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    Home » Recipes » Desserts

    Maple Walnut Baklava

    Published: Jun 11, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Any Baklava is good baklava, but sometimes I love to play around with the flavours. This Maple Walnut Baklava is always a big hit!

    Originally published September 28, 2011. Updated on 6/11/2021

    So... this weekend is the start of October. Yikes. That realization sent us into a stress frenzy recently - we still have a TON of exterior work to get done before the weather gets too cold/snowy!

    For me, the start of October still means that Thanksgiving is right around the corner. Canadian Thanksgiving falls on October 10th this year.

    We usually try to celebrate both Thanksgivings, with different menus. This year... I'm not so sure I can pull everything together in time. That sucks 🙁

    I always look forward to the variety of Canadian dishes we serve for the October Thanksgiving. Tourtiere, Maple Butter tarts... Mmmm.

    This year, I had been looking forward to a new favorite: Maple Walnut Baklava. Kind of a Canadian-Greek crossbreed, and SO tasty.

    A close up view of a diamond shaped maple walnut baklava on a small white plate.

    Sigh.

    Anyway, baklava is actually quite easy to make, despite what you may have heard.

    Just make sure your filo/phyllo dough has thawed properly, and it should work up quickly for you!

    Enjoy!

    PS: Oh, and if weird - but tasty! - Baklava is your thing, be sure to check out my Jalapeno Beer Peanut Baklava, and also my Baklava Cheesecake recipe!

    A close up photo of a pan of maple walnut baklava.

    How to Make Maple Walnut Baklava

    The full recipe follows - at the end of the post - but here is a pictorial overview!

    Prepare the Pastry

    Preheat your oven, and generously grease the bottoms and sides of a 9 x 13 inch pan.

    Melted butter is being brushed over the inside of a 9 by 13 baking pan.

    Carefully unroll - fully and properly thawed - phyllo dough. Use a knife to slice the whole stack in half to make two stacks of 9 x 13″ sheets.

    A stack of phyllo dough has been unrolled onto a work surface and cut in half across the width.

    Cover with a lightly damp cloth to prevent phyllo from drying out as you work – it’s finicky, fragile stuff!

    Lay two sheets of phyllo in the bottom of prepared pan. Use a pastry brush to apply a thorough coating of melted butter.

    After 1 sheet of phyllo has been laid in the pan, it's being brushed with melted butter.

    Layer with two more sheets.

    Repeat twice more, for a total of 8 sheets.

    Sprinkle about ¼ cup of the walnuts evenly across the top.

    A hand sprinkles chopped walnuts over the butter brushed phyllo.

    Layer with two more sheets, butter, and ¼ cup (50 ml) walnuts.

    Continue this pattern of two sheets, butter, nuts until you have about 6 sheets left.

    Layer two sheets, spread with butter, lay down two more sheets, spread with butter, and top with a final two sheets.

    The baking pan is shown after several layers, with phyllo on top.

    Use a sharp serrated knife to cut the baklava into diamond or square shapes, whatever size you’d like them. Be sure not to cut all the way to the bottom – cut to about ¼ – ½” from the bottom.

    The pan of raw baklava, shown sliced into diamond shapes.

    Bake for 45-55 minutes, until crisp and golden brown.

    Prepare the Syrup

    In the meantime, make the maple syrup soak:

    In a small/medium saucepan, combine water, sugar, and maple syrup.

    Bring to a boil, then simmer on medium-low for 20 minutes.

    A two part image showing a small pot of clear brown liquid, at first boiling, then at a simmer.

    Finish the Maple Walnut Baklava

    When baklava has finished baking, remove it from the oven and immediately pour the maple sauce evenly over the top.

    The pot of maple syrup mixture is being poured over the baked pan of baklava.

    Let cool completely before cutting all the way through to the bottom, using the precut lines.

    A Note on the Nuts

    * You can substitute whatever nuts you like. I like the classic combination of walnuts with maple, but any nuts will work.

    Diamond shaped pieces of maple-walnut baklava, on a small white plate.

    More Fancy Recipes

    Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!

    Balsamic Mushroom Baked Brie
    Boozy Crème Brûlée
    Chocolate Dessert Ravioli
    Clementine Mousse with Champagne
    Easy Kahlua Panna Cotta
    Fancy Tea Sandwiches
    How to Make Cream Puffs & Croquembouche
    Jalapeno Beer Baklava
    Mushroom Brie Turnovers
    Mushroom & Goat Cheese Braid with Balsamic Glaze
    Pepper Crusted Tuna with Wasabi Cream Sauce
    Phyllo Crab Triangles
    Savory Tomato Shortcake
    Seafood Mousse
    Shrimp & Artichoke Stuffed Mushrooms
    Spanakopita Triangles
    Traditional Raspberry Mousse
    White Chocolate Almond Amaretto Truffles

    Diamond shaped pieces of maple-walnut baklava, on a small white plate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Diamond shaped pieces of maple-walnut baklava, on a small white plate.

    Diamond shaped pieces of maple-walnut baklava, on a small white plate.
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    5 from 1 vote

    Maple Walnut Baklava

    Any Baklava is good baklava, but sometimes I love to play around with the flavours. This Maple Walnut Baklava is always a big hit!
    Prep Time15 minutes mins
    Cook Time55 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Dessert
    Cuisine: Canadian, Greek, Middle Eastern
    Servings: 30 9x13" Pan of Baklava
    Calories: 239kcal
    Author: Marie Porter

    Equipment

    • 9 x 13 Baking Dish

    Ingredients

    • 1 package Phyllo Sheets (1 lb) thawed
    • 1 cup Butter melted
    • 1 lb Finely Chopped Walnuts *
    • 1 cup Water
    • 1 cup Granulated Sugar
    • ½ cup Maple Syrup

    Instructions

    • Preheat oven to 350°F (180°C). Generously grease the bottoms and sides of a 9 x 13 inch pan.
    • Carefully unroll phyllo dough. Use a knife to slice the whole stack in half to make two stacks of 9 x 13″ sheets. Cover with a damp cloth to prevent phyllo from drying out as you work – it’s finicky, fragile stuff!
    • Lay two sheets of phyllo in bottom of prepared pan. Use a pastry brush to apply a thorough coating of melted butter. Layer with two more sheets. Repeat twice more, for a total of 8 sheets.
    • Sprinkle ¼ cup (50 ml) of the walnuts evenly across the top. Layer with two more sheets, butter, and ¼ cup (50 ml) walnuts.
    • Continue this pattern of two sheets, butter, nuts until you have about 6 sheets left. Layer two sheets, spread with butter, lay down two more sheets, spread with butter, and top with a final two sheets.
    • Use a sharp serrated knife to cut the baklava into diamond or square shapes, whatever size you’d like them. Be sure not to cut all the way to the bottom – cut to about ¼ – ½” from the bottom.
    • Bake for 45-55 minutes, until crisp and golden brown. In the meantime, make the sauce.
    • In a small/medium saucepan, combine water, sugar, and maple syrup. Bring to a boil, then simmer on medium-low for 20 minutes.
    • When baklava has finished baking, remove from oven and immediately pour the maple sauce evenly over the top.
    • Let cool completely before cutting all the way through to the bottom, using the precut lines.

    Notes

    * You can substitute whatever nuts you like. I like the classic combination of walnuts with maple, but any nuts will work.

    Nutrition

    Calories: 239kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 128mg | Potassium: 92mg | Fiber: 1g | Sugar: 10g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

    A close up view of a diamond shaped maple walnut baklava on a small white plate.

    Any Baklava is good baklava, but sometimes I love to play around with the flavours. This Maple Walnut Baklava is always a big hit!

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