Baklava Recipe

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with a little melted butter or oil to prevent sticking.

Melt the butter and keep it warm but not scorching hot.

Open the phyllo package. Working quickly and keeping the sheets covered with a damp towel when not in use, lay a sheet of phyllo in the prepared dish and brush it with melted butter. Repeat with 7–9 more sheets to form a generous layered base.

Continue layering in this manner until you have built a solid base (roughly after 8–10 sheets).

Just before adding the first nut layer, lightly brush the top layer with more melted butter to ensure the next layer adheres well.

In a bowl, combine walnuts, pistachios (if using), 1/4 cup sugar, cinnamon, cloves, and salt. Mix well so the spices are evenly distributed.

Spread about half of the nut mixture evenly over the first phyllo stack in the pan.

Cover the nuts with another few sheets of phyllo, buttering each sheet, then add the remaining nut mixture. Press gently to compact.

Top with the remaining phyllo sheets, brushing each with butter, finishing with a buttery top layer.

Using a sharp knife, cut the assembled baklava into diamonds or squares to allow syrup to soak in after baking.

Bake in the preheated oven for 50–60 minutes, until the top is golden and crisp.

Prepare the syrup

While the baklava bakes, combine 1 cup sugar, 1 cup water, 1/2 cup honey, and 2 tablespoons lemon juice in a small saucepan. Bring to a simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.

When the baklava is hot from the oven, slowly pour the warm syrup evenly over the hot pastry (or pour warm syrup over hot baklava if preferred). Allow the pastry to absorb the syrup completely and cool for at least 4 hours, ideally overnight.

If using orange blossom water, drizzle it over the baklava after syruping, or stir it into the syrup before simmering for a fragrant finish.