Baklava Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Lightly butter a 9x13-inch (or similar) baking dish. If phyllo is refrigerated, let it sit at room temperature, covered with a damp towel, for 30 minutes so sheets are pliable.

Layer phyllo

Unroll phyllo and keep unused sheets covered with a damp towel to prevent drying. Brush the bottom of the prepared pan with melted butter. Place one phyllo sheet in the pan and brush the sheet lightly with melted butter. Repeat layering and brushing for 8 sheets (or about 1/4 of the total sheets), making sure each sheet is buttered before adding the next.

Add nut filling

Evenly spread about one-third of the walnut-sugar-cinnamon mixture over the layered phyllo. Brush another 6–8 phyllo sheets, one at a time, on top of the filling, then add another third of the nut mixture. Repeat with another 6–8 buttered phyllo sheets and the remaining nut mixture. Finish by layering the remaining phyllo sheets (about 8–10), buttering each sheet as you go.

Trim and score

Using a sharp knife, trim uneven edges. With the tip of a sharp knife, score the top layers all the way through to the bottom into diamond or square shapes (this helps syrup penetrate and makes cutting easier after baking). Optionally sprinkle the surface with 2 tablespoons granulated sugar for extra crispness.

Bake

Bake in preheated oven for 45–55 minutes, rotating the pan after 25 minutes, until the top is deep golden brown and crisp. If the top is browning too quickly, tent loosely with foil for the remainder of baking.

While phyllo is resting, pulse the walnuts in a food processor or chop finely by hand. Combine chopped walnuts, 1 cup granulated sugar, 2 teaspoons ground cinnamon, and 1 teaspoon ground cloves (if using) in a bowl and mix thoroughly so spices are distributed evenly.

About 10 minutes before the baklava finishes baking, make the syrup. In a small saucepan combine 1 cup water and 1 cup granulated sugar and bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Remove from heat and stir in 1 cup honey, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Let the syrup cool briefly (to warm or room temperature) — it should not be boiling hot when poured over the hot baklava (this prevents overly soggy layers), but it should be warm enough to penetrate the layers.

When baklava is done and still hot from the oven, immediately and evenly pour the syrup over the scored baklava, using a spoon to help distribute it into the cuts and across the surface. Allow baklava to cool completely in the pan (2–4 hours) so syrup is fully absorbed and the layers set. For best flavor, let rest overnight at room temperature, uncovered or lightly covered.