Baklava Recipe

Prepare equipment and phyllo

Preheat oven to 350°F (175°C). Have a 9x9 inch (or similar square) baking pan ready. Remove phyllo from the refrigerator and let it sit covered with a lightly damp kitchen towel while you melt butter so it becomes pliable and doesn't dry out.

Make nut filling

In a bowl combine 2 cups ground pistachios, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt. Mix thoroughly so the spices and sugar are evenly distributed with the nuts.

Butter and layer phyllo

Melt 3/4 cup unsalted butter in a small saucepan or microwave until fully liquid. Brush the bottom and sides of the baking pan with about 1 tablespoon of melted butter. Place one phyllo sheet in the pan and brush the entire surface lightly with melted butter. Repeat layering and buttering 4 more sheets (total 5 sheets for the bottom). Keep remaining phyllo covered so it doesn't dry.

Add filling and continue layering

Spread about half of the pistachio mixture evenly over the layered phyllo. Lay 2 phyllo sheets over the filling, brushing each with butter. Spread the remaining pistachio mixture evenly over those sheets. Continue by layering 4 more phyllo sheets on top, buttering each sheet thoroughly. Use the remaining phyllo (if any) to add a final 1–2 layers; the final number of top sheets should result in about 12 total sheets used. Brush the topmost sheet generously with butter.

Score the baklava

Using a sharp knife, trim any overhanging phyllo to clean the pan edges. Score the unbaked baklava into diamonds or squares by cutting through the top layers down to the bottom of the pan. This will make it easy to cut after baking and allows syrup to penetrate evenly. Sprinkle 1/4 cup finely chopped pistachios over the top for garnish, pressing lightly into the buttered phyllo so they adhere.

Bake

Place the pan on the middle rack and bake at 350°F (175°C) for 35–45 minutes, or until the pastry is golden brown and crisp. Rotate the pan once halfway through baking for even coloring. Baking time can vary by oven; when the top is deep golden and the layers crisp, it is done.

Make syrup

While the baklava is baking (start about 10–15 minutes into the bake), combine 3/4 cup water, 3/4 cup granulated sugar and 3 tablespoons honey in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Once boiling, reduce heat and simmer gently for 8–10 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon fresh lemon juice and 1 teaspoon orange blossom water or rose water. Let the syrup cool to warm — not hot — before using (cooling for 5–10 minutes).

Pour syrup over baklava

When the baklava is fully baked and immediately out of the oven, wait 3–5 minutes (very brief) then evenly pour the warm syrup over the hot baklava, making sure to get syrup into each scored piece. Pour slowly so syrup soaks into the cuts. The temperature contrast (hot pastry, warm syrup) helps the syrup absorb properly. Allow the baklava to cool completely at room temperature for at least 3–4 hours, preferably overnight, so the syrup is fully absorbed and the layers set.

Serve and store

After cooling, separate along the scored lines and transfer pieces to a serving platter. Store leftover baklava in an airtight container at room temperature for up to 5 days (the syrup keeps it moist). If refrigerated, bring to room temperature before serving for best texture.