Baklava Recipe

Prepare pan and filling

Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch (or similar) baking dish. Melt the unsalted butter in a small saucepan or microwave and keep warm. In a bowl combine the finely chopped walnuts (or nut mix), 1/2 cup light brown sugar, 1/4 cup granulated sugar, 2 tsp ground cinnamon, 1/2 tsp ground cardamom (if using) and 1/4 tsp fine sea salt. Stir in 1 teaspoon vanilla extract and mix until evenly distributed.

Layer phyllo

Unroll phyllo and cover with a damp towel to prevent drying. Place one sheet of phyllo in the prepared pan and brush lightly with melted butter (about 1 tablespoon). Repeat layering and buttering for 7 more sheets (total 8 buttered sheets for the bottom - adjust slightly if using very thin phyllo).

Add nut filling

Evenly spread about one-third of the nut mixture over the buttered phyllo stack, pressing lightly to form an even layer.

Continue layering

Place 4 buttered phyllo sheets on top of the nut layer (each brushed with butter), then add another one-third of the nut mixture. Repeat: add 4 more buttered phyllo sheets, remaining nut mixture, then finish with a final stack of 8 buttered phyllo sheets. You should have several stacked layers with nuts between them. Reserve any extra butter to brush the top layer generously.

Score

Using a sharp knife, gently but firmly score the assembled baklava into diamonds or squares all the way through to the bottom of the pan. This allows even baking and syrup penetration.

Brush and bake

Brush the top surface well with the remaining melted butter so the top browns evenly. Bake in the preheated oven for 45–55 minutes, or until the phyllo is deep golden brown and crisp. Rotate the pan halfway through if your oven heats unevenly.

While the baklava bakes, make the syrup. Combine 1 cup honey, 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 8–10 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1 teaspoon orange blossom or rose water if using. Let the syrup cool for 5–10 minutes (it should be warm but not cold when poured).

As soon as the baklava is out of the oven (hot), slowly pour the warm syrup evenly over the scored baklava, making sure the syrup seeps into cuts and between layers. Use a spoon to help distribute if needed. The hot baklava and warm syrup combination allows good absorption. Allow the baklava to cool completely at room temperature (several hours, ideally overnight) so syrup sets and layers meld.

Once set and cooled, re-cut along the scored lines to separate pieces. Garnish each piece with a sprinkle of finely chopped pistachios if desired. Serve each portion warm or at room temperature with a scoop of vanilla ice cream alongside.