Tahini and Walnut Baklava

Tahini and Walnut Baklava

For the Syrup:

  • 3 cups of sugar
  • 3 cups of water
  • 1 tablespoon of lemon juice


  • 4 heaping tablespoons of unsweetened peanut butter
  • 300 grams of tahini (sesame paste)
  • 500 grams of walnuts, chopped

For the Pastry:

  • 320 grams of butter
  • 1 packet of baklava pastry sheets


  1. To make the syrup, combine water and sugar in a saucepan. Stir until it boils, then add lemon juice and simmer on low heat for 20 minutes. Remove from heat and let the syrup cool down.
  2. Melt the butter over high heat and set aside.
  3. Grind the walnuts in a food processor.
  4. In a large bowl, mix the unsweetened peanut butter and tahini until well combined.
  5. Remove the baklava pastry sheets from the package and place them between a damp cloth.
  6. Grease the bottom of a baking dish with butter.
  7. Take one sheet of pastry and brush 1.5 tablespoons of melted butter over it using a pastry brush. Repeat the process with two more sheets, making a total of three layers.
  8. Leaving about one finger-width gap at the short end of the last sheet, spread 3 tablespoons of the tahini mixture along the width of the sheet.
  9. Sprinkle chopped walnuts over the tahini mixture.
  10. Fold the dry end of the pastry over the filling, making a tightly rolled log.
  11. Use a knife to cut the roll into smaller slices.
  12. Arrange the slices in the greased baking dish, side by side.
  13. Repeat the process with the rest of the pastry sheets until the baking dish is filled.
  14. Brush the remaining melted butter over the top of the pastry.
  15. Preheat the oven to 170°C and bake the baklava for 45 minutes until golden brown.
  16. Let the baklava rest for 5-10 minutes on the counter, then pour the cooled syrup over it using a ladle.
  17. Let the baklava rest for 2 hours, and it will be ready to serve.

Enjoy your delicious Tahini and Walnut Baklava!

Thanks to aysununmutfaklezzetleri for the recipe.