This Walnut Baklava is a luxurious and aromatic take on the traditional Middle Eastern dessert, featuring delicate layers of flaky phyllo pastry filled with a spiced walnut mixture and soaked in a fragrant rosewater and saffron syrup. Topped with a sprinkle of crushed pistachios, this elegant dessert is perfect for celebrations, festive gatherings, or simply to indulge in something special.
Why You’ll Love This Recipe
This version of baklava brings a uniquely Iranian flair with the addition of rosewater and saffron in the syrup, offering a fragrant and exotic flavor profile. The warm spices in the walnut filling—especially cinnamon and optional cardamom—add a cozy depth that pairs beautifully with the crisp texture of the phyllo dough. It’s a visually striking dessert, easy to slice and serve in individual portions, and holds up well for gifting or entertaining.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Baklava:
- phyllo dough (16 sheets)
- walnuts, finely chopped
- pistachios, finely chopped (for garnish)
- granulated sugar
- ground cinnamon
- ground cardamom (optional)
- unsalted butter, melted
For the Syrup:
- water
- granulated sugar
- lemon juice
- rosewater
- saffron threads (optional, for added color and flavor)
directions
Prepare the Syrup:
- In a small saucepan, combine the water, sugar, and lemon juice.
- Bring to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
- Reduce the heat and simmer for 10 minutes.
- Add the rosewater and saffron threads, if using, and simmer for another 2 minutes.
- Remove from heat and allow the syrup to cool to room temperature.
Prepare the Baklava:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix the chopped walnuts, granulated sugar, cinnamon, and cardamom.
- Lay one sheet of phyllo dough in the baking dish and brush with melted butter. Repeat this process with 8 sheets for the base.
- Evenly spread the walnut mixture over the phyllo base.
- Continue layering and buttering 8 more phyllo sheets on top of the walnut filling.
- Add any remaining walnut mixture if desired, then finish with 4–5 additional buttered phyllo sheets.
- Using a sharp knife, cut the assembled baklava into diamond or square shapes.
Bake the Baklava:
- Bake for 40–45 minutes, or until the top is golden brown and crispy.
- Remove from the oven and immediately pour the cooled syrup evenly over the hot baklava.
- Allow the baklava to cool completely to absorb the syrup and set.
Garnish and Serve:
- Sprinkle finely chopped pistachios over the top.
- Serve at room temperature in individual diamond or square pieces.
Servings and timing
Servings: 16 pieces
Prep Time: 30 minutes
Baking Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories: Approximately 300 kcal per piece
Variations
- Nut Mix: Combine walnuts with almonds or hazelnuts for a more complex nut flavor.
- Orange Blossom Syrup: Substitute rosewater with orange blossom water for a citrusy note.
- Honey Syrup: Add 2 tablespoons of honey to the syrup for extra richness.
- Mini Baklava Cups: Use muffin tins to create individual baklava portions.
- Coconut Garnish: Sprinkle toasted shredded coconut along with pistachios for added texture and flavor.
storage/reheating
Store baklava in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate it for up to a week, although this may soften the texture slightly. To refresh the crispiness, briefly warm in a 300°F (150°C) oven for 5–7 minutes. Avoid freezing, as the syrup can cause the phyllo layers to become soggy when thawed.
FAQs
Can I make baklava in advance?
Yes, baklava is ideal for making ahead. It can be prepared and stored for several days while maintaining its flavor and texture.
Should the syrup be hot or cold when poured?
The syrup should be cooled before pouring over the hot baklava. This contrast helps the layers absorb the syrup without becoming soggy.
Can I use store-bought syrup?
While store-bought syrup can be used in a pinch, homemade syrup with rosewater and saffron adds an authentic and superior flavor.
Why is my baklava soggy?
This usually happens if the syrup and baklava are the same temperature when combined. Always pour cool syrup over hot baklava or vice versa.
Can I use ghee instead of butter?
Yes, ghee works well and adds a deeper, nuttier flavor.
Is saffron necessary?
No, it’s optional. Saffron adds color and a subtle floral aroma, but the baklava is still delicious without it.
Can I make this recipe vegan?
Yes, substitute butter with melted coconut oil or a vegan butter alternative, and use syrup instead of honey.
What’s the best way to cut baklava?
Use a very sharp knife and cut before baking to avoid tearing the delicate phyllo layers.
Can I reduce the sugar in the recipe?
Yes, reduce the sugar in the syrup or filling slightly, but be cautious as it also helps preserve the baklava.
How long should I let it rest before serving?
Allow it to cool completely—at least 3–4 hours—for best flavor and texture. Overnight is even better.
Conclusion
Iranian Walnut Baklava is a beautiful blend of crisp pastry, warm spices, and aromatic syrup that makes it both luxurious and comforting. Its unique flavor profile, enhanced by rosewater and saffron, sets it apart from traditional versions and offers a truly special dessert experience. Whether shared during festive occasions or savored with tea, this baklava promises to be a memorable treat.
PrintIranian Walnut Baklava
An aromatic Iranian twist on classic baklava made with crisp phyllo layers, a spiced walnut filling, and a fragrant rosewater-saffron syrup, garnished with pistachios for a rich and indulgent dessert.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: Iranian
- Diet: Vegetarian
Ingredients
- 1 package of phyllo dough (16 sheets)
- 1 1/2 cups walnuts, finely chopped
- 1/4 cup pistachios, finely chopped (for garnish)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1 cup unsalted butter, melted
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon rosewater
- 1/4 teaspoon saffron threads (optional)
Instructions
- In a saucepan, combine water, sugar, and lemon juice. Bring to a boil while stirring.
- Once sugar dissolves, reduce heat and simmer for 10 minutes.
- Add rosewater and saffron (if using), simmer 2 more minutes, then remove from heat and cool.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix walnuts, 1/4 cup sugar, cinnamon, and cardamom in a bowl.
- Place a phyllo sheet in the dish and brush with melted butter. Repeat for about 8 sheets.
- Sprinkle half of the walnut mixture evenly over the phyllo.
- Layer and butter about 8 more phyllo sheets. Add the remaining walnut mixture.
- Top with 4–5 final sheets of buttered phyllo dough.
- Cut into squares or diamonds using a sharp knife.
- Bake for 40–45 minutes until golden and crisp.
- Pour the cooled syrup evenly over the hot baklava immediately after baking.
- Let cool completely for syrup to absorb and pastry to crisp.
- Garnish with chopped pistachios before serving.
Notes
- Ensure phyllo sheets are fully thawed before use to prevent tearing.
- Cut the baklava before baking to maintain clean shapes.
- Let the baklava rest for several hours or overnight for the best flavor and texture.
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 20g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg