Best Baklava Recipe

Thaw phyllo dough according to package instructions, usually overnight in the fridge and an hour at room temperature before use. Keep it sealed until assembly.

Grind the walnuts: In a food processor, grind walnuts in batches until finely chopped (avoid over-processing to prevent them from turning into a paste). I usually pulse in a food processor 10-14 one second intervals. Alternatively, chop finely by hand or use a high-powered blender doing in small batches.

Mix the filling: Combine ground walnuts, cinnamon, cloves, and sugar in a large bowl. Set aside. This step can be done a day ahead; just cover with plastic wrap and leave at room temperature. You may also make the syrup up to 2 days ahead of time, store in a glass jar.

Preheat oven to 325°F (165°C). Melt butter in a small saucepan or microwave-safe bowl. (rewarm your butter if it starts to harden or congeal. )

Butter the pan: Generously brush melted butter over the sides, corners, and bottom of a large rectangular baking pan (a jelly roll pan about 14.25 x 9.88 x 1 or a 9x13-inch pan will work, see Note 3).

Set up your workspace: Arrange your walnut mixture, melted butter, baking pan, and phyllo dough on a large working surface. Unroll one package of phyllo dough and cover it with the plastic it comes in and then a damp tea towel, cheesecloth, or paper towels to keep it from drying out.

Bottom layers: Lay one sheet of phyllo in the pan and brush lightly with melted butter. Repeat until you have 10 lightly buttered layers.

First nut layer: Spread a thin layer of the walnut mixture over the 10th phyllo layer. Cover with a sheet of phyllo, brush with butter, and add another sheet, brushing with butter again (2 buttered sheets total). If easier for you, you can butter that first layer on your work surface, then carefully move it to the pan.

Continue layering: Repeat with a thin layer of nuts followed by two buttered phyllo sheets. Repeat this layering sequence until you have used all the nuts, aiming for about four nut layers in total with two buttered phyllo sheets in between each (see Note 4).

Top layers: Finish with at least 8-10 buttered phyllo layers, brushing each sheet with butter. Trim any excess phyllo edges using a sharp knife.Tuck any overhanging phyllo edges inside the pan, using the tip of the pastry brush to tuck them in nicely.

Final brush: Generously brush the top with melted butter and wet your hands with some ice water, rubbing them over the top of the baklava – this prevents curling while baking

Score: Using a sharp knife, cut through the top layers of phyllo in a diamond or triangle pattern (see Note 5).

Bake for one hour and 15 minutes or until golden brown on top.

While baking baklava, combine 2 cups sugar, 1 cups water, 2 tablespoons lemon juice, lemon slice, and cloves in a medium saucepan. Heat over medium, stirring until sugar dissolves, then bring to a fast boil. Note: this was the perfect amount of syrup in my opinion, but the original recipe had double the amount, which my hubby loved, so use any variation, you do not need to increase the lemon juice or cloves.

Reduce to a gentle simmer and cook for 20 minutes, stirring occasionally. Remove from heat, discard the lemon slice and cloves, and stir in honey. Set aside to cool.

Once the baklava is done baking, immediately and slowly pour half of the syrup slowly and evenly over the top, letting it absorb fully. Go slowly making sure you get the entire surface, slices and tops. Then pour the rest of the syrup evenly over the surface again.

Let the baklava sit uncovered at room temperature for at least 4-6 hours or overnight before cutting. This allows the syrup to penetrate all of the layers, getting that traditional sticky, gooey layered yum!

When ready, use a sharp knife to cut through the baklava fully, following your original score lines. Make sure to cut deep and clean through all of the layers. Repeat the cutting twice so that your pieces come out cleanly and easily.