Baklava Recipe

Prepare nuts

Preheat the oven to 350°F (175°C). Spread the walnuts, pistachios and almonds in a single layer on a baking sheet and toast in the oven for 6–8 minutes until fragrant but not browned. Remove and let cool. Finely chop or pulse the cooled nuts in a food processor to a coarse, sandy texture (avoid turning into paste). Transfer to a bowl and stir in 1/4 cup granulated sugar, 1 tsp ground cinnamon, 1/4 tsp fine sea salt and 1/2 tsp ground cardamom if using. Set aside.

Prepare butter

Melt 1 cup unsalted butter in a small saucepan over low heat or in the microwave until fully liquid. Keep warm so it stays pourable for layering.

Prepare baking pan and phyllo

Brush a 9x13-inch (or similar capacity) baking dish with some of the melted butter. Unroll the phyllo sheets and cover them with a lightly damp kitchen towel to prevent drying (phyllo dries quickly).

Layer phyllo and nuts

Place one sheet of phyllo in the prepared pan and brush it lightly with melted butter. Repeat layering and buttering for 6 sheets (these form the bottom). After the sixth sheet, evenly sprinkle about 1/3 of the nut mixture in an even layer. Continue by layering 3 sheets of phyllo, buttering each, then another 1/3 of the nuts. Repeat once more: 3 sheets buttered, then the remaining nuts. Finish by layering 6 more phyllo sheets, buttering each sheet thoroughly. (Total phyllo used will depend on package; maintain these layer groupings and adjust so nuts are distributed in three filling layers and there are equally buttered top and bottom phyllo stacks.)

Score and cut

Before baking, use a sharp chef's knife to score the top phyllo into diamond or square shapes all the way down to the bottom of the pan. This makes cutting after baking much easier and lets syrup penetrate. Optionally press a pistachio half into the center of each diamond for garnish.

Bake

Preheat the oven to 350°F (175°C) if you turned it off after toasting nuts. Bake the assembled baklava for 45–55 minutes, or until the phyllo is crisp and deep golden brown but not burned. If the edges brown too quickly, tent foil loosely over the pan for the last 10–15 minutes.

Make syrup

While the baklava bakes, combine 2 cups granulated sugar and 1 cup water in a medium saucepan. Add 3 whole cloves and 1/2 tsp lemon zest if using. Bring to a gentle boil, stirring to dissolve sugar. Reduce heat and simmer for 8–10 minutes to thicken slightly. Remove and discard cloves. Stir in 3/4 cup honey, 2 tbsp fresh lemon juice and 1 tsp orange blossom water if using. Allow the syrup to cool to lukewarm (but still pourable). The syrup should be warm or room temperature when poured over hot baklava; if it's too hot it will be absorbed too quickly and make the pastry soggy.

Syrup application

When the baklava is golden and straight out of the oven, immediately and slowly spoon the syrup over the hot baklava, pouring evenly across the scored cuts so syrup sinks into the layers. Use all the syrup. Let the baklava cool uncovered at room temperature for at least 4 hours (preferably overnight) to absorb the syrup and set. Do not refrigerate while warm; condensation can soften the pastry.

Serve

Once set, cut fully along the scored lines if not completely separated. Transfer pieces to a serving platter. Optionally dust lightly with powdered sugar and sprinkle extra ground pistachio. Store leftover baklava at room temperature, covered, for up to 5 days (or refrigerate for longer; bring to room temperature before serving).