Honey-Glazed Walnut Baklava Bars

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layered phyllo pastry bars filled with a crunchy honey and walnut filling, baked to golden perfection and drizzled with a bright lemon-honey syrup. This Middle Eastern-inspired recipe, ready in about 65 minutes, layers phyllo dough sheets, unsalted butter, walnuts into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 9 Middle Eastern cuisine 290 cal/serving

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Ingredients

12 phyllo dough sheets
3/4 cup (170g), melted unsalted butter
1 1/2 cups (150g), finely chopped walnuts
3/4 cup (150g) granulated sugar
3/4 tsp ground cinnamon
1/2 cup (120ml) honey
1/2 cup (120ml) water
1 tbsp fresh lemon juice

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Instructions

Step 1: Preheat oven to 350°F (175°C). Lightly butter a 9x9 inch square baking dish with 1 tbsp melted unsalted butter.
Step 2: In a bowl, mix 1 1/2 cups finely chopped walnuts, 3/4 cup granulated sugar, and 3/4 tsp ground cinnamon to combine.
Step 3: Layer 6 sheets of phyllo dough in the dish, brushing each sheet with about 2 tbsp melted unsalted butter before adding the next.
Step 4: Spread the walnut mixture evenly over the layered phyllo.
Step 5: Layer the remaining 6 phyllo sheets on top, brushing each with 2 tbsp melted butter.
Step 6: Score the assembled baklava into square bars with a sharp knife.
Step 7: Bake for 40-45 minutes until the top is golden brown and crisp.
Step 8: While baking, combine 1/2 cup water, 1/2 cup honey, and 1 tbsp fresh lemon juice in a saucepan. Bring to a gentle boil and simmer for 8 minutes to create a syrup.
Step 9: Remove baklava from oven, immediately pour the warm lemon-honey syrup evenly over the hot baklava bars, and let cool completely before serving.