Phyllo Walnut Pastry with Cinnamon Lemon Syrup

Introduction

This phyllo walnut pastry bakes at 300 °F for about 1 ½ hours, then gets finished with a cooled syrup made from water, sugar, lemon juice, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). You get crisp layered phyllo, a spiced walnut filling with cinnamon and cloves, and a dessert that works well for holidays, gatherings, or making a day ahead.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours 15 minutes
• Servings: 24

Ingredients

Pastry

• 1 pound (454 g) phyllo dough
• 4-5 cup walnuts, chopped coarsely
• ½ cup white granulated sugar
• ¼ tsp ground cloves
• 1 tsp cinnamon
• ¾ pound (340 g) sweet butter

Syrup

• 2 ½ cups of water
• 3 cups white granulated sugar
• 3 tsp lemon juice
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

Pastry

1. Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan.
2. Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter.
3. Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.
4. Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
5. Repeat 5 times, making 5 layers.
6. On the 6th sheet, sprinkle evenly with nut mixture.
7. Continue until all nut mixture is used and last 6 buttered sheets of Phyllo form top crust.
8. Use a sharp knife to cut into diamond shapes.
9. Bake at 300 °F (150 °C) for about 1 ½ hours or until lightly brown.

Syrup

1. Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
2. Pour cooled syrup over hot pastry. Enjoy!

Variations

• Swap the walnuts for pistachios if you want a slightly sweeter, softer filling and a greener cut surface.
• Replace half of the walnuts with almonds for a firmer, slightly drier filling and a more neutral nut flavor.
• Change the vanilla powder (use half this amount if you prefer less rich vanilla flavor) in the syrup to orange blossom water for a more floral finish that still fits the lemon syrup.
• Use clarified butter instead of melted sweet butter in the layering step if you want slightly cleaner flavor and crisper phyllo layers.
• Cut the pastry into squares instead of diamond shapes in the knife step if you want simpler portioning and less trimming at the edges.

Tips for Success

• Keep the phyllo dough covered while you work so the sheets do not dry out and crack before layering.
• Brush each sheet with a thin coat of melted butter; heavy buttering can leave greasy spots instead of distinct layers.
• Cut the pastry fully before baking so the top crust does not shatter when you portion it later.
• Bake until the top is lightly brown and the edges look dry and crisp, not pale or damp.
• Make sure the syrup is cooled before you pour it over the hot pastry; that temperature contrast helps the pastry absorb syrup without collapsing.

Storage and Reheating

Store the pastry in an airtight container with the pieces in a single layer if possible, or separated with parchment if stacked. It keeps well at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.

For reheating, use a 300 °F oven for 8 to 10 minutes, uncovered, to bring back some crispness. If you reheat from frozen, thaw in the fridge first, then warm in the oven. Avoid the microwave if you want the phyllo to stay crisp.

FAQ

Can you make this a day ahead?

Yes. The syrup has time to settle into the layers, and the pastry slices more cleanly after it has rested.

Why does the recipe use cooled syrup over hot pastry?

That temperature contrast helps the syrup absorb evenly while keeping the layered phyllo from turning uniformly soft.

Can you use a different pan size?

You can use a pan with a similar surface area, such as a 13 x 9-inch pan, but the pastry may be slightly thicker and may need a little more baking time.

Can you make this dairy-free?

You can replace the sweet butter with a plant-based butter, but the flavor will be less rich and the browning may differ slightly.