Baklava

• 1 (454 g) 16 oz package phyllo dough, fully thawed
• 12–13 oz (340–368 g) chopped nuts (I use all walnuts, sometimes I replace 1 cup (125 g) of walnuts with pistachios)
• 1 cup plus 3 TBSP (227 g plus 45 ml) unsalted butter, melted
• 1 tsp (5 ml) cinnamon
• 1/2 tsp (2.5 ml) cardamom
• 1/8 tsp (0.6 ml) cloves
• Pinch of salt
• ### For the Syrup
• 1 1/2 cups (300 g) sugar
• 1 cup (240 ml) water
• 3/4 cup (180 ml) honey
• 1 1/2 tsp (7.5 ml) vanilla extract
• 1 1/2 tsp (7.5 ml) lemon juice
• 1 1/2 tsp (7.5 ml) orange blossom water
• Long peel from one lemon
• Optional: 1/4 tsp (1 ml) rose water (for enhanced fragrance and depth)
• 1/4 tsp (1 ml) cardamom (for syrup)
• 1/4 tsp (1 ml) cinnamon (for syrup)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Set the racks to the bottom third of the oven.

2. 2

   Butter a 9x13 inch (23x33 cm) pan and line it with parchment paper, making sure it overhangs so you can lift your baklava with ease. Brush some butter on top of the parchment.

3. 3

   Combine the nuts, cardamom, cinnamon, and a pinch of salt in a food processor. Pulse until chopped well but not too finely. Set aside.

4. 4

   Roll out your phyllo pastry and cut it in half so it fits your pan. Cover the pastry with a damp towel while you work, as it dries out quickly.

5. 5

   Lay two sheets of phyllo into the prepared pan. Brush evenly and liberally with butter. Repeat until you have used up 8 sheets (so 4 layers, 2 sheets per layer), brushing after every 2 layers.

6. 6

   Sprinkle with about 3–4 tbsp (45–60 ml) of the nut mixture. Place 2 phyllo sheets and brush with butter. Keep repeating until all the nuts are used up.

7. 7

   Once all the nuts are used up, focus on the top layer, which is 8 phyllo sheets. Lay 2 sheets and brush liberally with butter. Keep repeating until all 8 top sheets are laid. Brush with butter and refrigerate for 20–30 minutes. This refrigerating step will make it much easier to cut into diamond shapes. Remove from the fridge and cut into diamond shapes.

8. 8

   Place into the preheated oven and bake for 45–50 minutes until crisp and golden. If it is browning too quickly, tent very loosely with foil in the last 5–10 minutes.

9. 9

   Combine the sugar, water, honey, and lemon juice in a saucepan.

10. 10

    Bring the mixture gently to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves.

11. 11

    Reduce the heat slightly, maintaining a gentle boil, and cook for about 8–12 minutes. (Do not boil excessively; it should slightly thicken but remain fluid enough for easy absorption.) The correct consistency is typically reached at about 10–12 minutes of steady gentle boiling (after the sugar dissolves), or when the temperature reaches around 223–225°F (106–107°C).

12. 12

    Remove from heat. Immediately add the lemon zest, vanilla extract, orange blossom water, cardamom, cinnamon, and optional rose water. Stir gently.

13. 13

    Allow the syrup to cool to warm or room temperature (not cold) before pouring evenly over the hot baklava.

14. 14

    When the baklava is ready, remove it from the oven. Reinforce the diamond cuts you previously made in step 7. Pour the syrup evenly over the baklava and allow it to cool completely uncovered. This dessert should be made the day before as it is at its best the next day.