Baklava Recipe

Preheat and prep pan

Preheat oven to 350°F (175°C). Butter a 9x13-inch (or similar) baking dish thoroughly, or line with parchment and brush with butter.

Melt the unsalted butter with the vegetable oil in a small saucepan over low heat or in a microwave-safe bowl. Keep warm but not boiling; you will brush this on the fillo sheets as you assemble.

Pulse the walnuts in a food processor to a coarse, slightly crumbly texture. You want small pieces, not a paste. Alternatively, finely chop by hand.

Combine the chopped walnuts, 1 cup granulated sugar, ground cinnamon, grated nutmeg and kosher salt in a bowl. Mix thoroughly so the spices and sugar are evenly distributed.

Unwrap the fillo dough and keep sheets covered with a slightly damp kitchen towel to prevent drying. Fillo dries very quickly, so work steadily.

Place one sheet of fillo in the prepared pan and brush very lightly with the melted butter mixture. Repeat layering 8 sheets total, brushing each sheet. (If your fillo package has larger/smaller sheets, adjust so you have a sturdy base layer of about 8 sheets.)

Spread about one-third of the nut filling evenly over the layered sheets, pressing lightly with the back of a spoon to create an even layer.

Continue layering: place 3–4 fillo sheets, brushing each with butter, then another third of the nut filling. Repeat once more. Finish by layering 8 fillo sheets on top, brushing each sheet thoroughly with butter so the top is well-coated.

Using a sharp chef's knife, cut the assembled baklava into diamonds or squares all the way through to the bottom of the pan before baking. Cutting first ensures cleaner pieces after baking.

Cover the pan with foil and bake in the preheated 350°F (175°C) oven for 30 minutes. Remove the foil and continue baking until the top is deep golden brown and crisp, about 20–30 more minutes. Total bake time approximately 50–60 minutes.

When the baklava is golden and bubbly, remove from oven and immediately spoon the warm honey syrup evenly over the hot baklava so it soaks into the cuts. Allow the baklava to cool completely in the pan, at least 3–4 hours (preferably overnight) so syrup is absorbed and layers set.

While the baklava bakes, make the syrup: combine 1 cup honey, 1/2 cup granulated sugar, 1/2 cup water, lemon juice, whole cloves, cinnamon stick and optional orange zest in a small saucepan.

Bring to a gentle boil over medium heat, then reduce to a low simmer and cook uncovered for 8–10 minutes until slightly thickened. Do not overboil — the syrup should be pourable but slightly viscous. Remove from heat and discard the cloves and cinnamon stick. Keep the syrup warm or at room temperature to pour over the hot baklava.

After pouring syrup and allowing baklava to cool and absorb syrup, optionally garnish with a light dusting of finely chopped walnuts or a sprinkle of ground cinnamon.

To serve, run a thin spatula under the cut pieces to loosen and lift servings from the pan. Store leftover baklava at room temperature, covered, for up to 4 days. For longer storage, refrigerate; bring to room temperature before serving to restore crispness.