Baklawa Recipe

Preheat and prep

Preheat the oven to 350°F (175°C). Melt the unsalted butter in a small saucepan or in the microwave until fully liquid. Brush a 9x13-inch (or similar) baking pan with about 1–2 tablespoons of the melted butter to coat the bottom and sides.

Prepare nut filling

In a bowl, combine the finely chopped walnuts (or pistachios/almonds), 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves (if using). Mix thoroughly so the spices and sugar are evenly distributed through the nuts.

Layer phyllo

Unroll the phyllo sheets and cover them with a damp kitchen towel to prevent drying. Place one sheet into the buttered pan and brush it lightly with melted butter. Repeat layering and buttering for 6 sheets (or half the number of sheets), brushing each sheet thoroughly so all layers are well buttered.

Add nut filling

Evenly spread the nut mixture over the layered phyllo in the pan, leaving about 1/2-inch space at the edges. Gently press the nut mix down so it forms an even layer.

Top phyllo layers

Continue layering the remaining phyllo sheets over the nut layer, brushing each sheet with melted butter as before, until all sheets are used. Reserve about 1–2 tablespoons of butter for the top. If your phyllo comes in more than 12 sheets or you prefer a thicker pastry, adjust layers evenly and ensure nuts are sandwiched between equal numbers of sheets.

Score

Using a sharp knife, score the baklawa into diamonds or squares all the way through to the bottom of the pan. Make cuts deep enough that pieces will separate easily after baking. Drizzle the remaining melted butter over the scored top to make sure edges and cuts are well coated.

Bake

Place the pan in the preheated oven and bake for 40–50 minutes, or until the phyllo is deeply golden brown and crisp. Rotate the pan halfway through baking for even color. Baking time may vary depending on oven and phyllo thickness—watch closely toward the end to avoid burning.

Make syrup

While the baklawa bakes, combine 1.5 cups granulated sugar and 3/4 cup water in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer for about 8–10 minutes until slightly thickened. Stir in 1/4 cup honey and 1 tablespoon fresh lemon juice and simmer for 1–2 more minutes. Remove from heat and stir in 1 teaspoon orange blossom water or rose water if using. Let the syrup cool for 10–15 minutes — it should be warm, not piping hot, when poured over the baked pastry.

Syrup timing

It's important that the syrup is warm (not hot) and the baklawa is hot from the oven when you pour the syrup. This temperature difference helps the syrup penetrate the layers without making the pastry soggy.

Combine syrup and baklawa

As soon as the baklawa comes out of the oven, immediately pour the warm syrup evenly over the entire surface, making sure to get syrup into the scored cuts. Pour slowly so the syrup is absorbed; you may hear a gentle sizzle. If any syrup remains, reserve it and pour more in a couple of minutes if necessary.

Cool and rest

Allow the baklawa to cool to room temperature and rest for at least 3–4 hours (preferably overnight) so the syrup fully soaks in and the layers set. This resting time yields the best texture and prevents the top from becoming overly sticky.

Garnish and serve

Just before serving, sprinkle the finely chopped pistachios over the top. Separate along the pre-scored lines and serve pieces at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.