Baklava Recipe

Prepare nuts

Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast 6–8 minutes until fragrant. Let cool, then pulse in a food processor to a coarse meal — some small pieces should remain for texture. Transfer to a bowl and stir in 1 tablespoon granulated sugar, 1/2 teaspoon ground cinnamon and lemon zest.

Prepare pan and fillo

Brush a 9x13-inch (or equivalent) baking pan with about 2 tablespoons of the melted butter. Unroll fillo and keep covered with a damp towel to prevent drying. Working quickly, place one sheet of fillo in the pan and brush lightly (about 1 tablespoon) with melted butter. Repeat layering and buttering 6 sheets in total (this creates a sturdy base).

Assemble layers

Evenly spread about one-third of the pistachio mixture over the layered fillo. Layer 3 more buttered fillo sheets (brushing each with butter), then spread another third of nuts. Repeat once more, finishing with a final top layer of 6–8 buttered fillo sheets. Brush the very top generously with remaining butter so the top browns evenly.

Score

Using a sharp knife, score the assembled baklava into diamonds or squares all the way through to the pan bottom. This helps cut after baking and lets syrup penetrate.

Bake

Bake in the preheated oven for 35–45 minutes, or until the pastry is deep golden brown and crisp. Rotate the pan halfway through baking for even color. Remove from oven and let rest while you make the syrup (about 10 minutes).

Make syrup

While the baklava bakes, combine 1 cup granulated sugar, 1/2 cup water, 1/4 cup honey, the whole cloves, and the lemon juice in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer uncovered for 8–10 minutes until slightly thickened. Remove from heat, discard cloves, and stir in 1 teaspoon orange blossom water or rose water if using. Let the syrup cool for 5–10 minutes (it should be warm but not hot when poured over hot pastry).

Syrup application

When the baklava is just out of the oven (hot) and the syrup is warm, slowly pour or spoon the syrup evenly over the entire surface, making sure it penetrates the scored cuts. Use all the syrup. The contrast between hot pastry and warm syrup gives the best absorption and texture.

Cool & garnish

Allow the baklava to cool completely (at least 2–3 hours, ideally overnight) at room temperature so the syrup firms and the layers set. Once cool, gently separate along the scored lines, and sprinkle with the chopped pistachios and a light dusting of cinnamon if desired.

Serve & store

Serve at room temperature. Store in an airtight container at room temperature for up to 5 days (the pastry will soften slightly over time). For longer storage, refrigerate up to 2 weeks; bring to room temperature before serving.