Classic Baklava Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g phyllo pastry sheets, thawed if frozen</li><li class="ingredients-single-item">225g unsalted butter, melted</li><li class="ingredients-single-item">400g walnuts, finely chopped (or a mixture of walnuts, pistachios and almonds)</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">250ml water</li><li class="ingredients-single-item">150g honey</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 whole cloves</li><li class="ingredients-single-item">1 strip lemon peel</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp orange blossom water (optional)</li><li class="ingredients-single-item">50g pistachios, finely chopped, for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33cm x 23cm (13x9 inch) baking dish</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional, for chopping nuts)</li><li class="equipment-single-item">Sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your workspace. Preheat your oven to 175°C (350°F). Melt the butter in a small saucepan over low heat or in the microwave. Keep the phyllo dough covered with a slightly damp kitchen towel while working to prevent it from drying out - this is crucial for successful baklava as dried phyllo becomes brittle and unworkable.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare the nut filling by combining the chopped walnuts with ground cinnamon and cloves in a large bowl. Mix thoroughly to ensure the spices are evenly distributed throughout the nuts. The fine texture of the nuts creates the perfect filling that will hold together when the baklava is cut.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Brush the bottom and sides of your baking dish generously with melted butter. This prevents sticking and adds richness to the bottom layers. Carefully place a sheet of phyllo in the dish, allowing any excess to go up the sides. Brush completely with melted butter. The butter between each layer is what creates those distinctive flaky, crisp layers after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Repeat the process, adding another sheet of phyllo and brushing with butter. Continue until you have used approximately 1/3 of the phyllo sheets (about 7-8 sheets). Don't worry if sheets tear slightly - they'll be hidden in the layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sprinkle 1/3 of the nut mixture evenly over the buttered phyllo layers. Then continue with 3-4 more sheets of phyllo, brushing each with butter, followed by another 1/3 of the nut mixture. Repeat once more, then finish with the remaining phyllo sheets on top, brushing each layer with butter, including the final top sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Before baking, use a sharp knife to cut the baklava into diamond shapes. First make straight cuts to form squares, then cut diagonally across the squares to form diamonds. Make sure to cut all the way to the bottom of the dish. This pre-cutting is essential as it allows the honey syrup to penetrate throughout the layers later.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 45-50 minutes, until the baklava is golden brown and crisp on top. You'll know it's done when the layers have puffed slightly and the top has a rich amber color. If browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the baklava is baking, prepare the honey syrup. Combine the sugar, water, honey, cinnamon stick, cloves, and lemon peel in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer for about 15 minutes until slightly thickened. The syrup should coat the back of a spoon but still remain pourable. Remove from heat and stir in the lemon juice and orange blossom water if using. Let cool to room temperature. The syrup must be cool when it meets the hot baklava (or vice versa) - this temperature differential is the secret to properly textured baklava.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the baklava comes out of the oven, immediately pour the cooled syrup evenly over the hot pastry. You'll hear a delightful sizzle as the syrup hits the hot layers. Make sure to get the syrup into all the cut lines. Sprinkle the chopped pistachios over the top for a beautiful garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the baklava to cool completely at room temperature, uncovered, for at least 4-6 hours or preferably overnight. This resting time is essential as it allows the syrup to be fully absorbed and the flavors to meld together. Store at room temperature, loosely covered with foil, for up to 1 week. The flavor actually improves after the first day!</li></ol>