Baklava Tray Recipe

Chop and mix nuts

Finely chop walnuts and pistachios so the texture is somewhat coarse (like breadcrumbs with small pieces). You can pulse in a food processor in 2–3 short bursts—do not over-process into paste. Transfer to a large bowl.

Add 1/2 cup granulated sugar, ground cinnamon, ground cardamom (if using), and 1/4 tsp salt to the chopped nuts. Stir thoroughly to combine. Taste a pinch and adjust sugar or spice if desired. Set aside at room temperature.

Prepare pan and butter mix

Preheat oven to 350°F (175°C). Brush a 12x16-inch (or similar large rectangular) baking tray generously with melted butter. Combine remaining melted butter with 2 tbsp neutral oil to keep phyllo flexible and for easier brushing.

Handle phyllo

Keep phyllo covered with a slightly damp towel while working to prevent drying. Unroll the phyllo and have scissors/knife ready to trim sheets to the tray size.

Layer phyllo

Place one sheet of phyllo in the prepared pan and brush it lightly with the butter-oil mixture. Repeat layering and brushing for a total of 8 phyllo sheets for the bottom layer, brushing each sheet.

Add filling layers

Evenly distribute about one-third of the nut mixture over the layered phyllo. Spread gently with a spatula to an even layer. Place 4 phyllo sheets on top of the nut layer, brushing each with butter between sheets. Repeat: add another third of the nuts, then 4–6 sheets, buttering between sheets. Finish by spreading the remaining nut mixture in an even layer and topping with the remaining phyllo sheets, using about 8 sheets for the top, buttering each one (including the very top).

Score before baking

Using a sharp knife, gently score the assembled baklava all the way through to the bottom into diamonds or squares (typical diamonds about 2" or 5 cm wide). Cutting before baking ensures neat pieces and that syrup can penetrate later. Optionally cut fully through to the bottom if you prefer pre-sliced pieces.

Final butter brush

Brush any remaining butter over the top to ensure an even golden crust. If desired, sprinkle a few chopped pistachios on top for decoration (they will adhere when syrup is added).

Place the tray on the center rack and bake for 40–50 minutes, or until the phyllo is deep golden brown and crisp. Rotate the pan halfway through baking for even color. Baking time varies by oven and pan depth—watch the top closely after 35 minutes to prevent burning.

While baklava bakes, prepare the syrup so it is warm (not boiling hot) when poured over the hot pastry. In a medium saucepan combine 2 cups sugar and 1 cup water with the cinnamon stick, cloves, and orange zest (if using). Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently for 8–10 minutes.

Remove from heat and stir in 1/2 cup honey and 1 tablespoon fresh lemon juice. Let the syrup cool slightly for 10–15 minutes and remove whole spices and zest. The syrup should be warm but not boiling when added to the hot baklava so it soaks in properly.

As soon as the baklava comes out of the oven, pour the warm syrup evenly over the hot pastry, aiming to cover all cut lines so syrup can penetrate. Pour slowly—start at one end and work across. You should hear a gentle sizzle; if not, the syrup may be too cool.

Allow the baklava to cool completely at room temperature for at least 4 hours, preferably overnight. This resting time lets the syrup fully absorb and the layers set so pieces hold together when served.

Once cooled and set, separate along the scored lines and transfer pieces to a serving platter. Garnish with the 1/2 cup finely chopped pistachios if desired.

Store baklava at room temperature in an airtight container for up to 5 days, layering with parchment between layers. For longer storage, refrigerate up to 2 weeks (note refrigeration can soften the top slightly). To refresh, return to a 300°F (150°C) oven for 5–8 minutes to crisp before serving.