Bosnian Walnut Baklava

Name: Bosnian Walnut Baklava
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Bosnia and Herzegovina
Ingredients: Filo pastry sheets — 500 g (1.1 lb); Walnuts, finely chopped — 400 g (4 cups); Sugar — 100 g (1/2 cup); Ground cinnamon — 1 tsp; Butter, melted — 250 g (1 cup + 2 tbsp); Sugar, for syrup — 400 g (2 cups); Water, for syrup — 300 ml (1 1/4 cups); Lemon juice — 1 tbsp

The Quirky Foodster Team

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40 min

Prep

45 min

Cook

Servings

Ingredients

Filo pastry sheets — 500 g (1.1 lb)
Walnuts, finely chopped — 400 g (4 cups)
Sugar — 100 g (1/2 cup)
Ground cinnamon — 1 tsp
Butter, melted — 250 g (1 cup + 2 tbsp)
Sugar, for syrup — 400 g (2 cups)
Water, for syrup — 300 ml (1 1/4 cups)
Lemon juice — 1 tbsp

Method

Preheat the oven to 180°C (350°F) and brush the baking dish with melted butter.
Mix chopped walnuts with 100 g sugar and cinnamon for the filling.
Layer about a third of the filo sheets in the dish, brushing every second sheet with melted butter.
Spread half the walnut filling evenly over the layered filo.
Add another third of the filo sheets, brushed with butter, then the remaining walnut filling.
Top with the final filo sheets, brushing each with butter, finishing with a well-buttered top layer.
Cut into diamond shapes before baking, cutting all the way through to the base.
Bake for 40-45 minutes until deep golden and crisp.
Meanwhile, simmer the syrup sugar, water and lemon juice for 10 minutes until slightly thickened.
Pour the hot syrup evenly over the baklava as soon as it comes out of the oven.
Cool completely, at least 4 hours, before serving so the syrup fully absorbs.

Introduction:

Baklava arrived in Bosnia through Ottoman influence and has been thoroughly adopted into local tradition,
layered with local walnuts and finished in a lighter syrup than some regional versions. It is a fixture of Eid
celebrations, weddings, and festive Bosnian tables.

Cultural Background:

Baklava arrived in Bosnia through Ottoman influence and has been thoroughly adopted into local tradition, layered with local walnuts and finished in a lighter syrup than some regional versions. It is a fixture of Eid celebrations, weddings, and festive Bosnian tables.

Tips:

Cutting the pastry before baking makes clean serving pieces possible after baking. Pouring hot syrup over hot pastry (or cold syrup over cold pastry) gives the best absorption — never mix hot and cold.

Variations:

Use a mix of walnuts and pistachios for a more festive version. Add a few whole cloves to the syrup for extra fragrance.

Vegetarian/Vegan:

Fully vegetarian as written.

Storage:

Keeps at room temperature, covered, for up to 1 week.

Reheating:

Best served at room temperature; a brief warm in the oven at 150°C (300°F) for 5 minutes can refresh crispness.

Nutrition:

Approx. 340 kcal, 5 g protein, 38 g carbohydrate, 19 g fat per serving (1 piece).

FAQs:

Q: Why did my baklava turn soggy?
A: This usually happens from pouring hot syrup over hot pastry; always contrast the temperatures.

Q: Can baklava be frozen?
A: Yes, freeze unsyruped baked baklava for up to 2 months, then thaw and add fresh hot syrup before serving.

Q: Is Bosnian baklava different from Turkish baklava?
A: The Bosnian version typically uses a lighter syrup and is often exclusively walnut-filled rather than pistachio.