Honey-Rosewater Baklava with Toasted Walnuts and Cinnamon
Layers of crisp phyllo dough filled with a fragrant mixture of toasted walnuts and cinnamon, soaked in a delicate honey-rosewater syrup. This Greek-inspired recipe, ready in about 70 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 320 calories and feeds 12, 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.
Ingredients
- 16 sheets, thawed phyllo dough sheets
- 1 cup, melted unsalted butter
- 2 cups, finely chopped walnuts
- 2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup water
- 3/4 cup honey
- 1 tbsp rosewater
- 1 tsp lemon juice
- 1 tsp vanilla extract
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 2 cups finely chopped walnuts and 2 tsp ground cinnamon. Set aside.
- Step 2: Brush a 9x13-inch baking dish with 2 tbsp melted unsalted butter. Layer 8 sheets of phyllo dough, brushing each sheet generously with melted butter (about 1/2 cup total), making sure to smooth out wrinkles.
- Step 3: Spread the walnut and cinnamon mixture evenly over the phyllo base. Layer the remaining 8 phyllo sheets on top, brushing each with the remaining 1/2 cup melted butter.
- Step 4: Using a sharp knife, cut the assembled baklava into diamond-shaped pieces before baking.
- Step 5: Bake for 45-50 minutes until the phyllo is golden brown and crisp.
- Step 6: Meanwhile, in a small saucepan, combine 1/2 cup water, 1/2 cup granulated sugar, 3/4 cup honey, 1 tbsp rosewater, 1 tsp lemon juice, and 1 tsp vanilla extract. Bring to a boil, then reduce heat and simmer for 10 minutes until thickened slightly.
- Step 7: Remove baklava from oven and immediately pour the hot honey-rosewater syrup evenly over the hot pastry. Let cool completely to allow the syrup to soak in before serving.
Frequently asked questions
How long does Honey-Rosewater Baklava with Toasted Walnuts and Cinnamon take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Honey-Rosewater Baklava with Toasted Walnuts and Cinnamon?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Honey-Rosewater Baklava with Toasted Walnuts and Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Rosewater Baklava with Toasted Walnuts and Cinnamon for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Rosewater Baklava with Toasted Walnuts and Cinnamon?
Greek desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
