Baklava/lbs Recipe

Toast the walnuts and optional hazelnuts/almonds in a dry skillet over medium heat for 4–5 minutes, stirring frequently, until fragrant. Let cool completely.

Finely chop the pistachios, toasted walnuts, and optional hazelnuts/almonds separately (or pulse in a food processor in short bursts). Measure out: 1 cup pistachios, 1 cup walnuts, 1/2 cup optional nuts.

Mix the chopped walnuts with 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon in a small bowl to make the walnut-sweetened filling.

Mix the chopped pistachios with 1 tablespoon granulated sugar for the plain pistachio filling.

For chocolate layers, mix 2 teaspoons cocoa powder into 2–3 tablespoons of the chopped nut mix or spread melted chocolate (3 tbs) between layers as noted below.

If using pistachio paste, loosen it with 1–2 teaspoons warm melted butter or a little powdered sugar so it's spreadable for rolled or specialty pieces.

Combine 1 cup granulated sugar, 1/2 cup water, 2 tablespoons honey, 1 tablespoon lemon juice and 2 whole cloves in a small saucepan.

Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes until slightly thickened (do not over-reduce). Remove from heat, discard cloves, stir in 1 teaspoon orange blossom or rose water if using. Let cool to lukewarm while assembling baklava.

Prepare Pan and Phyllo

Preheat oven to 350°F (175°C). Brush an 8x8 inch pan with 1 tablespoon melted butter or oil. Unroll the phyllo and cover with a lightly damp towel to prevent drying.

Layer 6 phyllo sheets into the bottom of the pan, brushing each sheet lightly with melted butter (about 6 tbs total for base layers). Trim edges to fit if necessary.

Pistachio Squares

Evenly spread half of the pistachio filling (about 1/2 cup) over the layered phyllo. Lay 3 phyllo sheets over the filling, buttering each sheet. Repeat with remaining pistachio filling for a second pistachio layer if desired. Top with 3–4 buttered phyllo sheets.

Walnut Squares

On another area of the pan (or layer after a set of base sheets), spread the walnut-cinnamon filling (about 1 cup). Cover with 3–4 buttered phyllo sheets.

Chocolate Layers

For chocolate pieces, spread a thin layer of melted chocolate (or mix of nuts + cocoa) over a buttered phyllo sheet, then cover with 3–4 buttered sheets.

Rolled & Specialty Pieces (if making rolled baklava)

For rolled pistachio pieces: place one phyllo sheet on a work surface, brush lightly with butter, spread a thin line of pistachio paste along one short edge, sprinkle a little chopped pistachio, then roll tightly to form a cigar. Place seam-side down in the pan. Repeat to arrange a row of rolls. Brush tops with butter and sprinkle sesame seeds or shredded coconut if using.

Once all sections are assembled in the pan, brush the entire top with remaining melted butter (about 2–3 tbs). Using a sharp knife, cut the baklava into desired shapes (squares, diamonds, or cut rolled pieces individually). Cutting before baking lets the syrup penetrate later.

Bake in preheated 350°F (175°C) oven for 35–45 minutes, until pastry is golden and crisp. Rotate pan halfway through baking for even color.

When baklava is golden, remove from oven and immediately spoon or pour the cooled syrup evenly over the hot pastry, letting it sink into the cuts and layers. Use all of the prepared syrup. Let the pan cool and absorb syrup for at least 4 hours at room temperature (overnight is best) to properly set.

After cooling and syrup absorption, garnish with coarsely chopped pistachios and a light dusting of powdered sugar if desired.

Use a spatula to transfer pieces to a serving platter. Store leftovers covered at room temperature for 2–3 days or refrigerated for up to a week; bring to room temperature before serving for best texture.