Baklava Recipe

Make syrup ahead

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves and bring to a gentle boil.

Reduce heat to low and simmer, uncovered, for 8–10 minutes until slightly reduced. Remove from heat.

Stir in 1/2 cup honey and 1 tablespoon lemon juice. Allow to cool to room temperature, then stir in 1 teaspoon orange blossom water or rose water if using. Set aside. (Syrup should be cool or barely warm when poured over hot baklava.)

Finely chop nuts by pulse in a food processor or by hand until you have coarse crumbs — not a paste. Measure 3 cups packed. Transfer to a bowl.

Stir 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom (if using) into chopped nuts until evenly combined. Set aside.

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

Unroll phyllo and cover with a slightly damp towel to prevent drying. Keep remaining phyllo covered while you work.

Place one phyllo sheet in the pan and brush lightly with melted butter. Repeat with 7 more sheets, brushing each sheet with butter (this creates the bottom layers). Trim phyllo edges if necessary to fit the pan neatly.

Evenly spread about one-third of the nut mixture over the layered phyllo, smoothing with a spatula to an even layer.

Top with 2 phyllo sheets, brushing each with butter, then repeat layering: nuts (one-third), 2 phyllo sheets with butter, remaining nuts (final third).

Finish with the remaining phyllo sheets (about 6–8), brushing each sheet with butter as you layer to create a top crust. Use remaining butter to coat the final sheet and edges.

Using a sharp knife, cut the assembled baklava into diamonds or squares all the way through to the bottom of the pan. Cutting before baking helps pieces separate cleanly.

Bake in the preheated oven for 45–55 minutes, rotating the pan once after 30 minutes, until top is golden brown and crisp. Baking time varies by oven and pan depth—watch for even browning but do not let the nuts burn.

When baklava is hot from the oven, immediately and evenly pour the cooled (or room-temperature) syrup over the hot pastry, working slowly so syrup soaks in between the cuts. Use all syrup. Let the baklava sit at room temperature for at least 4 hours (preferably overnight) to absorb syrup.

If desired, sprinkle 1/4 cup chopped pistachios over the top for garnish before serving.

Serve at room temperature. Store in an airtight container at room temperature for up to 5 days (syrupy texture will soften over time).