Arrange the phyllo pastry sheets carefully in a buttered oven dish, one atop the other, without adding any oil in between them. Any time you want to drink tea or coffee (with or without our homemade caramel pumpkin spice coffee creamer), pair it with this super delish nut-free baklava. Good baklava is sweet, but not cloying, and moist, but not soggy, regardless of where it’s from (although I do think that Turkish baklava is typically more wet than Greek baklava in my experience). 3 cups walnuts, 200 g butter, melted, For Syrup; 3 cups sugar, 3 cups water, 1 slice of lemon. Distribute the walnuts evenly in the middle in 2 spots I grew up eating baklava and it's truly one of my favorite sweet treats. Baklava is a dessert of the Middle East and Mediterranean, and it has numerous variations depending on the country of origin. There are also differences in how the baklava is cut and presented, but for the sake of keeping things simple, let’s just go with the distinctions I’ve already made. Much like my Salt & Honey Pie, just a teeny taste goes a long way! Baklava With Walnuts Although the pistachio baklava is the most well-known, we brought you the one of the best Baklava with Walnut. Baklava is a rich, decadent dessert recipe made of layers of flaky filo dough, filled with chopped roasted walnuts, and sweetened with a sticky honey sauce.. I hope you have been enjoy the baking season, with all the goodies and the warm, comforting flavors that it has to offer. Preparation: Prepare the syrup: place sugar, water and lemon slice in a small saucepan and bring to the boil, Allow the syrup to boil 20 minutes without stirring, Remove from heat, set aside to cool.