Baklava Sundae Recipe

Prepare nuts

Preheat oven to 350°F (175°C). Finely chop walnuts and pistachios (or pulse briefly in a food processor) until they resemble coarse sand. Combine chopped nuts, 1/4 cup granulated sugar, ground cinnamon, ground cloves and 1/4 tsp sea salt in a bowl; mix well and set aside.

Prepare phyllo and butter

Melt 1/2 cup unsalted butter in a small saucepan or microwave and keep warm. Unroll phyllo dough and cover with a slightly damp kitchen towel to prevent drying.

Layer phyllo and fill

Brush a 9x9-inch (or similar) baking dish with a little melted butter. Place one phyllo sheet in the dish and brush lightly with butter. Repeat with 4 more sheets, buttering each. Sprinkle about one-third of the nut mixture evenly across the top. Add 3 more buttered phyllo sheets, then another third of the nuts. Repeat with remaining nuts and top with final 3-4 phyllo sheets, buttering each sheet. Using a sharp knife, score the top into 6–8 squares or diamond shapes to make cutting easier after baking.

Bake

Bake in preheated oven for 30–35 minutes, until top is golden brown and crisp. If edges brown too quickly, cover loosely with foil for the final 10 minutes.

While baklava bakes, make the syrup: combine honey, 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes. Remove from heat and stir in 1 tablespoon fresh lemon juice and optional 1 teaspoon orange blossom water. Let the syrup cool slightly (warm is ideal to pour over hot baklava).

When baklava comes out of oven, immediately pour the warm syrup evenly over the hot baklava, allowing it to soak into the scored sections. Let the baklava cool completely at room temperature, about 1–2 hours, so syrup sets and layers meld.

Cut a square or diamond of the cooled baklava (one serving portion). Place on a dessert plate.

Add one scoop of vanilla ice cream on top of or beside the baklava piece. For a warm-cold contrast, warm the baklava briefly (8–10 seconds) in a microwave if desired before adding ice cream.

Drizzle about 1–2 teaspoons of reserved warm honey syrup over the ice cream and baklava. Sprinkle toasted chopped pistachios on top and dust lightly with powdered sugar if using.

Serve immediately so the ice cream contrasts with the warm, syrupy baklava. Provide a spoon and fork.