Baklavan Recipe

Prepare filling

In a medium bowl combine 3 cups ground walnuts, 1 cup granulated sugar (for filling), 1 teaspoon ground cinnamon and 1/4 cup fine semolina if using. Mix until evenly combined and set aside.

Prepare phyllo

Preheat oven to 350°F (175°C). Unwrap phyllo and cover the stack with a slightly damp kitchen towel to prevent drying. Have 1 cup melted unsalted butter ready for brushing.

Layer phyllo

Brush the bottom and sides of a 9x13-inch (or similar) baking pan with melted butter. Place one phyllo sheet in the pan, letting the edges hang over if needed, and brush it lightly with butter. Repeat layering and buttering for 8 phyllo sheets (this forms the bottom base).

Add filling and top layers

Evenly spread half of the nut mixture over the layered phyllo base. Then place two phyllo sheets on top, brushing each with butter. Spread the remaining nut mixture, then continue layering the remaining phyllo sheets, brushing each with butter, until you have used all sheets (or about 8 sheets on top). Be sure to brush the top layer generously with butter.

Score the baklavan

Using a sharp knife, cut the assembled baklavan into desired shapes (diamonds are traditional). Cut all the way through to the bottom so pieces will separate after baking.

Bake

Place the pan in the preheated oven and bake 35–45 minutes, until the top is golden brown and crisp. Rotate the pan halfway through baking for even color.

Make syrup

While the baklavan bakes, combine 2 cups sugar and 1 cup water in a medium saucepan with 3 whole cloves if using. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently for 8–10 minutes. Remove from heat and stir in 1/2 cup honey, 1 tablespoon lemon juice and 1 teaspoon orange blossom or rose water if using. Let the syrup cool slightly — it should be warm but not hot when poured over the hot pastry (or cool depending on method below).

Syrup application

Two common approaches: (A) Pour warm syrup over hot baklavan: When baklavan is baked and still hot from the oven, pour the warm syrup evenly over the scored pastry so syrup sinks into the layers. (B) Pour cooled syrup over hot baklavan: Some prefer syrup at room temperature or cool; pour it slowly so it absorbs without making the top soggy. Either method works — aim for the syrup to be absorbed without leaving large puddles. Use all syrup gradually; you may not need every last drop if your pastry is particularly absorbent.

Cool and serve

Allow the baklavan to rest at room temperature at least 4 hours, preferably overnight, so the syrup fully soaks and the layers set. Garnish with 1/4 cup coarsely chopped pistachios or walnuts over the top. Separate along scored lines and serve at room temperature.

Storage: Store covered at room temperature for up to 3 days, or refrigerate up to one week. If refrigerated, bring to room temperature before serving for best texture.