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Spiced walnuts are nestled between layers of buttery phyllo dough and finished with a heavy hand of honey. A utterly sweet and delicious dessert!
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Arabic, greek
Servings 88 pieces


  • 2, 1 lb packages of phyllo dough*, sheets size 18"x14" (each box typically has 18 sheets)
  • 2 cups unsalted butter (4 sticks), melted
  • 1.5 lbs walnuts
  • 1/3 cup sugar
  • 2.5 tsp ground fresh cardamom**
  • 4 egg whites, yolks separated
  • 12 ounces honey, more or less for desired sweetness


Walnut Filling

  • In a food processor, place walnuts and pulse until nuts are ground to medium-fine texture. Avoid over pulsing as that can cause a paste rather than nut pieces.
  • In a bowl, mix ground walnuts, sugar, ground cardamom and egg whites.


  • Pre-heat oven to 400°F.
  • Lightly coat a ~18 x13" baking sheet with melted butter.
  • Add two layers of phyllo dough to tray.Brush butter all over second layer of phyllo dough. Grab another 2 sheets of phyllo dough and butter the entire second layer. Repeat this process for a total of 9 times, until all 18 sheets of phyllo dough are used.
  • The first box of phyllo dough makes the bottom layer of the baklawa.
  • Evenly spread walnut mixture over the entire last layer of the buttered phyllo dough on the baking sheet. Smooth out filling with the back of a spoon.
  • To make top layer of baklawa, repeat step 3 until the second box of phyllo dough is fully used. Do not butter the last layer.
  • Make horizontal and vertical cuts along the length and depth of the baklawa tray to acheive 1.5" x 1.5" squares. To make straight line cuts, we highly recommend use of a ruler!
  • Drizzle melted butter on top of last layer. Avoid brushing butter as that will cause movement of top layer of squares.
  • Bake for 40-45 minutes, until golden brown on tops. First place in middle rack. Mid way through baking rotate and place on higher baking rack.
  • Once out of the oven, drizzle honey evenly over entire baklawa tray. Allow the honey to seep between pieces.
  • Allow to cool and then remove from tray.
  • Stores on the counter for 3-5 days, in the fridge for 1-2 weeks or in the freezer for 3-4 months. Enjoy!


*We typically find our phyllo dough in the refrigerated or freezer aisles of most Greek, Mediterranean or Middle Eastern grocers. Given the thin nature of phyllo dough, be sure to work with it quickly once exposed to air or it will dry out. If you cannot find that exact size, no worries! Just crimp the edges in to adjust to the size of your baking sheet.
**Grind fresh whole cardamom pods until you have 2.5 tsp of ground cardamom. 
Keyword baklawa, cardamom, honey, phyllo dough, walnuts