Baklava Recipe

Combine water and 1 cup sugar in a small saucepan and bring to a gentle boil over medium heat, stirring to dissolve sugar.

Reduce heat and simmer 8–10 minutes until slightly thickened. Remove from heat.

Stir in honey and lemon juice. Add orange blossom or rose water if using. Let syrup cool to room temperature while you assemble and bake the baklava. Syrup should be ready before the hot baklava comes out of the oven.

Pulse the walnuts (and pistachios if using) in a food processor in 2–3 short bursts until coarsely chopped — you want small pieces, not a powder. Alternatively chop by hand for texture.

Transfer chopped nuts to a bowl and add 2 tablespoons melted butter, 2 tablespoons sugar, 1 teaspoon cinnamon and 1/4 teaspoon ground cloves (if using). Mix until evenly combined. Set aside.

Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking pan with 1 teaspoon oil or a little melted butter.

Unroll phyllo sheets and cover them with a slightly damp kitchen towel to prevent drying out. Keep melted butter warm and stir before using.

Place one sheet of phyllo in the prepared pan and brush lightly with melted butter. Repeat layering and brushing with 6 sheets total to form the bottom base.

Evenly spread about one-third of the nut mixture over the layered phyllo. Press lightly to level.

Layer 4 more phyllo sheets on top of the nuts, brushing each sheet with butter. Spread another third of the nut mixture, then layer 4 more sheets (buttered) and spread the remaining nuts.

Finish by layering the remaining phyllo sheets (about 6 left), brushing each sheet generously with butter. Reserve a tablespoon or two of butter for the sides if needed.

Using a sharp knife, cut the assembled baklava into diamond or square shapes all the way through to the bottom of the pan. Cutting first ensures clean pieces after baking and syruping.

Brush any exposed edges with the reserved melted butter to help them brown evenly.

Bake in the preheated oven for 40–50 minutes, until top is deeply golden and crisp. Rotate pan halfway through baking for even color if your oven has hot spots.

Remove baklava from oven and immediately pour the cooled syrup evenly over the hot pastries, making sure syrup reaches all cut lines and edges. Use a spoon to distribute if needed. The syrup will sizzle. Allow baklava to cool to room temperature for at least 4 hours (or overnight) so syrup is absorbed and layers set.