Baklava Recipe

Toast the nuts: spread the chopped walnuts, almonds and pecans on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, until fragrant. Let cool.

Combine filling ingredients: in a bowl mix the cooled toasted nuts with 1/2 cup sugar, 1 tsp cinnamon, 1/4 tsp ground cloves (if using) and 1/2 tsp vanilla extract. Stir until evenly combined. Set aside.

Prepare phyllo: thaw phyllo according to package instructions and keep covered with a damp kitchen towel to prevent drying. Preheat oven to 350°F (175°C). Butter a 9x13-inch (or similar) baking dish and place it on a baking sheet for easier handling.

Layer base

Brush the bottom of the dish with about 1 tablespoon of the melted butter. Lay one sheet of phyllo in the pan, letting excess hang over the edges if desired. Brush that sheet lightly with melted butter. Repeat layering and buttering 7 more sheets (total 8 sheets for the base), brushing each sheet.

Add filling

Evenly spread half of the nut mixture over the layered phyllo, pressing it gently into an even layer.

Middle layers

Layer 2 more phyllo sheets on top of the nuts, buttering each sheet. Spread the remaining nut mixture evenly.

Top layers

Finish by layering the remaining 6 sheets of phyllo on top of the nuts, buttering each sheet thoroughly. Reserve about 2–3 tablespoons of butter for the very top. Use a sharp knife to cut the assembled pastry into diamonds or squares: make diagonal cuts one way, then the other, cutting all the way through to the bottom.

Final buttering: brush the top of the cut baklava thoroughly with the remaining melted butter, making sure butter runs into the cuts to help separate pieces and promote even browning.

Bake: place the dish on the center rack and bake at 350°F (175°C) for 45–55 minutes, until the baklava is deep golden and crisp. Watch for burning—if edges brown too quickly, cover loosely with foil for the final 10–15 minutes.

Make syrup while baklava bakes: combine 1 cup sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Add 2 tablespoons honey and simmer gently 6–8 minutes until slightly thickened. Add 1 tablespoon lemon juice and remove from heat. Stir in 1/2 teaspoon orange blossom or rose water if using. Let syrup cool for 5–10 minutes (but do not let it set).

Syrup application: when the baklava is done and still hot from the oven, immediately pour the warm syrup evenly over the surface, making sure to drizzle into the pre-cut seams so syrup penetrates layers. Use the entire syrup. Allow baklava to cool completely at room temperature, uncovered, for several hours (preferably 4–6 hours or overnight) so syrup is absorbed and pieces set.

Serve: once cooled and syrup has been absorbed, separate along the cut lines and serve at room temperature. Store leftover baklava in an airtight container at room temperature for up to 5 days (not refrigerated, to preserve crispness).