Turkish Phyllo Baklava with Walnuts
Tasty and easy! Ah, that mysterious East! Turkish phyllo baklava with walnuts can be made from homemade dough, but my recipe with ready-made dough makes everything much simpler. Here I’ll share a few ways to shape this amazingly delicious Eastern sweet.
Updated : 14 January, 2026
Easy
More than 1 hour.
Ingredients
450 grams
Phyllo dough
200 grams
Butter
100 milliliters
Vegetable oil
270 grams
Walnut
450 grams
Sugar
350 milliliters
Water
1 tablespoon
Lemon juice
to taste
Cinnamon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Turkish phyllo baklava with walnuts? Prepare all ingredients. Phyllo dough can be made at home or bought in a store, which greatly simplifies the process. For the filling you can use any nuts: walnuts, almonds, pistachios, or even a mix. Note: for the filling, the nuts must already be toasted and dried; raw nuts won’t work.
Step 2
Thaw frozen phyllo at room temperature for 2 hours, then carefully unroll it and cover with a damp towel. While working, keep the dough covered with a damp towel so it doesn’t dry out.
Step 3
Meanwhile, make the sugar syrup: pour sugar into a saucepan, add water, lemon juice, and a cinnamon stick. Bring to a boil. While cooking, the sugar will dissolve completely and the syrup will become clear. After it boils, simmer 10-15 minutes, then set aside to cool.
Step 4
Put the walnuts into a blender and grind on high speed fairly finely, but not into powder. Small pieces should remain - you should feel them.
Step 5
Put butter into a small saucepan and melt over medium heat; do not bring it to a boil. When half the butter has melted, add vegetable oil and finish melting. You can melt only butter, but then increase the butter amount to 300 g.
Step 6
Take the first sheet of phyllo, brush with melted butter using a pastry brush, and cut it in half. Along the short edge, add chopped walnuts, place a wooden skewer on top, and roll into a log. Then gently push the ends of the roll toward the center to form pretty folds. Remove the skewer. Cut the formed baklava into 3 pieces and transfer to a baking dish.
Step 7
Take the next sheet, brush with butter, and cut it diagonally. Take one triangle and place it so the point is at the top and the long side is at the bottom. Join the bottom point to the center of the long side; fold the resulting “petals” downward, overlapping one over the other. Stepping back a little from the bottom, add a handful of chopped nuts and roll the baklava using the “log” technique, closing the side edges with dough.
Step 8
Take the next sheet, brush with butter, and cut into 7×7 cm squares. Stack 10 squares, put nut filling in the center, and pinch the edges to form a little pyramid. If it falls apart, the dough wasn’t brushed well enough with butter or it has already dried out. Don’t worry: during baking the pyramids will open anyway - unpinched ones will open more, pinched ones less.
Step 9
Take the next sheet and brush with melted butter. Gather the dough toward the center, leaving small free edges, and on the folds place small handfuls of chopped nuts at short intervals. Cover the nuts first with the lower free edge, then with the upper one. Cut the gathered baklava in places free of nuts. Pinch the resulting pieces at the edges.
Step 10
Pour the remaining melted butter (slightly warmed) generously over all the shaped baklava. Put the pan(s) into an oven preheated to 180°C / 356°F and bake for 40 minutes. Baking time and temperature may vary depending on your oven.
Step 11
Remove the baked baklava and let it cool. Pour the cooled sugar syrup generously over the cooled Turkish baklava. Let it stand at least 5 hours so it absorbs the syrup.
Author note
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