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Ingredients
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Syrup
Filling
Pastry & Butter
Method
Syrup
- 1
Prepare syrup
Combine 1 cup sugar and 1 cup water in a medium saucepan. Add the cinnamon stick and bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently for 10 minutes. Remove from heat, stir in 1/2 cup honey, 1 tablespoon lemon juice and 1 teaspoon vanilla extract. Let cool to room temperature. Discard the cinnamon stick. (Syrup must be cool or room temperature before pouring over hot baklava.)
Filling
- 2
Prepare nut filling
Spread the chopped nuts on a cutting board and pulse briefly in a food processor if needed to achieve a coarse, even texture — some small pieces and some finer crumbs. Transfer to a bowl and stir in 1/4 cup sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves (if using). Mix well and set aside.
Pastry & Assembly
- 3
Preheat and prepare pan
Preheat oven to 350°F (175°C). Brush a 9x13-inch (or similar rectangular) baking pan with 2 tablespoons clarified or melted butter, making sure to coat bottom and sides.
- 4
Layer phyllo and nuts
Unroll thawed phyllo on a clean work surface and cover with a slightly damp towel to prevent drying. Place one sheet of phyllo in the prepared pan and brush lightly with melted butter. Repeat layering and buttering for 8 sheets (these form the base). After 8 sheets, evenly sprinkle about 1/3 cup of the nut mixture over the phyllo. Continue layering: add 2 sheets brushed with butter, then another 1/3 cup nuts. Repeat this pattern until you have used about half to two-thirds of the nuts, leaving enough for a final layer; typically this yields 3–4 nut layers total. Finish by layering 8–10 phyllo sheets on top, buttering each sheet. Use remaining butter to brush the very top and ensure edges are well coated.
- 5
Score before baking
Using a sharp knife, score the assembled baklava into diamonds or squares all the way through to the bottom of the pan. This helps it bake evenly and allows syrup to penetrate later.
- 6
Bake
Bake in the preheated oven for 45–55 minutes, until the phyllo is deeply golden and crisp. Rotate the pan once halfway through if your oven bakes unevenly.
- 7
Add syrup
As soon as the baklava comes out of the oven, pour the cooled syrup evenly over the hot baklava, making sure to cover all pieces and edges. The syrup should sizzle softly as it hits the hot pastry. Let the baklava cool to room temperature, uncovered, for at least 4 hours — preferably overnight — to allow the syrup to be fully absorbed and the layers to set.
- 8
Serve
Once fully cooled and syrup-absorbed, optionally garnish with a sprinkle of finely chopped pistachios. Use the scored lines to break into pieces and serve at room temperature. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week (bring to room temperature before serving).