Baklava Recipe

Prepare nuts

Preheat the oven to 350°F (175°C). Pulse the walnuts in a food processor or chop finely by hand until the texture is coarse — like fine breadcrumbs with small pieces. Combine the ground walnuts with 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon lemon zest (if using), and 1 teaspoon cornstarch in a bowl; mix well and set aside.

Prepare baking pan and filo

Butter a 9x13-inch (or similar) baking pan generously. Unwrap the phyllo and cover with a slightly damp towel to prevent drying. Keep melted butter warm and accessible for brushing.

Layer sheets and filling

Place one sheet of phyllo in the pan and brush lightly with melted butter. Repeat with 7 more sheets, brushing each with butter as you go (this creates a sturdy bottom). Spread roughly 1/3 of the walnut mixture evenly across the layered sheets. Continue by layering 4 phyllo sheets, brushing each with butter, then another 1/3 of the nut mixture. Repeat the process ending with 8–10 buttered phyllo sheets on top (brush each). Aim for about 30–40 total sheets depending on thickness and package size.

Score and cut

Using a sharp knife, score the assembled baklava into diamonds or squares down to the bottom of the pan — do not remove pieces. Cutting before baking ensures clean slices later. Optionally sprinkle the top with the reserved 1/4 cup chopped walnuts for garnish.

Bake

Bake in the preheated 350°F (175°C) oven for 45–55 minutes, until the top is deep golden brown and crisp. Rotate the pan halfway through baking for even coloring.

Make syrup

While baklava bakes (start about 15 minutes into baking), combine 1 cup sugar, 1 cup water, and 4 whole cloves or a cinnamon stick in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer gently for 8–10 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon honey and 1 tablespoon lemon juice. Let the syrup cool for 10–15 minutes, then remove cloves/cinnamon stick and stir in 1 teaspoon orange blossom or rose water if using. The syrup should be warm but not boiling when poured onto the hot baklava.

Syrup application

When the baklava is out of the oven and still very hot, immediately pour the warm syrup evenly over the scored pieces, making sure the syrup penetrates into the cuts and around edges. Use all syrup. Allow the syrup to soak in; the pan should be left uncovered and come to room temperature as it cools so the syrup sets.

Once cooled to room temperature (3–4 hours, ideally overnight), the baklava will have absorbed the syrup. If desired, garnish with the reserved chopped walnuts. Serve at room temperature. Store covered at room temperature for up to 3 days or refrigerate for up to 1 week (bring to room temperature before serving).