Baklava Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and bring to a gentle boil.

Reduce heat and simmer, uncovered, for 6–8 minutes until slightly thickened. Remove from heat and stir in honey, lemon juice, and vanilla. Let cool to room temperature while assembling and baking the baklava.

In a bowl, combine the finely chopped walnuts and almonds. Add the teaspoon of sugar, ground cinnamon, and optional orange zest. Mix thoroughly so the dry ingredients are evenly distributed through the nuts.

Preheat oven to 350°F (175°C). Lightly brush a small rectangular baking pan (6 x 9 in or similar) with 1 tablespoon of the melted butter.

Place one phyllo sheet in the pan and brush lightly with melted butter. Repeat layering and buttering 3 more sheets (total 4 layers). Keep remaining phyllo sheets covered with a slightly damp towel to prevent drying.

Evenly spread the nut mixture over the buttered phyllo layers in an even layer.

Layer the remaining 4 phyllo sheets on top, brushing each sheet lightly with melted butter as you go.

Using a sharp knife, trim any overhanging phyllo. Score the assembled pastry into 6 to 8 diamond or square pieces; for a single serving portion size (1 pc), cut to create modestly sized pieces — about 6–8 total per small pan.

Brush the top layer generously with the remaining melted butter, ensuring edges are sealed.

Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crisp on top.

Remove the baklava from the oven and immediately spoon the cooled syrup evenly over the hot pastry, ensuring syrup seeps into cuts and between layers.

Allow the baklava to cool completely at room temperature for at least 3 hours (or overnight) so the syrup is absorbed and the layers set.

Garnish & serve

Before serving, sprinkle the chopped pistachios over the top piece(s). Cut along the pre-scored lines and serve one piece per portion.