Baklava Recipe

Make syrup first

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 1/2 cup honey and simmer gently for 5–8 minutes until slightly thickened. Do not boil vigorously; a gentle simmer is ideal.

Remove from heat and stir in 1 tablespoon lemon juice and 1 teaspoon orange blossom water or rose water if using. Let the syrup cool completely to room temperature (at least 30 minutes). Syrup should be cool or only slightly warm when poured over baked baklava.

Toast the nuts (if desired) by spreading 3 cups nuts on a baking sheet and toasting at 350°F (175°C) for 8–10 minutes until fragrant. Let cool slightly.

Using a food processor, pulse the cooled nuts with 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon ground cardamom (if using) until coarsely chopped. Aim for a mix of small pieces and a few finer bits — avoid turning into a paste.

Preheat oven to 350°F (175°C). Brush a 9x13-inch (or similar) baking pan with 1 tablespoon melted butter to coat the bottom and sides.

Unroll phyllo dough and keep it covered with a damp kitchen towel to prevent drying. Phyllo dries quickly; work efficiently.

Place one phyllo sheet in the prepared pan and brush lightly with melted butter. Repeat layering and buttering with six phyllo sheets (or until you have 6 layers), brushing each sheet thoroughly.

Evenly spread about half of the nut mixture over the buttered phyllo layers in an even layer, pressing lightly to distribute.

Layer 1–2 phyllo sheets brushed with butter over the nuts as a thin separator (brush each sheet). Then spread the remaining nut mixture evenly.

Top with the remaining phyllo sheets, brushing each sheet with melted butter as you layer. Aim for about 5–6 sheets on top, all well buttered.

Using a sharp knife, trim excess phyllo from edges and score the assembled baklava into diamonds or squares all the way through to the bottom. Make diagonal cuts in one direction, then the other, to create diamond shapes of roughly 1.5–2 inch sides. This allows the syrup to penetrate after baking.

Brush the entire top generously with any remaining melted butter so the top browns evenly.

Bake in the preheated oven for 40–50 minutes until phyllo is golden brown and crisp. Rotate the pan halfway through if your oven has hot spots.

Remove baklava from oven and immediately pour the cooled syrup evenly over the hot baklava, making sure the syrup reaches into the cuts and edges. Use a spoon to guide syrup into any dry spots. The syrup will sizzle and be absorbed.

Let the baklava cool completely to room temperature, undisturbed, for at least 4 hours (preferably overnight) so syrup fully penetrates and pieces set.

Once set, re-cut along the scored lines if needed and garnish with 1/4 cup chopped pistachios or walnuts. Serve at room temperature.