Baklava/piece Recipe

Prepare pan and phyllo

Preheat oven to 350°F (175°C). Lightly brush a small oven-safe baking dish (about 4x4 inches / or a muffin tin for individual pieces) with vegetable oil to prevent sticking. Unroll phyllo and keep covered with a slightly damp towel to prevent drying.

Layer phyllo

Working quickly, place one phyllo sheet in the pan and brush lightly and evenly with melted butter. Repeat layering and brushing with 6 sheets total, ensuring edges are aligned and butter is spread to the edges.

Add filling and top layers

Evenly sprinkle the nut filling (all of the nut mixture) across the buttered phyllo base. Gently press the nut layer to create an even surface. Layer 6 more phyllo sheets on top of the nuts, brushing each sheet with melted butter as you go. Trim excess phyllo so edges are neat. Brush the top layer generously with remaining butter.

Score

Using a sharp knife, score the assembled baklava into desired piece shapes (for a single piece, score a small diamond or square). This helps the syrup penetrate after baking.

Bake

Place the pan on the middle rack and bake for 25–30 minutes, or until the phyllo is deeply golden and crisp. For a small single-piece size, check at 18–22 minutes to avoid over-browning.

While phyllo is being prepared, combine the chopped walnuts, pistachios, and almonds in a bowl. Add 1 tablespoon granulated sugar, 1/4 teaspoon ground cinnamon, and 1/16 teaspoon ground cloves if using. Mix thoroughly so nuts and spices are evenly distributed.

If nuts are larger than coarse crumbs, pulse once or twice in a food processor to reach a sandy, slightly chunky texture. Measure 3/4 cup total nut mixture for this small assembly (0.25 + 0.25 + 0.25 cups).

While the baklava bakes, make the syrup so it is cool before pouring. In a small saucepan combine 1/2 cup sugar and 1/4 cup water. Bring to a gentle boil over medium heat, stirring until sugar dissolves.

Lower heat and simmer for 4–5 minutes until slightly thickened. Remove from heat and stir in 2 tablespoons honey, 1 teaspoon lemon juice, and 1/4 teaspoon orange blossom water. Let syrup cool to warm or room temperature (about 15–20 minutes).

If syrup becomes too thick after cooling, warm gently and add a splash of water to reach a pourable consistency. The syrup should be pourable but not watery.

As soon as the baklava is out of the oven and still hot, pour or spoon the cooled syrup evenly over the scored surface so syrup seeps into the cuts and layers. Use all syrup; it will sizzle and be absorbed over 10–20 minutes.

Let the baklava cool completely at room temperature for at least 2 hours (preferably 4–6 hours) so syrup sets and layers bind. Once cool, re-cut along the score lines if needed to separate pieces cleanly.

Garnish each piece with a sprinkle of finely chopped pistachios. Serve at room temperature. Store in an airtight container at room temperature for up to 4 days (avoid refrigeration which can soften phyllo).