Baklava Recipe

Prepare nuts

Preheat oven to 350°F (175°C). Combine the finely chopped walnuts, pistachios and almonds in a bowl. Add 1/2 cup granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves (if using). Mix well and set aside.

Prepare phyllo

Unwrap phyllo dough and keep covered with a slightly damp kitchen towel to prevent drying. Lightly brush the bottom and sides of a 9x13-inch (or similar) baking pan with melted butter.

Layer phyllo and filling

Place one sheet of phyllo in the pan and brush lightly with melted butter. Repeat layering and brushing for 8 sheets to form the bottom layer. Sprinkle about one-third of the nut mixture evenly over the layered phyllo. Continue layering: top with 6–8 butter-brushed phyllo sheets, then another third of the nuts. Repeat one more time (6–8 phyllo sheets, remaining nuts). Finish with 8–10 sheets of phyllo on top, brushing each sheet with butter. Using a sharp knife, score the top layers all the way through (but not into the pan) in a diamond or square pattern to the size of your desired servings.

Bake

Cover the pan loosely with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 20–30 minutes, or until the baklava is golden brown and crisp. Total baking time about 50–60 minutes. Remove from oven and allow to cool while you prepare the syrup (at least 20–30 minutes) so syrup does not run off too quickly.

While baklava bakes, combine 1 cup sugar and 1 cup water in a medium saucepan over medium heat. Stir until sugar dissolves, then bring to a gentle boil for 5–7 minutes to slightly thicken. Reduce heat to low and stir in 1/2 cup honey and 2 tablespoons fresh lemon juice. Simmer gently for 5 more minutes, then remove from heat. Stir in 1 teaspoon orange blossom water or rose water if using. Let syrup cool for 10–15 minutes (warm syrup on warm baklava is ideal; very hot syrup on hot baklava can make it soggy, very cold syrup on very hot baklava will set too quickly).

Once baklava is out of the oven and has cooled for about 15–20 minutes, slowly pour or spoon the warm syrup evenly over the entire surface, making sure to get syrup into the cuts and edges. Use a spoon to help distribute if necessary. Let the baklava sit at room temperature for at least 4 hours, preferably overnight, to allow the syrup to soak completely.

After baklava has absorbed the syrup and reached room temperature, sprinkle the top with the finely chopped pistachios for garnish. If any top areas seem dry, brush lightly with up to 2 tablespoons water mixed with a little syrup to even the sheen.

Slice fully along the pre-scored lines (if not completely separated) and serve at room temperature. Store in an airtight container at room temperature for up to 5 days. For longer storage, cool completely and refrigerate; bring to room temperature before serving for best texture.