Baklava Recipe

Combine sugar and water in a medium saucepan and bring to a boil over medium heat, stirring until the sugar dissolves.

Reduce heat and simmer gently for 8–10 minutes until slightly thickened. Stir in honey and lemon juice and simmer 1 more minute. Remove from heat and stir in orange blossom water. Let cool to room temperature (syrup should be cool or lukewarm when poured over hot baklava).

Finely chop walnuts and pistachios so they are small but still have some texture. Combine chopped nuts, 1/4 cup sugar, cinnamon, and cloves in a bowl; mix thoroughly and set aside.

Preheat oven to 350°F (175°C). Brush a 9x13 inch (or similar) rectangular baking pan with 1–2 tablespoons of the melted butter mixed with oil to coat the bottom and sides.

Unroll phyllo dough and keep it covered with a damp towel to prevent drying. Layering goes quickly—work carefully but efficiently.

Place one phyllo sheet in the prepared pan and brush lightly with melted butter. Repeat layering and brushing for a total of 8 filo sheets for the bottom layer (adjust if your filo sheets are smaller or larger; aim for a substantial bottom base).

Evenly spread about half of the nut filling across the layered phyllo, leaving a 1/4-inch border at the edges.

Layer 4 phyllo sheets on top of the nut layer, brushing each sheet with butter as before. Spread the remaining nut filling evenly.

Finish with another 8 phyllo sheets, brushing each sheet with butter. If you have extra butter, brush the top sheet generously.

Using a sharp knife, score the assembled baklava into diamonds or squares all the way through to the bottom of the pan. Make diagonal cuts to form diamond shapes (about 2-inch diamonds) or a grid of smaller squares as you prefer.

Bake in the preheated oven for 45–55 minutes until the phyllo is golden brown and crisp. If the top browns too quickly, loosely tent with aluminum foil for the last 10–15 minutes.

Remove baklava from oven and immediately pour the cooled syrup evenly over the hot baklava, making sure the syrup reaches the cuts. Pour slowly so syrup is absorbed; it may sizzle. Let the pan sit at room temperature uncovered until completely cooled and the syrup is absorbed (at least 4 hours, preferably overnight).

Once cool and set, use the scored lines to separate pieces. Transfer to a serving platter. Store covered at room temperature for up to 5 days (refrigeration can dry the pastry).