3 Pcs Baklava Recipe

Prepare nuts and butter

Preheat the oven to 175°C (350°F). Finely chop the walnuts and almonds and combine in a small bowl with 10 g granulated sugar, 1 tsp ground cinnamon, 0.5 tsp lemon zest and 0.125 tsp salt; mix thoroughly. Melt the 60 g unsalted butter in a small saucepan or microwave and set aside to keep warm.

Assemble

Lightly brush a small ovenproof dish (about 10 x 7 cm / 4 x 3 in) with a little melted butter. Lay 1 phyllo sheet in the dish, allowing edges to overhang slightly; brush the top lightly with melted butter. Place the second phyllo sheet on top, brush with butter. Evenly spread the nut mixture over the top sheet. Place the third phyllo sheet on top and brush the top with butter. Using a sharp knife, trim overhanging edges and score the top into three rectangular pieces (or cut after baking) to create three distinct portions. Ensure the top is well brushed with remaining butter.

Bake

Place the assembled dish on a baking sheet and bake in the preheated oven for 20–25 minutes, or until the phyllo is deep golden brown and crisp. Watch carefully toward the end to avoid burning.

While the baklava bakes, combine 80 ml water, 80 g granulated sugar, 10 g honey, 5 ml lemon juice and the 2 whole cloves (if using) in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 6–8 minutes until slightly thickened. Remove from heat, discard cloves, and let the syrup cool for 3–4 minutes so it is warm but not hot.

When the baklava is finished baking, remove it from the oven and immediately spoon or pour the warm syrup evenly over the hot baklava so the syrup is absorbed. Allow the baklava to cool completely in the pan for at least 1 hour so the syrup sets into the layers.

Once cooled and syrup-set, separate along the scored lines into three pieces. Sprinkle each piece with about 1 tsp finely chopped pistachios if desired and serve at room temperature.