Baklava Recipe

Preheat and butter pan

Preheat oven to 350°F (175°C). Lightly butter a 9x9-inch (or similar) square baking pan. Keep phyllo covered with a damp towel so it doesn't dry out while you work.

Prepare phyllo brushing butter

Brush a sheet of phyllo with melted butter and place it in the pan, letting edges overhang slightly. Repeat with 4 more sheets, brushing each with butter before stacking (you'll have 5 layers as a base).

In a bowl combine the chopped pistachios and chopped walnuts (or almonds), brown sugar, 1/4 cup granulated sugar (from the filling ingredient), 1/2 tsp cinnamon, lemon zest (if using) and 1/4 tsp salt. Mix until evenly distributed.

Evenly spread about half of the nut mixture over the buttered phyllo in the pan. Smooth into an even layer but do not press down hard.

Brush and layer 3 more phyllo sheets on top of the nut layer, brushing each sheet lightly with melted butter as you place it.

Spread the remaining nut mixture over those sheets. Then brush and add the final 4 phyllo sheets on top, again brushing each with butter. Trim any overhanging edges to neaten if desired.

Using a sharp knife, score the assembled baklava through to the bottom into diamond or square shapes. Make sure cuts go all the way through so syrup can penetrate after baking.

Pour any remaining melted butter evenly over the top, trying to get butter into the cuts and along the surface. Place pan on a baking sheet to catch any drips and bake in preheated oven for 40–50 minutes, or until top is deep golden brown and phyllo is crisp.

While baklava bakes, make the syrup. In a medium saucepan combine 1 cup granulated sugar, 1/2 cup water, 1/2 cup honey, lemon juice, cinnamon stick, and cloves. Bring to a gentle boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer 8–10 minutes until slightly thickened. Remove from heat and discard cinnamon stick and cloves. Let syrup cool for 5–10 minutes (should be warm, not piping hot) before using.

When baklava is golden and just out of the oven, immediately and evenly pour the warm syrup over the hot baklava, pouring slowly so syrup soaks into the cuts and between layers. You should hear a gentle sizzle. Allow baklava to cool completely (2–3 hours) so syrup sets and layers absorb moisture.

Once cool, if desired, sprinkle the top with the finely chopped pistachios for garnish. If edges have hardened, use the scored lines to separate pieces cleanly.

Serve each piece of baklava with a scoop of vanilla ice cream (or a spoonful of clotted cream) on the side. Baklava is best at room temperature after syrup has fully set; store leftover pieces covered in the refrigerator for up to 5 days and bring to room temperature before serving.