Baklava (Turkish Honey & Nut Pastry)

Ingredients

Directions

1. 1
   

   Combine all syrup ingredients (water, sugar, lemon juice, honey) in a saucepan and bring to a boil over high heat.

2. 2
   

   Once boiling, reduce to low heat and simmer for 7–10 minutes, then remove from heat and let cool completely.

3. 3
   

   Mix the pecans, almonds, pistachios, and cinnamon powder together.

4. 4
   

   Coarsely chop the nut mixture — not too fine. (Walnuts are traditional, but pecans work well too.)

5. 5
   

   Microwave the unsalted butter in 30-second bursts, 3–4 times, until fully melted.

6. 6
   

   Prepare the phyllo pastry. It's paper-thin dough that becomes light and crisp when layered and baked.

7. 7
   

   Thaw frozen phyllo overnight in the refrigerator. It dries out and cracks easily, or sticks together if too wet, so keep it covered with a damp cloth while working.

8. 8
   

   If a sheet of phyllo is too large, cut it in half with scissors to fit the pan.

9. 9
   

   Keep the sheets covered with a damp cloth until you're ready to assemble.

10. 10
    

    Brush a thin layer of melted butter over the bottom of a square baking pan.

11. 11
    

    Layer one sheet of phyllo at a time, brushing butter between each layer, until you've stacked 8 sheets. Trim any overhang to fit the pan.

12. 12
    

    Spread half of the chopped nut mixture evenly over the phyllo.

13. 13
    

    Stack 4 more sheets of phyllo on top, brushing with butter between each, then trim the edges.

14. 14
    

    Spread the remaining nut mixture evenly over the top.

15. 15
    

    Layer the final 8 sheets of phyllo one at a time, brushing with butter between each, then trim the edges.

16. 16
    

    Once all the layers are stacked, score diagonal cuts across the top with a knife — cut about a third of the way through, not all the way.

17. 17
    

    Pour the remaining melted butter evenly over the top so it soaks in.

18. 18
    

    Bake in a 170–180°C (340–355°F) preheated oven for 50–60 minutes, until golden brown.

19. 19
    

    As soon as it comes out of the oven, pour the cooled syrup evenly over the hot baklava.

20. 20
    

    Sprinkle with chopped pistachios and let cool completely so the syrup soaks in before slicing and serving. Keeps for about 3 days at room temperature or 2 weeks refrigerated.