Baklava Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Brush a 9x13-inch (or similar) baking dish with about 1 tablespoon of the melted butter to prevent sticking.

If phyllo is frozen, thaw in refrigerator overnight and then at room temperature for 1–2 hours in its packaging to prevent drying. Keep phyllo covered with a slightly damp clean towel while working to avoid drying out sheets.

Combine the finely chopped walnuts, pistachios, and almonds in a bowl. Add 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1/4 tsp ground cloves (if using). Mix thoroughly so the sugar and spices are evenly distributed.

Taste a small pinch to check seasoning; the mixture should be slightly sweet and aromatic. Set aside.

Unroll the phyllo sheets and have the melted butter nearby. Place one sheet of phyllo in the prepared pan and brush the entire surface lightly with melted butter. Repeat layering and buttering for a total of 8 sheets (or about 1/3 of the package if using very thin phyllo), buttering each sheet as you go.

Evenly sprinkle a thin layer (about 1 to 1 1/4 cups) of the nut filling over the buttered phyllo sheets — aim for an even, not packed, distribution.

Layer another 6–8 sheets of phyllo, buttering each sheet as before. Add another equal layer of nut filling. Repeat this building process until you have used about two-thirds of the nut mixture in 2–3 layers, leaving the top third of the nuts to make sure filling is spread across the pastry evenly. Finish with about 6–10 phyllo sheets on top, buttering each sheet thoroughly and using the remaining melted butter to coat the top.

Using a sharp knife, trim any uneven edges and then score the baklava into diamonds or squares: make diagonal cuts one way, then the other, cutting through to the bottom. Cuts should go all the way through the phyllo to the pan.

Bake in the preheated 350°F (175°C) oven for 45–55 minutes, or until the top is deep golden brown and crisp. Rotate the pan halfway through baking for even coloring. If edges brown too quickly, loosely tent with foil for the last 10–15 minutes.

When baked, remove the pan from the oven and immediately re-cut along the scored lines to separate pieces fully (this helps the syrup penetrate later).

While baklava bakes (or starting about 10 minutes before it comes out), combine 1 cup granulated sugar, 1/2 cup water, 1/2 cup honey, 1 tablespoon fresh lemon juice, lemon zest (if using), 3 whole cloves and 1 cinnamon stick (if using) in a small saucepan.

Bring mixture to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer 8–10 minutes until slightly thickened and syrupy. Remove from heat, discard cinnamon stick and cloves, and let syrup cool for 5–10 minutes (slightly warm but not hot) before using.

Pour the warm syrup slowly and evenly over the hot-baked baklava, aiming to cover all cuts and allow syrup to soak into the layers. Use about two-thirds of the syrup first; let it absorb for 10–15 minutes, then pour remaining syrup. The goal is to saturate the pastry without making it soggy — you should hear faint sizzling as syrup hits hot pastry.

Allow the baklava to cool completely at room temperature, at least 4 hours or ideally overnight, so syrup fully soaks and texture firms up.

Just before serving, sprinkle the tops with the 1/4 cup finely chopped pistachios for garnish. Serve pieces on a slotted spatula to keep syrup from pooling.