Step by step

Method

5 steps

1. 1

   Make the syrup first so it can cool: simmer 1 cup sugar, ¾ cup water, ½ cup honey, and 1 tablespoon lemon juice for about 10 minutes until slightly thickened. Cool completely — warm syrup on hot pastry turns baklava soggy.

2. 2

   Heat the oven to 350°F. Butter a 9×13-inch pan. Mix 2 cups finely chopped walnuts or pistachios with 1 teaspoon cinnamon and ¼ cup sugar. Keep unused phyllo covered with a barely damp towel so it doesn't dry out and crack.

3. 3

   Layer about half of a 16-oz package of thawed phyllo in the pan, brushing melted butter (you'll use about 1 cup total) on every 1–2 sheets. Spread the nut mixture in an even layer. Finish with the remaining phyllo, buttering as you go, and brush the top sheet well.

4. 4

   With a sharp knife, cut all the way through into diamonds or squares before baking — cutting after baking shatters the layers. Bake 35–45 minutes until deep golden and the edges look crisp and nutty-smelling.

5. 5

   As soon as it comes out, slowly pour the cooled syrup evenly over the hot baklava. Let it sit uncovered until fully cool and the syrup is absorbed, at least a few hours. You want shatter-crisp honeyed layers with a toasted nut middle — not pale soft phyllo or a soggy bottom.