topping. There’s no need for layering delicate phyllo sheets, making this recipe both beginner-friendly and time-saving. The texture is tender and buttery with a sweet, sticky finish, while the finely chopped walnuts and almonds add just the right amount of crunch. They’re also easy to store, transport, and serve, making them ideal for gatherings or as a thoughtful homemade gift.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup walnuts, finely chopped
1/2 cup almonds, finely chopped
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 cup all-purpose flour
1/4 cup semolina (optional, for texture)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 cup milk
1 tsp vanilla extract

For the syrup:

1/3 cup honey
1/3 cup water
2 tbsp brown sugar
1 tsp lemon juice
1/4 tsp cinnamon

Directions

Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch baking dish with parchment paper.
In a bowl, mix the chopped walnuts, almonds, cinnamon, cloves, and salt. Set aside.
In a separate bowl, combine the flour, semolina (if using), and sugar. Stir in the melted butter, milk, and vanilla extract until a soft, crumbly dough forms.
Press half of the dough mixture into the bottom of the prepared baking dish to create an even base.
Evenly distribute the nut mixture over the base.
Crumble and gently press the remaining dough over the nut filling to create the top layer.
Bake for 30–35 minutes or until the top is golden brown and the edges are set.
While the bars are baking, prepare the syrup by combining honey, water, brown sugar, lemon juice, and cinnamon in a saucepan. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Once the bars come out of the oven, immediately pour the warm syrup evenly over the top.
Allow the bars to cool completely in the pan before slicing into squares or diamond shapes.

Servings and timing

Servings: 16 bars
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories per serving: Approximately 240 kcal

Variations

Pistachio Blend: Substitute some or all of the walnuts with pistachios for a green-hued, aromatic variation.
Coconut Hint: Add 2 tablespoons of unsweetened shredded coconut to the nut mixture for a slight tropical twist.
Orange Infusion: Replace lemon juice in the syrup with orange juice and a bit of zest for a citrusy profile.
Chocolate Drizzle: Once cooled, drizzle with melted dark chocolate for a modern flavor fusion.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to accommodate dietary needs.

Storage/Reheating

Storage: Store the bars in an airtight container at room temperature for up to 5 days. They can also be refrigerated for longer freshness—up to 7 days.
Freezing: Freeze in a sealed container with parchment between layers for up to 2 months. Thaw at room temperature.
Reheating: These bars are best enjoyed at room temperature, but they can be lightly warmed in the oven at 300°F for 5–7 minutes if desired.

FAQs

Can I make these bars ahead of time?

Yes, they can be made 1–2 days in advance and stored in an airtight container to retain freshness.

What does semolina do in this recipe?

Semolina adds a subtle texture and depth to the dough but is optional.

Can I use only one type of nut?

Absolutely. You can use only walnuts or only almonds, or even try pecans or hazelnuts.

Is phyllo dough used in this recipe?

No, this version uses a crumbly pastry-like dough to simplify preparation.

Can I reduce the sugar?

You may slightly reduce the sugar in the dough, but keep the syrup amount for proper sweetness and consistency.

Can I double the recipe?

Yes, you can double it and use a 9×13 inch baking dish. Adjust the baking time slightly as needed.

Do I have to pour the syrup immediately?

Yes, pouring the warm syrup on hot bars ensures it soaks in properly, creating that signature baklava-style sweetness.

Can I add rose water to the syrup?

Yes, a few drops of rose or orange blossom water can be added for a traditional Middle Eastern aroma.

What’s the best way to cut them cleanly?

Let the bars cool completely and use a sharp knife, wiping between cuts for neat edges.

Are these suitable for gifting?

Definitely. These bars package well and make excellent edible gifts for holidays or special occasions.

Conclusion

Walnut Baklava Bars are a charming, approachable dessert that captures the spirit of classic baklava in an easy-to-make bar form. With a nutty cinnamon filling, tender crumb layers, and honey-infused syrup, each bite is rich, flavorful, and satisfying. Whether for festive trays, coffee pairings, or family treats, these bars are sure to become a new favorite in your dessert rotation.

Walnut Baklava Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a delightful twist on a classic with these Baklava Bars. Packed with spiced walnuts and almonds, layered in a buttery crumble, and drenched in a warm honey-cinnamon syrup, these sweet, nutty bars bring all the flavor of baklava in an easy-to-make treat — perfect for holidays or tea time indulgence.

Author: Asma
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: Middle Eastern-Inspired
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Mix walnuts, almonds, cinnamon, cloves, and salt in a bowl. Set aside.
In another bowl, stir together flour, semolina, and sugar. Add melted butter, milk, and vanilla; mix until crumbly.
Press half the dough evenly into the pan.
Spread the nut mixture over the base. Top with remaining dough, pressing gently to cover.
Bake for 30–35 minutes or until golden.
Meanwhile, make the syrup: combine honey, water, brown sugar, lemon juice, and cinnamon in a saucepan. Boil, then simmer 5 minutes.
Pour hot syrup over baked bars immediately after removing from oven.
Cool completely before slicing into bars or diamonds.

Notes

For extra texture, lightly toast the nuts before chopping.
Bars can be stored in an airtight container at room temperature for up to 5 days.
For a deeper flavor, let the syrup soak overnight before serving.