Baklava Recipe

Combine 1 cup honey, 1 cup water and 1 cup granulated sugar in a medium saucepan over medium heat. Stir to dissolve sugar and bring to a gentle boil.

Reduce heat and simmer for 8–10 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon lemon juice and 1 teaspoon orange blossom water (if using). Let cool to room temperature — syrup should be warm or room temp when poured over hot baklava.

Spread the walnuts, almonds and pistachios on a cutting board and chop finely (or pulse in a food processor in 2–3 quick pulses). Combine chopped nuts in a bowl.

Add 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom and 1 teaspoon fine sea salt to the nut mixture. Toss to combine and set aside.

Preheat oven to 350°F (175°C). Position a rack in the middle of the oven.

Brush a 9x13-inch baking pan with melted butter. Unroll phyllo and keep sheets covered with a slightly damp towel to prevent drying.

Place one phyllo sheet in the pan and brush lightly with melted butter. Repeat layering and buttering for 8 sheets to form the bottom base (brush each sheet).

Evenly spread about one-third of the nut filling over the layered phyllo base, pressing lightly to create an even layer.

Continue layering phyllo sheets: place 4–6 sheets, buttering each sheet, then spread the next third of the nut filling. Repeat with another 4–6 buttered phyllo sheets and the final nut layer. Finish by layering the remaining phyllo sheets on top (about 8 sheets), buttering each sheet as you go. Reserve a little butter for the top.

With a sharp knife, trim any uneven edges and score the assembled baklava into diamonds or squares down to the bottom of the pan. Make diagonal cuts across the long side to form diamonds, then across the short side for squares if desired.

Brush the top surface and cut seams liberally with remaining melted butter so butter seeps into the scored lines and edges.

Bake in the preheated oven for 45–55 minutes, or until the phyllo is deep golden brown and crisp. Rotate the pan halfway through if your oven bakes unevenly.

Remove baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava, making sure the syrup flows into the cut seams. Use a spoon to help distribute if needed.

Allow the baklava to cool completely at room temperature, uncovered, for at least 4 hours (preferably overnight) so the syrup is fully absorbed and layers settle.

Once set, garnish with 2 tablespoons finely chopped pistachios if desired. Serve at room temperature. Store covered at room temperature for up to 5 days.