Baklava Recipe

Prepare pan and phyllo

Preheat oven to 350°F (175°C). Lightly brush or oil a small square or round baking dish suitable for 4 pieces (about 6–7 inch / 15–18 cm). Lay out phyllo sheets under a damp towel to prevent drying.

Brush the bottom of the pan with about 1 tablespoon of the melted butter. Place one phyllo sheet in the pan, letting excess hang over edges if using a round pan; brush the sheet lightly with butter. Repeat layering and buttering until you have 4 phyllo sheets layered.

Combine chopped walnuts, almonds and pistachios in a bowl. Stir in 1 tablespoon granulated sugar, 1/2 tsp ground cinnamon, 1/8 tsp ground cloves (if using) and 1 teaspoon fine breadcrumbs. Mix thoroughly so the spices are evenly distributed.

Evenly spread the nut mixture over the layered phyllo in the pan in a thin, even layer.

Continue layering phyllo: place remaining 4 phyllo sheets on top of the nut layer, brushing each sheet with melted butter as before. Reserve about 2 tablespoons of butter to brush the top sheet generously.

Using a sharp knife, score the assembled baklava into 4 equal pieces (2 x 2 grid). Make sure to cut all the way through to the bottom so the syrup can penetrate later.

Brush the top thoroughly with the remaining melted butter so the top becomes golden and crisp when baked.

Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crisp. If the top browns too quickly, cover loosely with foil for the last 5–10 minutes.

While the baklava bakes, make the syrup: combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves.

Reduce heat and let simmer gently for 6–8 minutes until slightly thickened. Remove from heat, stir in 2 tablespoons honey, 1 teaspoon lemon juice and 1/2 teaspoon orange blossom or rose water (if using). Let the syrup cool slightly — it should be warm but not piping hot when poured over hot baklava.

When the baklava is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava, making sure to get syrup into the cuts so it soaks through. Use all the syrup.

Allow the baklava to cool completely at room temperature (at least 2 hours) so the syrup is fully absorbed and the layers set. Garnish with 1 tablespoon chopped pistachios before serving.